In spite of the dampness and fluctuating temperatures, spring is finally here.
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Some associate spring with flowers, some with allergies, some beach vacations, or Easter bunnies. Me? I associate spring with wine -- rosés, most specifically.
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Rosé wines have made a resurgence in popularity as of late, and contrary to many people’s opinions, they are not overly sweet zinfandels. Instead a good rosé is fruity, floral, dry, and delicious! And lucky for all of you wine lovers, not only are there a great deal of amazing rosés at inexpensive prices available around town, but more and more great options will be popping up on shelves in the coming months.
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So what are the rosé rules? It should be young, meaning the label should read 2017, and really no later than that. Rosés are delicate in flavor, and an aged rosé is not going to provide you with any nuance or crispness in flavor. So what do you do with all of those 2016 rosés you have on hand? (Or am I the only one who bought a case last year…?)
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Make the most of last season's rosé with this springy sangria. Tess Vella-Collette shows you how. PHOTO / TESS VELLA-COLLETTE
You know that expression “when life gives you lemons, make lemonade?” Well, my solution goes a little like this: when life hands you rosé that’s just slightly passed its prime – add rum, some citrus, and make sangria!
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Here my “This Rosé is So Last Season” Sangria:
· 1 Bottle 2016 Rosé
· ¼ cup simple syrup (you can buy off the shelf, or make your own with equal parts hot water and granulated sugar)
· ½ cup fresh squeezed orange juice
· 1/4 cup white rum
· 1/4 cup Triple Sec or other orange liqueur
· ½ cup blackberries
· 1 orange, thinly sliced
· 1 lemon, thinly sliced
Combine all ingredients (expect the sliced citrus) in a large pitcher or bowl, refrigerate for at least one hour, but overnight would be better. Right before serving, add the sliced citrus – pour and enjoy with 4 to 6 of your friends! (Then call them an Uber when you’re done.)
Tess Vella-Collette's blog can be found at CiaoVella.wordpress.com
ABOUT THE AUTHOR: Tess is a young professional, home-baker and downtown Dayton dweller who spent years working in the restaurant industry. When she's not mixing drinks for restaurant patrons, she's drinking champagne, buying shoes, or writing her blog, Ciao Vella. You can read about her home recipes, party planning tips, and more at www.CiaoVellaBlog.com.