TIP­PLED PINK

Colour your wine world this sea­son. It’s the per­fect pair­ing

ZOOMER Magazine - - ENTERTAINING -

IN THE WORLD of drinks as in fash­ion, trends come and go ... and come back again. Ev­ery cou­ple of years, some men’s mag­a­zine will dust off the head­line “real men drink rosé” and then tell their read­ers why they should, too. But the lat­est pink rage is show­ing no signs of fad­ing. This spring, ev­ery vari­ant of pink, salmon and rose ap­peared in the col­lec­tions of in­ter­na­tional fash­ion de­sign­ers. These hues – of­ten col­lected un­der the term Mil­len­nial Pink – got a kick-start when Pan­tone de­clared rose quartz as a 2016 “it” colour, a paler-than, near-neu­tral that’s al­most ironic in be­ing la­belled pink – yet still neu­tral, as in gen­der flu­id­ity and cur­rent wave fem­i­nism. And it’s been roses (and rosés) ever since. Truth is, every­one can use a hit of pink. So adding a dash to your ta­ble this fall should be­stow every­one with a warm glow. Pink is said to en­er­gize and stim­u­late ac­tion, and it can in­crease heart rate – which is just what every­one needs as the cool evenings of fall creep into win­ter.

Rosé Wine Vari­a­tions on rosé can range from deep ruby-pink to barely per­cep­ti­ble am­ber, but they all get their colour from red grapes. Dry styles from Provence con­jure pa­tios and long lan­guid lunches. Richer and slightly sweeter styles can come from New Zealand, Cal­i­for­nia and Spain. On­tario’s Malivoire win­ery makes the pale, dry Vi­vant along with the richer (but also dry) Lady­bug. Rosé’s vi­brant acid­ity and bright fruit are akin to a white wine but with­out the dry­ing tan­nins of a red. This makes rosé a ver­sa­tile match with food. Try roasted birds, tartares, roast root veg­eta­bles, fish and seafood, and soft bloomy cheeses.

Sparkling Rosé It’s re­gal, pretty, ex­pen­sive and fan­tas­tic: Rosé Cham­pagne is the ul­ti­mate pink drink for set­ting an el­e­vated tone. The world’s best­seller is Lau­rent-Per­rier Cu­vée Brut Rosé, made us­ing red Pinot Noir grapes. The bot­tle alone is beau­ti­ful, and the wine is gos­samer in tex­ture and crisply fruity. It’s around $90 and worth ev­ery penny. Thank­fully, less ex­pen­sive op­tions abound, es­pe­cially in pink bub­blies from the Cava re­gion of Spain. In France, non-Cham­pagne sparkling wines are called Cré­mant, and the la­bel will state where they come from: Cré­mant de Bour­gogne, Al­sace or Loire. Cana­dian winer­ies ex­cel at this style be­cause our cooler cli­mate pro­vides op­ti­mal grow­ing con­di­tions to bring out the bright, fresh fruit from the Pinot Noir.

Rose Gin Coloured gins are rare treats. A very pretty small-batch gin coloured and flavoured with saf­fron has been made in Di­jon since 1874 by the same mak­ers of Crème de Cas­sis. Dil­lon’s Dis­tillery in Ni­a­gara makes a gin in­fused with rose­hips and petals. It has enough com­plex flavours go­ing on – rose, orange, clove, cin­na­mon and pep­per – to sip with ice, but it shines in a gin and tonic or Ne­groni.

Cam­pari or Aperol Lower in al­co­hol than a clas­sic cock­tail, drinks made with the orange-flavoured and brightly hued bit­ter liqueurs Cam­pari and Aperol are per­fect re­fresh­ers. Ad­just flavours to suit us­ing one or more ad­di­tions such as soda, sparkling wine, orange juice and ice.

Pey­chaud Bit­ters Bar­tender Kait­lyn Ste­wart of Van­cou­ver’s Royal Dinette who re­cently won the ti­tle of world’s best bar­tender at the Di­a­geo World Class com­pe­ti­tion in Mex­ico, adds colour and fall flavours to her ta­ble with a pink-ish twist on a clas­sic Dark and Stormy.

DARK & STORMY

0.5 oz fresh squeezed lime juice Splash sim­ple syrup (to taste) Dash Pey­chaud’s bit­ters 4 oz Fen­ti­mans gin­ger beer 1.5 oz Za­capa 23 Rum

In a Collins glass, com­bine lime juice, sim­ple syrup, Pey­chaud’s and gin­ger beer. Add ice and stir. Care­fully float the Za­capa 23 rum on top, add a fresh lime wheel and paper straw. Serve. —Dick Sny­der

Flaschetta hip flask in Golden Pink, $88, alessi.com

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