“With the days growing warmer and longer, it’s time to move meals outdoors. Here are some thirst-quenching Sauvignon Blancs and Chardonnays for your next picnic or dinner in the garden.

“Cliff Lede shows the elegant side of Sauvignon Blanc. Winemaker Chris Tynan achieved a supple texture and rich flavors by fermenting the wine in a mix of stainless steel, concrete eggs and mostly neutral oak. Contrast that with the succulent juicy fruit and smoky edge of the Grieve from the tiny Lovall Valley in southwest Napa County.

“Saracina is raising the bar higher with its unoaked Chardonnay. Founder John Fetzer tapped 300-acres of estate vineyards near the town of Hopland in Mendocino. Packed with floral aromas and juicy stone fruit, it’s ready for the pleasant weather ahead.

Greg Brewer of Brewer-Clifton pursues a minimalist approach with his Diatom label. He ferments the Chardonnay in stainless-steel tanks and neutral oak at very cold temperatures, and eschews malolactic fermentation to accentuate the grape’s fresh fruit character.”