We were in the mood for some seafood, and Katy came up with the idea of a bouillabaisse. Not knowing at all what to pair with it off the top of our heads, Hunter consulted the internet. A rosé of Bordeaux grapes is one of the most popular picks, and we hadn't officially tasted a rosé yet, so we headed to Metropolitan Market to see what we could find. There wasn't a lot of Washington rosé there, so we picked the one that wasn't a rosé of Sangiovese. This one, from Syncline, is made from Pinot Noir, Grenache, Cinsault, Carignan, Mourvedre, and Counoise grapes. Since it was a bit last minute, we popped it in the freezer to cool it down, and ended up getting it a bit too cold for ideal serving. Live and learn, eh?