VINO & VICTUALS/Bastille's Rosé Dinner

Photo by Roy Wright for Local Kicks Chefs Christophe and Michelle Poteaux of Bastille restaurant in Old Town pair their award winning food with these luscious vintages to offer diners at their restaurant a perfect taste of the sunshine of Province.

ALEXANDRIA, VA. - Warmer months are the perfect time for Rosé.  
 
Cool and blush-colored; varieties that range from dry to sweet and encompass a bevy of the grape.  Chefs Christophe and Michelle Poteaux of Bastille restaurant in Old Town pair their award winning food with these luscious vintages to offer diners at their restaurant a perfect taste of the sunshine of Province.
 
The four course meal is on Monday, May 21, and begins with an aperitif at 6:30; dinner at 7, and is priced at $70 ($50 without wine pairings). 

Rose is a type of wine that has some of the color typical of a red wine, but only enough to turn it pink.

The menu begins with Cabardes Rosé Chateau Jouclary, Languedoc 2011 and continues with an appetizer of local strawberry, arugula and fromage blanc mousse paired with Gaillac Rosé Domaine des Terrisses, 2011; Chorizo Beignets with saffron aioli with Cotes du Ventoux Domaine de Bérane “Le Rosé,” 2011; organic rabbit from Double Creek Farm (Orange VA), pancetta crisp with rhubarb-mustard sauce paired with Champagne Rosé R. Dumont & Fils, Brut NV;  and goat cheese cheesecake, black pepper Breton, Strawberries 3 ways with Crémant de Limoux Rosé Domaine de Martinolles, Brut NV.
 
Rosé is a type of wine that has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques. It is produced with the skin contact method.
 
Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days.
 
It is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the astringenttannin and other compounds, thereby leaving the structure more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
 
Bastille has been named to Washingtonian’s top 100 restaurants in 2008-2011, was winner of the Wine Spectator’s award of excellence since their opening five years ago and is RAMMY nominated for ‘Best Neighborhood Gathering Place” in 2012.
 
Bastille is located at 1201 N. Royal Street in Old Town Alexandria, VA.  It is open for lunch, dinner and Sunday brunch and dinner.  Reservations are required and can be made by calling 703-519-3776; or online at Open Table:http://www.opentable.com/bastille. For more information, log onto www.bastillerestaurant.com.
 
Rosé Wines Dinner 
Aperitif
Cabardes Rosé
Chateau Jouclary, Languedoc 2011
 
First Course
Local strawberry, Arugula, fromage blanc mousse
 
Gaillac Rosé
Domaine des Terrisses, 2011
 
Second Course
Chorizo Beignets, saffron aioli
 
Cotes du Ventoux
Domaine de Bérane “Le Rosé”, 2011
 
Third Course
Organic rabbit from Double Creek farm (Orange VA), Pancetta crisp,
Rhubarb-mustard sauce
 
Champagne Rosé
R. Dumont & Fils, Brut NV
 
Fourth Course
Goat cheese cheesecake, black pepper Breton,
Strawberries 3 ways
 
Crémant de Limoux Rosé
Domaine de Martinolles, Brut NV