We asked ourselves one simple question when selecting these six wines: What do we crave most RIGHT NOW? Ask yourself the same question—I’ll bet the answer looks a lot like the vivacious lineup below!

Check out the current “Quick Six”:

There are so many undiscovered gems coming out of Portugal it’s hard to settle on one, but when we tasted this racy, exotically aromatic coastal white, the die was cast. Quinta da Boa Esperança is a stunning property in Zibreira, north of Lisbon, whose heirloom vineyards have been restored to their former glory—and whose wines represent a new-generation commitment to traditional Portuguese varieties such as Fernão Pires (a.k.a. Maria Gomes). Grown in clay/limestone soils about 20 kilometers from the Atlantic Ocean, this combines floral, almost tropical notes with the salinity typical of “coastal” white wines. Perfect for anything pulled fresh from the sea! 

There may be no more perfect white wine to pair with a range of foods than dry German Riesling: low alcohol, quenching acidity, and aromas like a bloom of fresh flowers! “Trocken” = “dry” and this wine comes from one-man-show Sebastian Schäfer, who took over this small family winery in 2002. Grapes are sourced from estate vineyards in villages along the Nahe River, in soils of loam interspersed with pebbles and quartz. The ultimate in live-wire German Riesling, loaded with white peach and white flowers and finishing with a wet-stone mineral kick! Perfect as an apéritif or an accompaniment to salads, sushi, or maybe some weisswurst off the grill!

Standing alongside German Riesling on the “crisp and aromatic” mountaintop is Austrian Grüner Veltliner—and more specifically, crisp, mineral, mouth-watering Grüner Veltliner from the acclaimed Wachau DAC along the Danube River. With moderate alcohol and moderate-plus acidity, this is an appetizer’s best friend, taking comfort in cold salads, vegetable terrines, lightly fried fish, and platters of charcuterie and cheese. On the nose, there is lively green-yellow apple and pear fruit with an undercut of white peach and greenish white flowers. The earth plays around with wet rock, potting soil, and pretty purple chive blossoms. On the palate, the wine takes flight, full of delicious Grüner pep and bounce…it’s alive!

This tangy, quenching, cool-climate Pinot Noir rosé knocked our socks off! It is easily one of the best new-release rosés we’ve tasted this year, with the perfect mix of white cherry/citrus fruit and rose-petal/pink peppercorn savor. Under Vine Since 1849, Eden Rift is among the oldest continually producing estate vineyards in California. A remote, Pacific refuge located under the shadow of the Gavilan Mountain Range, the estate rests on the San Andreas Fault and is part of the Cienega Valley AVA. Only 20 miles from the Pacific Ocean, this site benefits from a maritime climate as well as limestone-rich soils perfect for the cultivation of vivid, energetic Pinot Noir and Chardonnay.

The quintessential “Mediterranean” red, grown in terraced vineyards along the rugged Ligurian coastline, in northwest Italy. Rossese (a.k.a. Tibouren) is characterized by its light color—kind of a dusty rose/crimson with hints of ruby—and soft, juicy texture. It is very lightweight and wonderfully refreshing, with almost non-existent tannins and acidity that comes off as juicy and bright rather than sharp. It takes to a chill beautifully, too—a sublimely versatile red for outdoor dining. In the glass, it’s a light ruby moving to pink at the rim, with aromas of wild strawberry, raspberry, red currant, citrus peel, bay leaf, black pepper, and dried rose petals. It is medium-bodied and very bright, with a light kiss of tannin and lots of refreshing acidity for food.

Sourced from vineyards in and around the Beaujolais Cru of Régnié, Julien Sunier’s “Wild Soul” is one of the freshest, most vibrant expressions of the Gamay grape you’ll ever taste. And of course, there may be no red wine better suited to Summer than Cru Beaujolais! Following in the footsteps of local legends like Lapierre and Foillard, Sunier would also be considered a disciple of the legendary Jules Chauvet, who was preaching the natural wine gospel in Beaujolais as far back as the 1950s. For his “Wild Soul” label, grapes are organically sourced from a local farmer/friend, but he vinifies the wine just as he would his Cru Beaujolais, i.e. naturally. At Julien’s winery in Avenas, the Gamay grapes underwent a cold carbonic vinification with wild, airborne yeasts. A small amount of trapped CO2 is detectable when first opened—a deliberate choice to help reduce the use of sulfur at bottling. Stick your nose into the glass and prepare yourself for an explosion of unadulterated Gamay birthed from Beaujolais’ classic soils: crushed granite, forest floor, rose petal, and wet stones jump to the fore, followed by raspberries, wild strawberries, sweet cherries, and red currant. Pair with burgers, skirt steaks, bbq chicken…you name it!