(Photo by Vinoteca)
By DCist contributor Austa Somvichian-Clausen
Drink of the week: Rosé, all day
Where to find it: Vinoteca, Whaley’s, Compass Rose, 2 Birds 1 Stone, Bar Dupont
Look at life through rose-tinted glasses. The idiom encourages us to be optimistic. That same feeling of positivity can also be found whilst looking into a rosé-filled wine glass, as the sweetly colored beverage is often associated with warmer months and easy living.
In truth, rosé is a variety of wine that is misunderstood by many. Commonly perceived as overly sweet, rosé is typically dry with surprisingly complex aromas and flavors. The primary flavors of rosé are red fruit, flowers, citrus, and melon, with a green, crisp flavor on the finish.
Rosés are typically made in one of two ways—either a winemaker presses red grapes right after harvest, which yields a pale pink color, or they crush the grapes and let them sit in contact with the skins before separating them. Another method is the blending of white wine with just about 5 percent of red. This method isn’t usually seen in still rosés, but is done more in sparkling wine regions such as Champagne.
A good rule of thumb is that the longer the juice touches the grape skins, the darker it becomes, and darker rosés may have more body than their paler counterparts. Lighter colored rosés are known to have notes of grapefruit and strawberry. Growing darker in color you can taste notes of raspberry and wild strawberry, and in the darkest rosés blackberry or black currant.
Lately, sales of rosé have been skyrocketing in the U.S., and it can be found in restaurants throughout the country. There are some restaurants here in the District that have gone above and beyond, and are truly living la vie en rosé.
Vinoteca wine bar’s (1940 11th St. NW) inaugural “Rosé All May” celebration was so popular that they are now extending it through the end of the summer. The pink wine is a favorite of Vinoteca’s sommelier, Kate Chrisman who is showcasing rosé there in a multitude of ways. You can find rosé on draft, the most extensive rosé bottle selection in D.C., rosé magnums, rosé bottle specials, rosé sangria, housemade rosé vermouth, rosé cider, rosé cocktails, rosé flights and even boozy ice cream floats.
Sustainable seafood restaurant, Whaley’s (301 Water St. SE #115) has also just opened a Rosé Garden, which features “an outdoor bar with sweeping river views” as well as “tropical plants, with deco white metal tables and pink striped umbrellas.” The garden’s menu features 10 different types of rosé, along with frozen drinks, high balls and a selection of beer.
Local favorite, internationally focused Compass Rose (1346 T St. NW) just rolled out their “So You Think You Rosé” menu. Featuring eight different rosés, the offerings stay true to the restaurant’s goal of keeping things global, with wines such as Stobi Tikves Rosé from Macedonia and their personal favorite, Cavalchino Bardolino Rosé from Lebanon. The proceeds support the Lustgarten Foundation, whose mission is to advance scientific and medical research related to pancreatic cancer.
Bar Dupont (1500 New Hampshire Ave. NW) is pairing their rosé with Rappahannock oysters ($2.50 each if you get six). Their beverage expert, Mehdi Bouzaki says that rosé reminds him of summers in France, drinking it seaside and enjoying conversation with friends. He also says that it’s very common there to sip the pink drink while eating seafood, hence the pairing. For Bar Dupont, he chose a selection that ranges in varietals and appeals to different palates, from sweet to dry.
A particularly sweltering D.C. summer day might call for something even more refreshing: enter stage left, “frosé”. Low-key speakeasy, 2 Birds 1 Stone (1800 14th St NW) is serving up a special frozen rosé cocktail all summer long, made with rosé wine, rosé vermouth, strawberry, lemon, and mint.
If you prefer to try “frosé” for yourself in the comfort of your home, we have Beverage Director Adam Bernach’s recipe:
Frosé
Makes two
3 oz. Rosé
1 oz. Capitoline Rosé vermouth
2 oz. Strawberry syrup (see recipe below—equal parts strained strawberry purée and sugar)
1.5 oz. Lemon juice
0.5 oz. Branca Menta
Put all of the ingredients in a blender. Add 16 oz of ice. Blend for a slushy consistency. Garnish with a strawberry slice.
Strawberry Syrup
1 cup fresh strawberries
3/4 cup sugar
Directions: Purée the strawberries in a blender, and strain to remove seeds. Place the strawberry purée back in the blender with the sugar, and blend on high. Store in the fridge.
