www.cheersonline.com
28
• June 2016
"I love to buy the rosé vintage that's a year old
vs. the freshest option. The flavors and compo-
nents have had a little time to meld
together and become more harmonious."
— Charles Ford, general manager/beverage director of the Bristol in Chicago.
"I do well with rosés
all year long; in winter,
those that are a little
dryer and bigger can
handle moussaka or
lamb better."
Greek cuisine is a natural with rosé,
says Kamal Kouiri, wine director of
Molyvos in New York.
Caswell Restaurant Group in
Newburyport, MA, which in-
cludes Brine and Ceia Kitchen
+ Bar, sells about 100 cases of
rosé in the summer, including
French, Spanish, Italian, do-
mestic and some lesser-known
selections from Greece and
Portugal, among others.
The wine menu at Molyvos in New York includes 12 rosés, most available by the
glass, and all made from Greek varietals.
The Bristol in Chicago features seven or
more sparkling rosés and eight still varieties
from France, Corsica, Italy, Sicily, Spain and
Lebanon.
PHOTO CREDIT: LAING PHOTO
