The guff about Rosé wines is quieting down, but if you are still feeling skeptical, the 2010 Matchbook Rosé of Tempranillo ($10) is a reasonably priced bottle to uncork. Grown in Dunnigan Hills near Sacramento, CA, this particular Rosé is made from a blend of Tempranillo, Syrah, and Malbec grapes, all of which are famous for making full-bodied red wines. The harvested grapes sit in their skins 24 hours to extract some of the bitter tannins and red hue. To retain its sweetness and height-of-the-Summer fruitiness, the blend is bottled and corked early in the fermenting process.

The Rosé is tart and astringent on the nose, like sour cherries, yet its ripe, syrupy watermelon flavor is unexpected. The slightly tannic quality makes it thirst-quenching, particularly on hot Summer days. While the days stretch long into the evenings, sip this Rosé on your patio with a large platter of manchego cheese, olives marinated in crushed red peppers, and Carr's Water Crackers. This wine has me thinking it's never too temprano ("early" in Spanish) for Tempranillo Rosé!

Photo: Susannah Chen

San Francisco Summer weather is notoriously fickle; brisk and gray, with temperatures rarely peaking above 70 degrees, our city's weather has even been the fodder of a rather infamous saying: "The coldest Winter I ever spent was a Summer in San Francisco." That said, every once in a while we're blessed with a warm streak, and almost as if overnight, the parks fill near to the brim with crowds picnicking and basking in the ephemeral rays of sunshine.

While I'm hardly one to pooh-pooh the pleasant weather, there is a marked downside. It's almost unheard-of to have air conditioning (or heat for that matter) in this mild-weathered city, so when temperatures occasionally spike, the interior of my apartment, and many of my peers', quickly becomes oppressively hot. Now, rather than let my inner Oscar the Grouch qualities shine forth, I choose to be proactive and indulge in a variety of frozen treats and frosty beverages — it's only practical, right?

With its ease of preparation and delicate texture, granita is perfectly primed for my strategy of cooling from within. It's the perfect treat to prepare on the sort of Summer's day more suited to lounging by the fan than whiling away the hours in the kitchen. While it's not an instantaneous pleasure, the actual active time is negligible — about two minutes every hour or so until it's ready, and the results are more than worth the minimal effort. Keep reading for the low-fuss recipe.

• Susan Feniger on the best of street food — Zagat
• Andrew Zimmern: Keller, Boulud, and Colicchio are way richer than you think — Eater
• Cucumbers for lazy people — Kitchen Daily
• The FDA bans BPA in certain bottles — Delish
• Taste tested: Del Taco's entire Summer menu — Serious Eats
• Some restaurants are pocketing health-care surcharges — Grub Street SF
• Mayonnaise-based salads for Summer — Food52
• Jazz up basic desserts with one clutch ingredient — Refinery29

Some might call me crazy, but when I plan on cooking, I often travel with my scale in tow. Sure, I could use measuring cups and spoons — a staple in all but the least cooking-savvy households — but measuring by weight not only ensures accuracy; it also streamlines the process of baking.

Read on to learn three reasonings behind my love affair with this tool.

The votes have already been cast for season eight's Food Network Star. Before the winner is announced on the finale this Sunday at 9 p.m./8c, we spoke to Giada De Laurentiis on her experience as a mentor, her favorite recipe from the season, and who she's betting will win.

YumSugar: What's it like being a mentor on Food Network Star?
Giada De Laurentiis: In the past we have said that I was a mentor, but truly, I didn't really get a chance to mentor these folks. I think I learned a lot, and I feel emotionally invested in the show. I think you'll find that's what it was like for Bobby Flay and Alton Brown, as well. I really felt like [the people on my team] were almost my kids. I felt so emotionally invested in their future and in their performances.

YS: What was the most important lesson you learned from your team?
GDL: I think that one of the most important lessons I have learned from my team is that sometimes we try desperately to turn someone into something that we think they should be, when really we need to let them grow on their own. I learned that 10 weeks isn't always enough to polish that gem. It's important that [the contestants] stay true to who they are. As much as I want to make them grow and move faster, the experience of turning them into these stars takes time, and I need to be more patient.

Find out Giada's favorite recipe from the show and who she thinks will win.