With the arrival of summer, wine consumption tends to drop. Why? Could it be the heat or humidity factor? Or could it be that people find themselves engaged in far too many outdoor activities? Regardless of the reason, wine should not be overlooked as your beverage of choice during the summer months.

First of all, let’s dispel the myth that you can't drink wine when it's hot and humid. People avoid wine during the hot months because it is associated as a drink to “warm your bones.” Of course, this is misleading because the warming sensation you get from drinking wine is actually your blood vessels dilating near the skin. This physiological activity allows the body to release heat, thereby actually lowering your body temperature.

So now that you’re convinced wine won’t beat you up during the dog days, finding the right opportunity to enjoy a bottle is as easy as going on a picnic. Grab you favorite picnic basket or light up the grill. Here’s a list of classic summer foods with a twist of wine.

Chicken and Champagne (or any sparkling wine): Fried chicken is the ultimate picnic food. It’s quick and easy and relatively inexpensive to pick up a bucket and feed your crowd.

Why it works: The primary grapes used in the production of Champagne are Pinot Noir, Pinot Meunier and Chardonnay. The weighty texture of a big, fruity Chardonnay balances the fat percentage in fried chicken, and a bit of oak further strengthens the satisfying sensation.

Burgers and Bordeauxs: Chances are you'll light up the grill as least once this summer and throw on a burger or two. Why not add a glass of wine?

Why it works: The classic grapes of Bordeaux are Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot. All of which are classic pairings with red meats. For a variation, try a dry Bordeaux rose.

Pigs and Pinots: Pork tenderloin is another good choice for the grill. Combine it with Pinot Noir, a light bodied red wine. Together, they share a sweet succulence and smoky undertone. Pinot Noir balances both pork’s lean and fatty cuts because of its bright acidity and velvety texture.

Ribs and Zin: Grilled ribs smothered with a sweet tangy barbecue sauce needs a bold wine as a counterbalance. The juicy dark berries and black pepper in Zinfandel make it the perfect rib wine.