To help transition from rosé season to cider season, The Red Hen is debuting the best of both with its own rosé cider.
Co-owner and Beverage Director Sebastian Zutant worked Virginia’s Castle Hill cidery to produce the beverage. Zutant took the lees from a rosé he collaborated with Virginia Wineworks on last spring and fermented it with apple cider in an underground clay vessel called a qvevri. It’s a technique traditionally used for wine making in Georgia (the country).
Tonight, the Bloomingdale restaurant will offer a glass of the rosé cider with a foie gras, sour cherry, and toasted hazelnut triangular sandwich for $15. Just a glass will go for $13.
There are only 15 cases of the stuff, so get it while you can. Stay tuned for more wines from Zutant in the future though. He’ll be re-releasing his rosé called Dahlia again this spring, and he plans to launch his own wine label next summer.
The Red Hen, 1822 1st St. NW; (202) 525-3021; theredhendc.com
Photo courtesy Sebastian Zutant