What makes for a good beach wine? I’d say something with refreshment factor (big acidity, in-check alcohol, cool temperature) is key. I also wouldn’t break the bank on a bottle I’m drinking out of a paper cup, in the blaring sun, and  surrounded by constant action. Here are a few I enjoyed this past week.

Guy Bossard’s ’07 Muscadet Sèvre et Maine, Cuvée Classique

How about a reasonably priced bottle of biodynamic Muscadet? Guy Bossard has been organic since ’75 and biodynamic since ’86 on his 20ha plot of land in the French Loire Valley. He focusses on getting maximum terroir expression from the Melon de Bourgogne grape. This wine is rich with a good lingering acidity and is chock-full of minerality. Think spiced pear, apple juice, mineral water and wet stones. Quite good, with a little more complexities than I expected and much welcomed minerality. Just over $20 at Marquis.

Road 13 ’08 Old Vines Chenin Blanc

This Chenin is made from some of the oldest vitis vinifera vines in BC (around 44 years old). It’s definitely vinified with freshness in mind and has been one of my favourite BC whites of this summer. There’s a slight CO2 induced frizzante and a sneaky, yet well balanced 11g/l of residual sugar. With good acidity and tropical fruit characters of pineapple, pink grapefruit, and candied bannana. This is not meditation wine, but it’s fresh, clean and delicious. Makes for a fantastic beach sipper and is priced at $18.99, although you’ll pay more in private wine shops.

Alvear’s Fino Sherry

Despite the natural 16% of alcohol in this bottle, there’s something perfect about drinking fino sherry in the sun. Maybe it takes me back to a blistering hot Jerez afternoon, sipping a copita on an ancient cobblestoned courtyard patio, not to mention the fact that the Spainairds have been doing it for hundreds of years. Alvear’s Fino isn’t technically from the Sherry Triangle (where the true sherry appellation is), but a little further east at Montilla. They make most of their wines entirely out of Pedro Ximénez grapes, which are better suited to Montilla’s climate and make for a richer and oilier texture than the finos from the Palomino grape you’d find near Jerez or Sanlúcar de Barrameda. Besides the classic brine and salted almond characters, I find this wine has some fruity hints – honeydew melon and pear. It’s going to be much more enjoyable kept in an iced cooler and served with some salty snacks. Alvear’s Fino is only $15.27 at the BCLDB.