Dry Rosés, Summer Crab, Fresh Herb Cocktails
June 14, 2017
- La Vie on Rosé
- Crab Features Going Strong!
- Straight from the Kitchen Garden
La Vie en Rosé
Dry rosés are to summer what egg nog is to Christmas!
Dry rosés have gained quite the following in recent years as people have come to understand their true nature. They’re not that sweet, lifeless pink stuff you find labeled as white zinfandel. Dry rosés can be made from any red grape varietal: Pinot Noir, Malbec, Cabernet, Syrah, Grenache, as well as any of the lesser-known red varietals or blends of multiple varietals. They gain their beautiful color when the grapes are pressed and the juice is left in contact with the skins for a short amount of time, usually one to three days. This process also imparts the resulting wine with lighter versions of the varietals’ characteristics, creating vivacious wines with so much character!
We are serving up two dry rosés this month that are delicious, summery and go perfectly with our June crab features.
Axel des Vignes Rosé 7./31.
Extremely fresh on the palate, with both berry & subtle floral characters, and a suggestion of strawberry candy on the finish—without being sweet. Lovely example of a French dry rosé. (Merlot, Cab Sauv, Cab Franc)
Viña Palaciega Rosé of Malbec 7./31.
Valle de Uco, Tupungato, & Mendoza, Argentina
A juicy dry rosé, offering a solid core of ripe strawberry, currant, and watermelon rind notes that lead to hints of licorice on the fresh finish.
Enjoy them by the glass, bottle, or as part of our featured June wine flight!
Crab Features Going Strong
Our June crab features are a hit so far, and you still have the rest of June to enjoy them. Whether it’s soft shell crab or lump crab you crave, we have something you’ll enjoy.
All the features have been getting such raves this month that it’s hard to pick favorites. Our returning favorite—delicate Crab Crepes with a rich Mornay sauce—are as popular as ever, but the Soft Shell Crabs prepared with a classic lemon-garlic butter are giving them some serious competition.
Looking for something a little lighter? Our starters featuring lump crab are winners as well. Crab & Corn Fritters with Sriracha Aioli and the Mini Crab Melts with Gruyere are perfect as a snack or as a beginning to your meal (along with a glass of dry rosé!).
We will be serving our Crab Features starting at 4:30pm daily throughout June in addition to our full Lunch and Dinner menus. We hope to see you!
Straight from the Kitchen Garden
Warm weather is here and our tiny kitchen herb garden is loving it! It was looking so lush that we couldn’t resist snapping a photo of it to share. Sage, thyme, chives, two kinds of mint, lemon balm, and even a returning tomato plant from last year…so many beautiful colors, scents and flavors in such a small space.
If you look out the dining room’s side windows, you might catch a glimpse of Chef Harrison or Sous Chef Kristin snipping away for fresh ingredients and garnishes, and you’ll also get to taste some of our garden’s bounty in two favorite summer cocktails from our bar.
Cocktails with Fresh Herbs
The Allegheny Smash with Dad’s Hat Rye Whiskey, Tait Farm lemon shrub, and fresh mint, is now in season. So is our Big Spring Sparkler, with Big Spring Vodka, Tait Farm orange shrub, and fresh sage. The herbs in these drinks add a delicious freshness that can’t be mimicked and are two customer favorites for refreshing, summery Harrison’s-original cocktails. Yum!