While solstice remains nearly four weeks away, it's readily apparent that we've already slipped into the summer season given the sizzling heat and humidity of the past few days.  If not already, it's now a perfect time to drink those light-colored, chillable reds better known as roses.

Made with the same grapes that go into red wines, roses differ only in terms of the length of skin contact that occurs after the grapes are crushed.  The longer the time that the freshly-released juice is allowed to remain in contact with the grapeskins, the more color (and tannin) is extracted.  Roses come in all shades from pale onion-skin to ruby red and everywhere in between and, most emphatically, are almost always dry!

With this in mind, we've got a most suitable tasting lined up for you this Friday.  Our friend Ryne Hazzard of Potomac Selections will be here pouring five French roses from the 2010 vintage.  If there's anyone who's worthy of hosting an all-rose tasting it is certainly Ryne.  A couple of summers ago, he hosted a rose tasting at his house at which there were 101 different roses.  And while this remarkable tally did include an aberrant bottle of Wild Irish Rose and a jug of some White Zinfandel, the overwhelming majority of the remaining 99 roses were much more serious productions, largely French or at least European with a few from elsewhere on the globe.  The guests at this tasting were largely restaurant and wine professionals*, and the range and variety of wines presented was truly mind-boggling and amazing.  At any rate, here's what Ryne will be pouring this Friday:

Domaine de Mirail 2010 Cotes de Gascogne Rose:  Produced south of Bordeaux, this fresh and lighter-bodied rose is made from a blend of Cabernet Sauvignon and Merlot grapes.

Domaine Brazilier 2010 Coteaux du Vendomois Rose:  Pineau d'Aunis, an obscure grape from the central Loire Valley, is the grape that lies behind this savory, herbal rose.  A favorite at Secco Wine Bar!

Domaine de Fenouillet 2010 Cotes du Ventoux Rose: Cinsault, Grenache and Syrah are the grapes behind this fruity, floral scented dry rose from the southern Rhone Valley.

Commanderie de Peyrassol 2010 Cotes de Provence Rose: Fruity but savory, this full-bodied dry rose from Provence is made from a blend of Cinsault, Grenache and Syrah.

Domaine du Bagnol 2010 Cassis Rose:  Produced right on the shores of the Mediterranean, this elegant, complex rose offers savory herbal notes, stony hints and delicate red fruit notes.  Made from 40% Cinsault, 35% Grenache and 25% Mourvedre, this exquisite wine is also available at Secco Wine Bar!

*"professionals"

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(Sara's notes)  

Howdy Cheese Peeps!

Ackphtt!  I can't tell you how hard it is to write the cheesemail this week. I'm down at the Outer Banks for the annual beach trip and everyone has just left for the beach...  WITHOUT ME!!   Pout.  The really terrible part is that they

have a bottle of Tete a Claques in the cooler that they are threatening to drink if I don't get my a$$ down there post haste, so I'd better be quick.  It is another glorious day here in Duck, just unbelievably perfect beach weather and I don't want to miss another second!

So, I have some delicious Italian cheeses coming in for you this week to enjoy while I'm gone.  Back by popular demand is the Sottocenere, semi-soft, truffled, and dressed in it's finest gray ash coat.  I think this cheese has magical powers, I really do, especially when combined with eggs.  I also have pudgy little squares of Langa Robiola on the way from the Caseificio Alta Langa, one of my favorite northern Italian cheese producers.  These bloomy-rind blends of cow and sheep milk are a bit woodsy, mild and milky.  Definitely rich and easy to eat, as are all the cheeses from these fantastic cheese makers.  There might also be some Burrata coming, maybe, just maybe.  If we all cross our fingers and say our prayers to the gods of cheese, it might just happen.  If not this week, though, I'll just keep on trying...[THIS JUST IN: BURRATA ARRIVED THIS MORNING!] 

And one last note before I head down to the water--  I want to send a huge HAPPY BIRTHDAY holler to my dear friend, Julia Battaglini.  She is an amazing friend, fiercely loyal, ridiculously generous, quick-witted and hilarious-- and it is

entirely because of her that I found my passion for wine and cheese.  My life would not be what it is today if our paths had not crossed all those years ago and for this I am so thankful.  Love you, Jules.   

Amuse
Chicken & brown butter brodo in whole yolk raviolino, beech
mushroom, corn shoots, flowering sage & chive flowers
or
Hay-roasted carrot-ginger jus in whole yolk raviolino,
baby pea shoots & fresh tarragon

First Course
Squid ink pasta alla chitarra, seafood meatballs,
lemongrass cream, pine nuts, cilantro berries

  Second Course
Ricotta gnocchi, olive wood-smoked tomato sauce,
grilled salametto calabrese, fresh marjoram
or
Ricotta gnocchi, squash blossoms, spring onions,
herbed butter sauce  

Third Course
Deep fried blueberry and goat's milk blue cheese caramelle
with orange blossom honey