A rosé (from French rosé; also known as rosado in Portuguese and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale “onion-skin” orange to a vivid near-purple, depending on the varietals used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.
Welcome Toast: Charles Bove Brut Rosé (Touraine, France)
cheese and charcuterie reception
Orin Swift ‘D66 Fragile’ Rosé (Maury, France)
hydro bibb salad/spiced pine nuts/cucumber
grapefruit supreme/chermoulah dressing
Hogwash Rosé (Napa, CA)
panko encrusted and honey mustard glazed salmon
roasted zucchini/citrus powder
CVNE Rosado (Rioja, Spain)
fennel encrusted pork tenderloin medallion
braised wild berries/potato croquette
Matteo Correggia ‘Anthos’ Brachetto 2015 (Italy)
orange ‘julius’crème brulee
$75 pp. To reserve, please email Mani Gonzalez at
ManiG@elementSRQ.com or phone 941-724-8585.