As we move into the heady and humid final days of summer, I find myself dreaming of red wine while still sipping on white. It is just about this time that I remember how much I love dry rosé. Made from red grapes that stay in contact with their skins for just a brief period of time, these pink-hued beauties are the best of both worlds – still refreshing and crisp for the summer heat, but with red berry flavors and a hint of weight. The other wonderful thing about drinking rosé is that it goes with just about anything qualifying as “summer fare.” From fresh seafood to salads, to flatbreads and grilled meals, a bottle of dry rosé is one of the most versatile wines in any collection. A recent mid-week meal of fresh and lightly seared tuna seemed like the perfect opportunity to taste a few budget-friendly options. Here’s what worked and what didn’t. Notorious Pink 2013 – France ($14.99 online) This light, salmon-colored wine is made from 100 percent grenache from the south of France.

It has a nose of candied strawberry, raspberry, watermelon and red apple skin with floral and mineral hints. On palate, the wine is simple and easy-drinking with a clean finish. The bottle was made from a beautiful frosted glass with a pink glass cork, but I wish there was as much attention paid to the liquid inside. Considering this was the most expensive of the three, I would have loved a bit more complexity and a better balance of crisp acidity in this wine.yo sushi menu liverpool Charles & Charles Rosé 2013 – Columbia Valley, Washington ($11.49 Total Wine)sushi making kit liverpool Made by Washington “bad boy” Charles Smith (K Vintners, Charles Smith Wines), this rosé is a blend of mostly syrah with small amounts of cinsault, grenache, counoise and mouvedre. food delivery e16 london

Aromas of strawberry bubble gum, ripe raspberry, citrus and strong floral notes make for a pretty, feminine nose. On palate, the wine is medium-bodied with a nice balance of acidity, fresh fruit flavors and a long, dry finish. Nicely done and a great value for the price. Mulderbosch Cabernet Rosé 2013 – Coastal Region, South Africa ($9.99 Total Wine)sushi miami beach 71st This wine looks more like a light red in the glass than a rosé and exhibits the most “red-wine-ish” character on nose and palate. sushi tei bekasi bukaMade from 100 percent cabernet, the wine has a very earthy nose with notes of red cherry and spice. sushi grade tuna tartareOn palate, the wine is medium-bodied with deep fruit and earth flavors balanced by a crisp acidity and a dry finish. where to buy sashimi brisbane

The body and deeper flavor profile on this wine made it the best match for the tuna and against the salt elements in the salad. NICOISE SALAD WITH SEARED TUNA Pink wines and salads like this are natural partners in the south of France. The wine’s acid cuts through the tuna’s richness and balances the assertive olives, anchovies and vinaigrette. Recipe from “Williams-Sonoma Wine & Food: A New Look At Flavor,” by Joshua Wesson (Free Press). ½ cup plus 1 teaspoon extra virgin olive oil, plus more if needed ¼ cup red wine vinegar 1 tablespoon fresh tarragon leaves Kosher salt and freshly ground pepper ½ pound small red or white boiling potatoes ½ pound haricots verts or other small green beans, trimmed 8 to 12 olive oil-packed anchovy fillets, optional 1 piece sashimi-grade tuna fillet, about ¾ pound and 1-inch thick 6 to 8 cups torn romaine or butter lettuce leaves 2 hard-boiled eggs, peeled and sliced 1. In a food processor, combine the ½ cup olive oil, vinegar, mustard, shallot, tarragon, ½ teaspoon salt and a few grinds of pepper and process until almost smooth.

Taste and adjust the seasonings. 2. In a saucepan, combine the potatoes with salted water to cover, bring to a boil and cook until tender, about 20 minutes. About 7 minutes before the potatoes are done, add the beans to the water. When the potatoes and beans are tender, drain them and immediately immerse in a large bowl of cold water to halt the cooking. Drain, and then peel the potatoes and cut them into slices ¼ inch thick. 3. While the vegetables are cooking, in a small bowl, combine the anchovies, if using, and milk and let stand for 10 to 15 minutes. Drain, discarding the milk. Pat the anchovies dry with paper towels and chop coarsely. 4. Preheat a cast-iron or other heavy frying pan over high heat until very hot. Add the remaining 1 teaspoon oil and swirl to coat the pan. Add the tuna and cook until seared on the first side, about 2 minutes. Turn the tuna over and sear on the second side, 1 to 2 minutes. The fish should still be very pink in the center. Transfer the tuna to a cutting board and cut across the grain into slices ¼ inch thick.

5. In a large bowl, add the lettuce and about 2 tablespoons of the dressing. Toss to coat well and divide among chilled plates. Add the potato slices and beans to the bowl, drizzle with more dressing and season to taste with salt and pepper. Toss well and divide among the plates. Arrange the anchovies, tomatoes, egg slices and olives on top of the salads, dividing evenly. Top each serving with one-fourth of the tuna and drizzle evenly with the remaining dressing. J. Gwendolynne Berry is a certified sommelier. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.Hop On The Poke Trend By Visiting This Chill Fast-Casual Eatery In Fort Lauderdale Also on Digital Edition Say aloha to The Poke House, a fast-casual eatery that’ll be surfing through the rest of South Florida soon. Parrot-patterned wallpaper, tropical postcard-style posters, neon signage and driftwood walls.

Tiny green potted plants, a communal surfboard table and beachy tunes. The Poke House has some serious surfer vibes, taking its Hawaiian inspiration from owner Memphis Garrett’s years of living and working on the West Coast. He spent 10 years with Los Angeles-based SBE Hospitality concepts—most recently Hyde Beach Kitchen & Cocktails in Hallandale—before setting out to open his own elevated poké chain, doing fast-casual poké like it hasn’t been done before. The result is The Poke House, a fast-casual eatery perfect for a quick in-and-out lunch but that’s also inviting enough to encourage guests to chill and stay a while. The Fort Lauderdale restaurant opened in October, hopping on one of the hottest food trends of 2016: poké, the popular Hawaiian dish of diced raw tuna. Executive chef Jeremy Powell, who helped open Katsuya sushi bar locations around the world, has developed a Hawaiian-influenced, raw seafood menu that feels as clean and fresh as it is fast and affordable.

The sushi-grade fish is flown in daily, and the fresh produce toppings—kale, avocado, mango, radishes and more—are diced every morning. First-timers are encouraged to try one of two favorites—the Sunset Beach Hawaii bowl (diced tuna with red radish, avocado, scallions, sesame seeds, seaweed nori and more), or the Venice Beach Cali bowl (diced salmon with salsa verde, avocado, pickled ginger, seaweed salad, crispy lotus, masago and more)—before embarking on building their own. As a twist on the traditional poké, The Poke House even serves hamachi (yellowtail fish) as a topping. If you plan to dine at the restaurant, rather than run off with a blissful bowl, start off with the Pipeline Nachos—wonton chips topped with tuna or salmon poké, baby kale and avocado cream. Those who do choose to “kick back and relax”—Garrett’s primary hope for all his customers—can try Japanese saké on draft, house-infused sakés with flavors like charred pineapple, and even saké cocktails.