Great wines for late summer in Baton Rouge

August is an odd month. Summer is at its hottest and most languid. Yet kids and college students are heading back to school, forcing a collective return to routine. You can take solace in the three wines selected for us this month by downtown Matherne’s Market general manager and wine expert Bill Hounshell. Hailing from Argentina and two different regions of France, these wines pair beautifully with late-summer dishes.

Domaine de Pouy
Cotes de Gascogne
2014
$10.99

Even hardcore red wine fans need a crisp, cool white in their arsenal during Louisiana’s dog days. White wines from Gascony have a reputation for being value-driven and food-friendly, and this blend is no exception. “It’s perfect for poolside eats and lighter hot-weather dishes,” Hounshell says. “It’s fresh and fruity with citrus overtones.”

Pair it with: Grilled nectarine and chevre salad, shrimp skewers with mango salsa or red curry Gulf grouper with jasmine rice

Trivento
Amado Sur
Malbec
Argentina
2014
$13.99

The varietals syrah and bonarda are also present in this malbec-dominated red, which features notes of clove, smoke, vanilla and toast. It’s produced in the Mendoza region of Argentina, known for excellent malbecs. This is a nice bold red, but one that still screams summer, Hounshell says.

Pair it with: Gourmet hamburgers, pork medallions with balsamic reduction or grilled lamb chops with arugula pesto, beet purée and corn relish (a winemaker recommendation)

Bielier Pere et Fils
Rosé
2015
$12.99

Dry rosés continue to gain popularity in the United States, and the standard-bearers are those produced in the classic Provencal style. There’s a lot going on in this wine from the Coteaux d’Aix-en-Provence, produced by a father-son team. It’s a blend of grenache, syrah, cabernet sauvignon, cinsault and rolle. “Look for notes of lavender, rosemary, rose petals, citrus, raspberry and tart cherry,” Hounshell says. “This is for lazy afternoons and hot, steamy evenings.”

Pair it with: Frisée with pan-fried goat cheese, spicy peanut noodles with crabmeat and red peppers or mayhaw-glazed grilled chicken thighs