ORIGINAL POURS: ROSÉ

ORIGINAL POURS: ROSÉ Tuesday, June 21, 2011

Perhaps more than any other pour, a glass of Rosé, no matter how good the glass, is like the Green Eggs and Ham of the wine world. People either won’t try it or they don’t try it, but it’s much more likely that people simply forget to try it. And when they do, they remember that it goes with just about anything, any time, anywhere.

Because it’s best served chilled, Rosé is often quaffed when the weather’s warm or hot, and as such, it likewise complements lighter summery dishes made with chicken, fish or pork. But like Green Eggs and Ham, Rosé can be enjoyed with all kinds of food—or even without it—in all kinds of weather.

So the next time you drop by, try a glass of Charles & Charles’s 2010 Rosé, which we serve daily, by bottle and by glass.

This particular Rosé got it’s start as a collaboration between Food and Wine Magazine‘s 2009 Winemaker of the Year, Charles Smith’s K Vintners in Walla Walla, Washington, and Charles Bieler, the roaming viticulturist, wine enthusiast and one of the grifters behind The Cooking Channel’s Three Thieves.

Now in its third vintage, this Rosé—made solely from Columbia Valley Syrah grapes harvested and blended from two family vineyards—is as fresh, as crisp and as dry as any Rosé’s ever been.

So remember, the next time you’re at The Original—the next time you’re anywhere—ask yourself, “When was the last time I tried a nice Rosé?”