Click on the link to read the entire WTOP story:
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.
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