We're kicking off our July wine series with a fruity Spanish varietal that we feel would be perfectly at home at your next picnic in the park.

Wine preferences vary greatly at Sugar HQ, from those of us who gleefully imbibe it all to others who are more steadfast in their dedication to specific regions, grapes, and varietals. Yet we all agreed that this wine — inspired by the Temps de Flors garden festival in Girona, Catalan — is the sort of wine that can comfortably bridge the gap between devotees to sweeter whites and those whose mantra leans toward "the drier, the better." At $14, the 2010 Temps de Flors is a great value for sipping. It'd also make for an ideal white sangria. Thanks to Gewurztraminer and Muscat, it has strong floral notes that would complement stone fruits and fortified spirits.

One last aside: some connoisseurs may find this offensive, but we see nothing wrong with adding an ice cube to a glass of this on a particularly sweltering day; the wine's fragrant notes can handle the tempering that cold provides.

Have you tried Temps de Flors or something similar?

Photo: Anna Monette Roberts

For the final stop on our whirlwind regional American food tour, we're climbing the lofty peaks of the Rockies and Grand Tetons to scope out the fabulous food finds of the Mountain West region. In an area defined by rugged landscapes and harsh weather patterns, settlers learned to live off the sometimes bleak landscapes and take advantage of the region's bountiful native fauna. What has resulted is a food culture that appreciates each ingredient and looks to its determined past to craft each hearty dish. Care to learn more about the range of high altitude cuisine? Just keep reading.

• Skip the dairy with this truly genius recipe for chocolate sorbet — Food52
• Evander Holyfield tells Tyson: ears taste better with BBQ sauce — Delish
• Can I bake with this? A guide to sugar substitutes — Kitchen Daily
• A look back on the California foie gras ban — Zagat
• Do you buy into Applebee's rebranding as "local" and "fresh"? — Eater
• Prisoner attempts suicide by oysters — Grub Street NY
• Must make: s'more chocolate bark — Big Girls Small Kitchen
• For top chefs, sometimes only supermarket brands will do — New York Times

In part five of our regional American food tour, we're touching down on the rolling hills and Great Lakes of the Midwest to investigate what makes this area so delicious. With a friendly handshake, the Midwest has welcomed immigrants from all over the world and assimilated their food into a distinct, hearty cuisine. Bring a healthy appetite, because the Midwest aims to fill your stomach and heart with its honest, comforting, and very filling dishes. Keep reading for an introduction to eating in America's heartland.

When I think of Fourth of July traditions, I'm transplanted back to the sweltering streets of Dallas, TX, where rays of strong sun pound down on the pavement; grass, tar, and barbecue waft into the air; and char-grilled hot dogs, Wonder Bread buns, tricolored treats, and crisp, foamy beer in koozies abound.

But if we had to choose one iconic Fourth of July food, then we would have to go with watermelon: the fruit's sticky juices barely ooze their way onto the table before a flock of people have already swarmed to delight in its sugary-sweet hydration.

Tell us: what's the one food you can't celebrate the Fourth of July without?

Source: Thinkstock, Lauren Hendrickson