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WASHINGTON — Wine and cider lovers no longer have to choose between one or the other at the bar. This fall, they can have both — all in one sip.
At The Red Hen in D.C.’s Bloomingdale neighborhood, beverage director Sebastian Zutant is serving up his latest experiment: rosé cider.
The sparkling concoction is made from the lees, or yeast byproduct, of rosé wine from Virginia Wineworks and cider from Virginia’s Castle Hill. The idea behind the blend? Let’s just say it stems from the saying that one man’s trash is another man’s treasure.
“There’s such cool byproduct from wine that you get to really play around with a lot of stuff,” says Zutant, who has collaborated on several other unconventional beverage projects, such as his Sauvignon Blanc Saison with the brewers at DC Brau.