Southport Magazine

July is the heart of summer, and there is really no better place to be than here in the Southport-Oak Island area. This month, we have a refreshing Red, White, and Blue Sangria for your July 4th celebration, some seafood-friendly whites, and a couple of perfect reds to pair with grilled favorites like ribs or steak. Plus, all are under $20.

Red, White & Blue Sangria
Use a fruity white wine such as the Madison Lee white blend from North Carolina’s Shelton Vineyards or the Broadbent Vinho Verde from Portugal, which adds a little effervescence.

1 750ml bottle white wine
1/3 cup sugar
3/4 cup apricot-flavored brandy
6 tbsp thawed lemonade concentrate
1-1/2 cups sliced strawberries
1-1/2 cups blueberries
1 star fruit, sliced thin with seeds removed

Mix the white wine, sugar, brandy and lemonade; add in the strawberries, blueberries and star fruit. Refrigerate overnight. Serve over ice. To make a kid-friendly version, just make a pitcher of lemonade and add the fruits.

Seafood-Loving White:
Sauvignon Blanc  
In general, the high acidity of Sauvignon Blanc has the ability to make most foods shine, much as lemon complements many dishes. The acidity pairs well with lobster, oysters, and scallops or, in fact, any type of fish. It is especially good with fried foods (think shrimp and flounder).

Oyster Bay Sauvignon Blanc
Marlborough, New Zealand
Zesty and aromatic with lots of lively, penetrating fruit characters. A concentration of tropical and gooseberry flavors with an abundant bouquet, it is a wine that is always crisp, elegant and refreshing.

St. Suprey Sauvignon Blanc
Napa Valley, CA
Crisp, bright grapefruit and lime dominate the aromatics and are complemented with a hint of caper and lemon zest. This is a rich, generous, and vibrant white wine with a brilliant finish.

Fire Up the Grill and 
Bring on the Red!  
There’s nothing like ribs hot off the grill. The smokiness of the ribs and the spiciness of the sauce need a wine that can stand up to both. Great choices include a red Zinfandel from California or a Spanish Garnacha.

Three Zinfandel
Contra Costa County, CA
There is a deep concentration of ripe black cherries and spice with a minerality (earthy berry) sneaking through. The mouth-feel is rich and balanced with a lingering peppery finish.

Laya Garnacha
Almansa, Spain
Earning 91 points from Wine Advocate, the blend is 85 percent Garnacha and 15 percent Monastrell. Medium-bodied with plenty of crisp blackberry and bilberry fruits, complemented by fresh plums and a splash of balsamic. This is very harmonious, the Monastrell lending the Garnacha structure and tautness on the finish.

Amanda and Joaquin Carbonell are contributors to Southport Magazine and owners of Uncorked by the Sea Wine Shop and Gallery in Southport. Uncorked by the Sea Wine Shop and Gallery hosts weekly wine tastings on Thursdays from 5 p.m. to 7 p.m. benefiting a local Brunswick County non-profit organization.