Rosé Is Just the Thing for Spring
'Tis the season to pop open a bottle. Katie Lee Biegel is all in!
Ben Fink Shapiro
Written by Juliana LaBianca for Food Network Magazine
As soon as the weather turns warm, it's time to throw open the windows, unpack those spring clothes... and break out the rosé! These days, wine lovers everywhere are thinking pink: Sales of rosé jumped 27 percent at bars and restaurants in one year, according to an industry report. Katie Lee Biegel, cohost of The Kitchen and cofounder of the wine company Kind of Wild, is a huge fan: "Rosé has that carefree, fun feeling, like you're playing hooky from school!" she says. She pairs it with savory-sweet snacks — dates stuffed with blue cheese or fig jam crostini — and she loves serving rosé with seafood, too, like her lobster panzanella. Try the recipe yourself, and whip up Katie's easy frosé while you're at it!
Levi Brown
Rosé tastes best when it's nice and cold. Keep it chilled between 45 degrees F and 55 degrees F.
What makes it pink?
Winemakers crush red wine grapes to create juice, then steep the skins in a process called maceration. The juice is actually colorless, but the skins dye it and give it flavor. Red wine can macerate for weeks, but rosé sits for just a few hours and gets that pretty pink hue.
Katie's Lobster Roll Panzanella
Katie's twist on panzanella combines the Italian chopped salad with the New England delicacy. Get the recipe here.
Time for Frosé!
Levi Brown
Most frosé recipes call for hours of freezing, but Katie's version is ready in minutes: Just combine 1 cup frozen strawberries, 1 cup rosé and a tablespoon agave in a blender and pulse to combine. Add 1 cup ice and purée until smooth. Divide between 2 glasses.
Katie's Rosé
This syrah-grenache blend is from the South of France. "It's bone dry but still has this great fruitiness to it," says Katie.
Syrah-Grenache Rosé $26, kindofwild.com
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