The pic over --> there was one of the best. Moroccan carrot purée, sheep feta in Indian honey and pink peppercorns, Syrian sesame seed bread, arugula, dill, lemon thyme, parsley and pomegranate seed salad with Frank Cornelissen Surucaru #5 ($22 - work), a red and white grape field blend fermented together on their skins for 45 days. The result is a dry rosato wonder that's as floral as it gets. It's as if bright earth and cloves were thrown up in the air above about 40 dozen roses. Great stuff and want so much more, as it reminded us of the more conventional sangiovese rosé at 2 Amy's in D.C., with all its dryness and roses jumping around everywhere, frolicking away. Where that one was all delicious happy fun in the glass, the Susucaru #5 has on more of a thinking cap.
