Everyday Sommelier m ay 2 0 1 7 7 3 meaghan maurice Pack Your Basket Host your own Déjeuner sur l’herbe with picnic-friendly international wines under $20. By Ralph Hersom W hen skies are blue and tourists are out in full-force, spare yourself the endless wait for a ta- ble and take lunch into your own hands. All you need is a blanket, some food, and a bottle of one of our carefully-chosen wines for the perfect picnic. Paired with stel- lar Maine views, you’ll be out to lunch in no time. Pop a bottle of sparkling François Montand Blanc de Blancs to kick off the al fresco festivities. François Montand, a descendant of a long line of winemakers from the Cham- pagne region, moved to the Ju- ra region in eastern France in the 1940s and began making his eponymous sparkling wines ac- cording to the traditional Champagne method. Montand’s grapes (Colombard, Ugni Blanc, and Chardonnay) come from diverse terroirs throughout France, ensur- ing the best possible fruit for consistent- ly excellent sparkling wines at a great val- ue. Enjoy with fried chicken on one of the many swinging benches scattered around Mackworth Island. If you prefer your white wine crisp rath- er than sweet, make sure you pack a bot- tle of Domaine Delsol Picpoul de Pinet from France in your picnic basket. This dry, light, and refreshing unoaked wine is made from the Picpoul Blanc grape (the same grape used to make the famous Noilly Prat Vermouth), one of the oldest indigenous Languedoc varietals. The nose is fruity and floral with hints of rose petal and lime. This wine pairs beautifully with seafood, so pack a lobster roll and perch on the rocks over- looking Kettle Cove while you sip. From Down Under comes Seaside Cel- lars Pinot Noir, an excellent medium-bod- ied red with aromas of red fruits, flavors of fresh raspberry, and hints of spice. If you’ve never tasted a New Zealand Pinot Noir, you owe it to yourself to give this one a try. This versatile red can be enjoyed on a blanket in Pay- son Park, eaten with chicken and salmon or on its own for those who prefer a liquid lunch. In the mood for something pink? Look no further than the suitably-named Summer Water. This delicious rosé from the cen- tral coast of California is made from a blend of Grenache and Syrah with notes of strawberry, pink grapefruit, and white peach. Lean and refreshing with a label that begs to be posted to Insta- gram, Summer Water is the go-to choice for lazy days of barbecu- ing on the Eastern Prom. The final choice is a delicious Nebbiolo-based red from Re- nato Ratti Winery, which has been pro- ducing wines in the Piedmont region in northwest Italy since 1969. Each mouthful delivers aromas of raspberries and straw- berries with flavors of cedar and earthy notes. Enjoy the Renato Ratti Nebbiolo on the grass at Bug Light Park with fine cheeses and a view of the sunset. n RalphHersomisasommelierandtheCategoryManagerof wine,beer,andspiritsforHannafordSupermarkets.Hewas formerlytheCellarmasteratWindowsOnTheWorldand winedirectorofLeCirque2000inNYC.