The Seven Days food writers live to eat, not the other way around. That means that at any given moment, we're probably tasting something we want to recommend — or warn you about. And it's our job to know about new restaurants, dishes, chefs. Through Bite Club, you can get that info as soon as we track it down. In other words, you can get it while it's hot. 

Alice and I are excited to collect all of our food content here on the brand-new Bite Club blog. Our staff blog, Blurt, came to be a rather serious place for pithy posts about food news we've stumbled across, a photo of something amazing we've eaten, a lament for some axed menu item, or a trailer for a new food film. 

On the Bite Club blog, we can roam free. Check in each weekday not only for Alice Eats and Grazing but for Vermont restaurant, foodie entrepreneur and ag news, recipes, and links to the sometimes-strange, sometimes-vital food and drink content we find both locally and on the interwebs. Come and get it!

It’s less than 12 hours until August turns a corner. For me, it signals a sad close to a season that begins in early June and wends its way through three glorious, salmon-colored months: the season of sipping rosé, almost to the exclusion of other colors.

When I went to pick up another bottle of the pink stuff this week, the usually teeming display of rosé had disappeared; the remaining bottles had been relegated to a mid-shelf rosé ghetto. With heavy heart, I grabbed a bottle of pale Blaufrankisch and resolved not to let the moment die. So that you might consider joining the crusade, here are some wines you can (and should) keep drinking until the rain starts lashing your window — or until they become stranded behind an autumn display of Syrah or Cabernet Franc.

What makes rosé so ridiculously perfect, besides being the anathema to sticky, hot days, is that it pairs like a glove with almost any kind of food. It's cheap, too, or at least can be found for a song. Sparkling rosé can help you wash down anything from fries to oysters to acorns and seeds (why not indoctrinate squirrels, too?). 'Still' rosé loves on BBQ pork, salads, tarts, burgers, or even any iteration of tomatoes you’ve dreamt up in the last few, red-stained weeks. The wisps of acid in a dry rosé deftly meet those in food, punch for punch; their inevitable fruitiness makes for satisfying patio pounding.