As spring eases into summer, so enter the season of rosé. A wine perhaps most associated with picnics on the beach or sunday’s outdoor seated brunch. Some may see rosés as a bit of a novelty, something you drink in late spring & early summer before switching over to refreshing summertime cocktails or white wines you may be more familiar with. Due to this limited season (although feel no shame in drinking rosé all through the summer) many are unfamiliar with what to buy or what makes a good rosé. As with all wine, rosés offer a wide range in variety, styles, tastes, and geography. A snob may turn their nose at most rosés, having the viewpoint that only a true rosé is one which comes from Provence (in many ways the birthplace of the rosé) with the distinctive salmon and coral pastel hues. I must admit I was once this snob. Although those pastel hues are generally indicative of a lighter, more subtle rosé with a crisp finish of minerality (and still what I prefer in a rosé), do not shy away from other varieties that are out there (although there will always be bad rosés out there that should be avoided). In the next few proceeding weeks I will be exploring deeper into the world of rosé. I will give recommendations on those rosés I once turned my nose to, often those with a richer red hue to them, and yes I will even be recommending ( I can’t believe I am saying this) an excellent rosé produced right here in New York. I hope to expand your awareness of rosés and give you new ideas for its use other than your next picnic*.
*as with all outdoor drinking, take precaution. Today the police were out in full force issuing citations for alcohol (regardless of open or closed containers) in Prospect Park because they have nothing better to do apparently.
Alright, with Spring here, a time for renewal and rebirth, I only find it appropriate to restart Stagionarsi! It’s been well over a year since the last dinner. I can barely believe this myself. I have spent far too much time with my new job and it’s about time I create more time for great food.
Although I am not ready to post an actual menu, I can list a few ingredients I’m eyeing, assuming they will be in season in a couple of weeks:
artichokes, radicchio, strawberries, rhubarb, english peas, spinach and egg raviolo, fiddlehead ferns, radishes, morels & asparagus…etc.
RSVP at firstname.lastname@example.org
Saturday November 12th
7:00 pm in Park Slope, Brooklyn