SEATTLE KITCHEN

On a sunny afternoon, swirl, sniff, sip a rose

Apr 22, 2013, 12:34 PM | Updated: 2:02 pm

Much to his chagrin, Tom learned that a good rose is like a nice pair of white pants: It's not something you're supposed to see (or drink) until Memorial Day.

(or drink)

On a sunny afternoon in March, chef and Seattle Kitchen host Tom Douglas found himself craving a summertime beverage. He went to one of his restaurants and ordered a rosé.

Much to his chagrin, Tom learned that a good rosé is like a nice pair of white pants: It’s not something you’re supposed to see (or drink) until Memorial Day.

But with sunshine beaming down onto the Seattle area, Tom made sure his restaurants were stocked, and asked wine purveyor Mike Teer to join KIRO Radio’s Seattle Kitchen to share his tips for picking a rosé – as well as sharing his favorites.

“There have been a few on the market, people started releasing them earlier,” explains Teer. Rosés are best served fresh – this year you’ll want a 2012 vintage.

Most rosé, according to Teer, are made in a style, with fewer sulfurs, and should be enjoyed by the end of the calendar year.

While the one-year rule is best followed, Teer says there are some exceptions. At his stores at Soul Wine in South Lake Union and Pike and Western at Pike Place Market, he’s made an effort to keep a rosé year-round. There are some that age well in the bottle, he says.

And just because that one calendar year has passed on your 2011 vintage rosé – the cooks in the Seattle Kitchen made sure to say that wine hasn’t gone bad – it just isn’t as fresh as it once was.

For now, when you venture to your local wine shop, Teer recommends a couple of early releases. For $20, Domaine d’Eole Coteaux d’Aix en Provence is a blend – or a soup as chef Thierry Rautureau refers to it.

But Teer says you don’t have to spend a fortune to get a good rosé. From southern France, Chateau de Campuget is only $10.

While it’s still early for the Northwest, a few Washington rosés are hitting store shelves: From the Sleight of Hand Cellars, a rosé named ‘The Magician’s Assistant.’

For more expert chef tips listen to the Seattle Kitchen show on KIRO Radio, Saturdays at 2 p.m. and Sunday at 10 a.m. Available anytime ON DEMAND at KIRORadio.com.

Seattle Kitchen

Don’t bore your guests with the same old boring beers and cocktails. The Seattle Kitchen Show...

Jamie Skorheim

Seattle Kitchen suggests some ‘super’ brews, cocktails for game day

The Seattle Kitchen Show observes an interesting irony about Super Bowl celebrations when it comes to food: "On the most famous sports day in America, everyone reverts to worst things to eat and drink in America," says Seattle Kitchen host and chef Tom Douglas.

9 years ago

The Seattle Kitchen Show is helping you make your Super Bowl food a spread fit for champions. (AP P...

KIRO Radio Staff

Seattle Kitchen’s guide to Super Bowl Feast Mode

For the first Seahawks Super Bowl win, it might have been acceptable to throw together some chips and dip and call it a meal, but now the team is taking it to the next level and the 12s are going to have to step up and get into Feast Mode.

9 years ago

Mmm. If you’re feeling a little green on New Year’s Day, Tom and Thierry have a few goo...

Alyssa Kleven

Food and drink to chase away your New Year’s hangover

Seattle chef Tom Douglas says that a hangover is a "mistake" that shouldn't be piled on. He doesn't believe in "hair of the dog."

9 years ago

When you wake up a little out of sorts, or maybe with a headache or a touchy stomach, what should y...

Alyssa Kleven

Eating and drinking your hangover cures

Tom Douglas thinks says that hangover, a "mistake," shouldn't be piled on to: He doesn't believe in hair of the dog. "You should feed the dog, not take the dog to the bar."

9 years ago

During a special edition of The Seattle Kitchen Show recorded in Hawaii, the chefs do their best to...

Jamie Skorheim

Seattle Kitchen takes Spam from ordinary to extraordinary

The idea of a dish including Spam being "extraordinary" might seem a stretch for some, but if anyone can take this canned mean from ordinary to extraordinary it is the Seattle Kitchen crew of Tom Douglas, Theirry Rautureau and Katie O.

10 years ago

“I always say grilling is an art, barbecue is a religion,” says Tom Douglas. With barbe...

Jamie Skorheim

Grilling secrets from Seattle Kitchen

The Seattle Kitchen staff decided there was really only one cooking technique appropriate for the holiday weekend.

10 years ago

On a sunny afternoon, swirl, sniff, sip a rose