When the heat is on (like it is here in Friuli these days) our thoughts always turn to eating light and enjoying the bounty of summer fruits and veggies. We also think of drinking light... Fresh whites are "de rigueur"; crispy sauvignons with our crispy salads, fresh Friulano with our fresh fish... and Rosato (or rosè, as the French would call it).
Lots of folks don't know that we make a lovely, fresh rosato from refosco (i think we are the ONLY ones making rosato from 100% Refosco). Refosco is naturally high in acid so it makes a zippy and refreshing rosato. Perfect chilled and sipped with those summery tomato salads or simple grilled chicken. In fact, this week this New Orleans-based blogger wrote a great review of the Bastianich Rosato with paired with an Italian-Style Chicken Paillard. Check out the Blackened Out blog for this recipe and some lovely words about our Roasto.
Thanks Rene @ blackenedout.com!