The Centerpiece: What to make of the Bay Area’s sudden boom in barbecue restaurants ... a few years into the “rosés are good, you guys” movement, and now that summer is quickly nearing, Jon Bonné considers the wine’s serious side ...
Normally he closes his Freret Street restaurant The Company ... transforms Company Burger into a wine bar with Joe Briand, formerly of Hopper's Carte des Vin, picking the bottles. This month, BTG explores rosé, the perfect summer wine.
I first got turned on to this style of rosé in 2009 during a trip to Provence. I was eating dinner in a small restaurant and my companion ordered fish while I went for the lamb. Scanning the wine list, I noticed a 5-year-old rosé from the Bandol region.
In a sunny tasting room overlooking rows of splendid vines and sheep-dotted meadows, we scan the menu, which features about a dozen selections of white, red and rosé ... wine, awaits at Table 128, Boonville Hotel acclaimed prix fixe restaurant ...
... more per bottle were up 15 percent in the past year according to the Nielsen Co. The restaurant realm, too, is struggling with rosé - quick: find a wine list with more than three pink bottles - but even there, it has found a reliable and ...
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