- Top pairings
- The best food pairings for rosé
- 17 Foods To Pair With Rose For National Rose Day That Will Help With Your Rose All Day Party
- Bruschetta Bar
- Bruschetta Shrimp Bake
- Marinated Mozzarella Melon Salad
- Melon, Prosciutto, And Mozzarella Skewers
- Beet Hummus
- Crab Cake Sliders with Pineapple Salsa
- Crab Rangoon Dip
- Lobster Tails With Garlic Lemon Butter
- Lobster Burgers
- Tuna Salad
- Spicy Brown Rice Seared Tuna Roll Bowl
- Kale Quiche With Garlic
- Crustless Quiche With Summer Vegetables
- Grilled Chicken Breasts With Chive Herb Butter
- Grilled Chicken Breast With Blackberry Corn Salsa
- Roasted Shrimp Cous Cous
- Strawberry Avocado Couscous
- Rosé wine food pairing guide
- Light dry rosé wine food pairing
- Light off-dry rosé wine food pairing
- Medium dry rosé wine and food pairing
- Medium-bodied dry rosé wine food pairing
- Elegant, fruity rosé wine food pairing
- Full-bodied fruity rosé wine food pairing
- Sparkling rosé wine food pairing
- Rosé Champagne food pairing
- Stay at Chateau La Coste
- Rosé Wine and Food Pairing – Perfect Matching
- Provençal Cuisine
- Warm-climate cuisines: Mexican, Thai or Greek
- 25 Great Rosé Pairings: Pairing Rosé with Food
- Part of our ongoing series on pairing wine with food
- How is Rosé Made?
- Styles of Rosé
- Serving Temperature
- Great Pairings with Rosé
- Warm-Climate Cuisines Rock with Rosé
- 5 Foods that Pair Perfectly with the Sparkling Rosé Wine
- Rose wine and food pairings
- Rose wine and food pairings: tips
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The best food pairings for rosé
Posted by Fiona Beckett (Google+) on July 26 2019 at 06:48
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion and rosé pairings to match.
While some rosé styles are quite distinct there are others where I find it helpful to think of the nearest parallel in terms of white or red wine for a pairing. Here’s a round-up of the matches that I think work best
1) Light dry rosés – e.g. Most Provençal rosés, Pinot Noir based rosés from Burgundy and the Loire, and Italian Bardolino Chiaretto
The nearest equivalent to this style of rosé is crisp dry white wines such as Pinot Grigio and they’ll go with similar food: principally light salads, light pasta and rice dishes, especially with seafood, raw and lightly cooked shellfish and grilled fish and goats’ cheeses. Perfect hot weather drinking.
2) Light off-dry rosés e.g. other Loire and traditional Portuguese rosés with a touch of sweetness such as Rosé d’Anjou and Mateus Rosé
Partly a question of taste. If you prefer this style to the one above you can drink it with similar foods though it will probably be more successful with salads than with raw fish. Can be useful with mildly spiced curries and rice dishes
3) Medium dry rosés – e.g. white Zinfandel and sparkling Zin
The category that used to be called blush. Again, if this is the style you like you’ll want to drink it with all the foods mentioned in 1) above. But those who prefer this style of rosé may also find it useful with spicy food and as a dessert wine (it’s spot on with unsweetened strawberries and not oversweet strawberry tarts)
4) Medium-bodied dry rosés e.g. Southern French (Rhône and Languedoc) and Spanish rosés from Rioja and Navarra
A hugely versatile style that will stand up to big flavours such as anchovy, olives, garlic, saffron and pimenton. So they would be the ideal style to drink with tapenade or a salade Niçoise, a paella or grilled chicken, fish or lamb with herbs. A good wine for barbecues if you don’t like your rosés as strong and sweet as 6) below. Also enjoyable with rustic pâtés and terrines, other charcuterie. ham and sheep’s cheese.
5) Elegant, fruity rosés – e.g. Merlot-based Bordeaux rosé, More expensive Provençal rosés such as Bandol and Palette
Classy, grown-up rosés which I find it helpful to equate to Pinot Noir. Drink them with serious seafood such as lobster, seared salmon, tuna or duck and delicately cooked rare lamb. Good too with white-rinded cheeses such as Camembert and Brie so long as you don’t let them get too ripe and runny.
6) Full-bodied fruity rosés – e.g. Syrah and Cabernet rosé from Chile, California and Australia
Nearer a full-bodied red than a rosé – big, bold and bursting with fruit. Often quite high in alcohol but it tends not to show because they’re not tannic and served chilled which makes them ideal for a barbecue and for drinking with spicy food such as curries. Also good with ripe peaches. Very much the modern rosé for contemporary food.
7) Sparkling rosé e.g. Cava, Australian and New Zealand sparkling rosé
Covers a range of styles from dry to medium dry. Lighter, drier ones make ideal party drinking (Cava rosado is good with tapas), sweeter ones could be poured at a tea party with cakes, muffins and fruit tarts.
8) Rosé Champagne – Again there’s a variation in style between lighter and more full-bodied ones. Lighter styles suit canapés and the type of foods mentioned in 1) above, more substantial vintage rosé Champagne can take on grilled lobster and grilled and roast rare lamb or game like pigeon, pheasant or grouse.
Image © Le Biplan – Fotolia.com
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17 Foods To Pair With Rose For National Rose Day That Will Help With Your Rose All Day Party
If you’re planning on doing the whole “rosé all day” thing, then I promise you’re going to want a few snacks to keep you going. Because there’s nothing like a pink hangover to make you regret your decisions — so food really should be a part of your National Rosé Day celebrations on June 10. Are you nodding your head? Good, than let’s get fancy with your food pickings and find the proper foods to pair with rosé to make your National Rosé Day an even bigger hit.
As you know, rosé is a fun mix between red and white wine. The reason for this mix is the length of time that the grapes (with skins on them) sits in a clear juice that will create the wine flavor and color. The reason for sweeter and drier rosés actually has to do with the types of grapes that are being used, which is why moscato tastes vastly different to a dry brut.
The tip when it comes to pairing rosé is knowing the different types of rosés, and what they would be best with. Most dry rosés will go really well with a seafood dish, but a sugary and even a sparkling rosé will be best with fruit or citrus-based foods — like melon, bruschetta, or strawberries.
Half Baked Harvest
Nothing goes better with a fine glass of rosé than a huge bruschetta board for all of the delicious citrus and cheesy pickings. Making it a brunch appetizer with this board by Half Baked Harvest.
Bruschetta Shrimp Bake
Seafood, like shrimp, also does really well with a glass of rosé. Try this recipe by Prevention Rd for a mix of two delicious rose pairings.
Marinated Mozzarella Melon Salad
How Sweet Eats
Light fruits, like lemon, are great for a crisp refreshing glass of rosé. This appetizer by How Sweet Eats will certainly be a hit at your National Rosé Day party!
Melon, Prosciutto, And Mozzarella Skewers
The Comfort of Cooking
The combination of melon and prosciutto is supposed to be a dynamite pairing with a glass of rosé! Try for yourself with this simple skewer recipe by The Comfort of Cooking.
Nom Nom Paleo
Beets and hummus are also appetizer items to consider with a rosé, and with this recipe by Nom Nom Paleo, you can have both at the same time!
Crab Cake Sliders with Pineapple Salsa
How Sweet Eats
Another seafood to try with the rosé, but this time add a sweet pineapple salsa to the mix with How Sweet Eats.
Crab Rangoon Dip
Craving those crispy crab pockets from your local Chinese takeout spot? Make your very own dish of crab rangoon with this dip by Damn Delicious to enjoy with your rosé!
Lobster Tails With Garlic Lemon Butter
More seafood to go with the rose! If you can get your hands on some fresh lobster tails, you are going to love this simple recipe by Natasha’s Kitchen!
Half Baked Harvest
Not a fan of dissecting lobster tails? Try this lobster burger recipe by Half Baked Harvest instead!
Fresh vegetables and light slices of tuna, like this salad found in The Kitchn, will pair swimmingly (get it?) with a glass of sparkling rosé!
Spicy Brown Rice Seared Tuna Roll Bowl
Forget expensive sushi, make this tuna roll bowl by Half Baked Harvest at home whilst sipping on your rosé!
Kale Quiche With Garlic
Nothing says rosé like a delicious brunch spread! Eggs pair well with rose, specifically in the form of a delicious quiche like this one by Naturally Ella.
Crustless Quiche With Summer Vegetables
Not a fan of crust? You can still have a delicious crustless quiche by The Kitchn along with some fresh summer vegetables (also great with pink wine) to pair!
Grilled Chicken Breasts With Chive Herb Butter
If you aren’t so hot on seafood items, don’t worry, grilled chicken still pairs great with a glass of rosé! Try this recipe by Foodie Crush to test that theory.
Grilled Chicken Breast With Blackberry Corn Salsa
Another grilled chicken recipe to try by The Kitchn!
Roasted Shrimp Cous Cous
Couscous also pairs well with pink wine, which you can mix in some roasted shrimp with this recipe by The Kitchn for an even bigger burst of flavor!
Strawberry Avocado Couscous
Vegetarian? No worries, this strawberry avocado couscous by Damn Delicious is a great alternative!
Rosé wine food pairing guide
Rosé wine food pairing guide – perfect rosé wine and food matches for all occasions.
Last month I was invited to a rosé wine and food matching dinner with Chateau la Coste in the very cool Roberta’s Restaurant in Dublin City centre. Chateau la Coste is an organic winemaker and vineyard situated in Provence in France. Chateau la Coste adheres to biodynamic principles and in 2009 its wines were given the French organic label “AB” in recognition of the respect shown to the land along with the methods used which are in perfect harmony with nature.
We drank three organic wines – two organic rosé wines and an organic sparkling rosé wine. We learned all about rosé wine and food matching. And now I am going to pass that knowledge onto you.
These rosé wine food matching tips aren’t specific to Chateau la Coste wines, they apply to all rosé wines. I will list the Chateau la Coste wines and some other rosé wines that I enjoy drinking and I’ll let you know with which foods they pair well.
Light dry rosé wine food pairing
- Aldi, The Exquisite Collection Provence Rosé, 2016
- Jean Luc Colombo, Les Pins Couches
- Whispering Angel Provence Rosé
Look out for rosé wines from Provence in France as most of these are light and dry. So too are Pinot Noir based rosés from Burgundy and the Loire Valley. Also look out for Italian Bardolino Chiaretto.
My favourite rosé wine and food matching is dry rosé wine with anything cheesy. Almost all cheeses pair well with dry rosé, which has the acidity of white wine and the fruit character of red. Check out this recipe from ILoveCooking.ie for grilled blackberry and cheese sandwich, which is made for scoffing whilst quaffing dry rosé wine.
Light dry rosé wines also pair well with light salads, pasta and rice dishes. Most seafood, particularly grilled fish and raw and lightly cooked shellfish.
Light off-dry rosé wine food pairing
- Cabernet de Saumur Rosé, Langlois-Chateau
- Langlois Rosé d’ Anjou
- Lidl, Rosé, Cabernet d’Anjou, 2016
- Mateus Rosé
Look for rosé wines from other areas of Loire, particular Anjou and from Portugal too as these have a touch of sweetness.
Light off-dry rosé wines are versatile and pair wonderfully with white meats, lightly spiced dishes and barbeque foods. They also match well with Lebanese, Greek and Turkish cuisine.
Medium dry rosé wine and food pairing
- Blossom Hill White Zinfandel
- Blossom Hill Winemaker’s Reserve Sparkling Zinfandel
- Rockstone Ridge White Zinfandel, California
Look for Californian ‘white’ Zinfandel wines and sparkling Zinfandel.
Most ‘white’ Zinfandel is made deliberately to an ‘off-dry’ style with about 3-5 grams of residual sugar making it moderately sweet. These light and fruity off-dry pink “whites” pair well with spicy Asian dishes of chicken, herby vegetarian and chilli flavoured shellfish. When it comes to pairing with curries, think Thai more than Indian. These medium dry rosé wines are great served with dessert and sweet food like fresh strawberries and figs and fresh fruit tarts. Just make sure the food you are pairing isn’t too sweet.
Medium-bodied dry rosé wine food pairing
- Chateau la Coste, Grand Vin Rosé, 2014
- Chateau Mourgues du Gres, ‘Les Galets Rosés’, 2016
- Faustino V Rosado, 2017
- Otazu Rosado Merlot, 2017
Look for rosé wines from the south of France particularly the Rhône and Languedoc regions and Spanish rosés wines from Rioja and Navarra.
These wines have the complexity and structure to complement flavourful dishes and pair well with rich flavours such as anchovy, olives and garlic. Think about the foods you eat on holiday in Spain, jamón, paella, chorizo, seafood or mild sheep cheeses. Pair these wines with black olive tapenade, salade Niçoise and grilled chicken or fish. They can be enjoyed with grilled lamb chops with herbs or lamb burgers with Moroccan spices or sweet and sour salmon teriyaki.
We paired Chateau la Coste, Grand Vin Rosé, 2014 with fresh pasta, slow cooked squash, crumbled goats cheese and pine nuts. The other pairing was crayfish salad with ruby red grapefruit, lemon, avocado purée, red chicory and apple frisée.
Elegant, fruity rosé wine food pairing
- Château Simone, Rosé, Palette, Provence 2015
- Domaine Tempier Bandol Rosé, 2005
- L’Exuberance du Clos Cantenac Rosé, 2015
Look for rosé wines from Bordeaux made from the Merlot grape and more expensive rosés wines from Provence such as Bandol and Palette.
These fruity wines pair well with many foods especially Provencal cuisine – think tomatoes, garlic, saffron, peppers, anchovies, olives, olive oil and wild herbs. These wines can cost a pretty penny, so they should be enjoyed with rich, elegant food like lobster, salmon and tuna. The match with simple duck and lamb dishes like seared duck breast with figs or slow-cooked roast lamb. My favourite way to pair these rosé wines with food is to drink them whilst eating quality French cheeses smeared on a fresh white baguette. My favourites are Brie, Camembert and Epoisses. C’est magnifique.
Full-bodied fruity rosé wine food pairing
- Charles Melton, `Rosé of Virginia` Barossa Valley, 2015
- Eco Syrah Rosé, Rapel Valley, 2015
- Miguel Torres Las Mulas Cabernet Sauvignon Organic Rosé, 2017
Look for Syrah and Cabernet rosé wines from California and Chile as well as from the Barossa Valley and McLaren Vale in Australia, which deliver uncompromising full-bodied wines.
Fruity but not tannic, these full-bodied rosé wines match perfectly with barbecue food and spicy food like Indian curries and Thai noodle dishes. They also pair well with antipasto and grilled peach salads.
Sparkling rosé wine food pairing
- Cava Jaume Serra Rosé Brut
- Chateau la Coste, La Bulle
- Cono Sur, Sparkling Rosé, Bío Bío Valley, Chile NV
- Contero – Brachetto d’Acqui DOCG, 2017
- Oyster Bay Sparkling Cuvee Rosé
Look for Cava rosat from Spain, Brachetto d’Acqui from Italy and Australian and New Zealand sparkling rosé.
Pink fizz is perfect with fatty, fried dishes as the as the acidity and crisp bubbles will help to clean the fattiness from the palette. Serve with burgers, wings and tapas like traditional flamenquines (fried breaded pork with ham) and gambas al aioli (prawns in garlic and chilli oil). Sparkling rosé has a particular affinity with charcuterie (cured and smoked meats), duck and pork.
Sweet sparkling rosé wines, like Brachetto d’Acqui, pair with cakes and tarts and are perfect for serving with afternoon tea. They also pair well with berries, almonds and chocolate.
We paired Chateau la Coste, La Bulle sparkling rosé wine with a dessert of strawberry semifreddo, strawberry compote, fizzy strawberries, merengue and basil. But this sparkling rosé wine would also make a lovely aperitif.
Rosé Champagne food pairing
- Moët & Chandon Grand Vintage Rosé Champagne 2004
- Veuve Clicquot Rosé
Look for the word Champagne, as sparkling wine can only be called Champagne if it comes from the region of Champagne, France, which is just outside of Paris. Further, champagne can only be made using Chardonnay, Pinot Noir, and Pinot Meunier, so check the label for these grapes.
Serve lighter rosé Champagnes as an aperitif or with canapés and other light food like salads and steamed asparagus and white fish and meat.
Pair more robust vintage rosé Champagnes with richer, fattier foods like lobster, crab, Italian ham, lamb, rabbit, grouse, pigeon and pheasant. Vintage rosé champagne also goes great with ripe red berries.
Stay at Chateau La Coste
Chateau La Coste is a magnificant atypical art estate in a protected environment surrounded by a 500-acre biodynamic vineyard. It is very exclusive and chic and combines all the elements of the perfect French Art de Vivre: a unique artistic experience for those in the quest of calm, luxury and sensuousness. You can book a stay here and drink all the rosé wine, and the rest, that you desire. Have a look at the Chateau La Coste website for booking details.
So, what did you think of my rosé wine guide? Did you find it useful or helpful at all? Did I leave anything out? If so, let me know in the comments below. I love hearing from you.
Find out more about rosé wine in my essential Rosé Wine Guide.
If you enjoyed this Rosé Wine and Food Pairing Guide, you may also like my Spanish Food and Wine Pairing Guide.
If you liked this rosé wine and food pairing guide, please share with others.
Rosé Wine and Food Pairing – Perfect Matching
Rosé is often seen as an aperitif or barbecue wine, suited to a sunny day more than any particular food. Apart from being the on-trend, wine of the moment, it’s actually a very versatile food pair. Rosé can often do the job where a red or white might be lacking. Here are some suggestions for pairing with your dry rosé, from light-bodied to slightly fuller and classically floral.
Check out this amazing value Rosé mixed 6 pack
You’ve been there – happily enjoying a spicy dish as your palate pleasantly overheats, and you need a little refreshment from that chilli. Yet you take a sip of wine and the spell is broken. Too much tannin, acid or sugar in a wine can enhance that chilli too much, or wash it away. Rosé hits the sweet spot of being refreshingly textural, with subtle flavours that balance spice without clashing.
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There is a rich tradition of cuisine from the South of France, blending produce from the Mediterranean sea and countryside with fragrant herbs and fresh flavours. The classic rosé pairing is with Niçoise salad, a light but flavoursome and gently oily dish that highlights all the charms of rosé. There are also richer soups and stews, like ratatouille and bouillabaisse, which work with the fuller styles like a Bandol rosé. Chevre cheese, olive tapenade, anchovy and saffron are other classic flavours that are enhanced by a sip of rosé.
There is something about the in-between texture of a rosé that harmonises with the brininess of seafood, particularly shellfish and crustacean. The gentle red berry, melon and floral aromas broaden and tease out the salty flavours of seafood. The soft, oily texture of a medium-bodied rosé provides a nice backdrop for the unique textures of shellfish, particularly soft-shell crab and prawns.
Warm-climate cuisines: Mexican, Thai or Greek
These cuisines may not have a rosé wine tradition, so its more common to see other drinks associated with them. However they all strongly incorporate the previous mentioned matches: fruit, spice, herbs, seafood – resulting in a perfect matching for a textural, aromatic wine. You might find that the same bottle of rosé matches perfectly with a classic Thai Green Curry; Habanero, Lime and Shrimp Tacos; or Stuffed Capsicum Gemista.
White wines often have pronounced fruit flavours of their own, and a crispness or sweetness that might jar with fresh fruit. Lighter-style rosé typically have pleasant strawberry and red berry aromas but a subdued palate. The soft texture and subtle flavours won’t jostle for attention. Perfect for those stinking hot days where you only have the appetite for a chilled glass and a few watermelon slices.
For more back-to-basics information about rosé, check out our article What is Rosé? here.
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Digital Marketing and Tour Host at Wine Compass Kieran is a WSET Diploma student, Chin Chin sommelier and host for Wine Compass. He loves chatting about wine, hosting tastings and getting people interested in wine generally. He’s big into Victorian wine, the Loire Valley and the very under-rated wines of Greece.
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Summer, summer, summer – the hottest season of the year is here and it’s extremely hot and humid, so it’s time to beach, kayak, sail, swim, hike, and wind surf. Anything that we can do to cool ourselves down, we’re up for it.
There are so many outdoor activities that we associate with summer but what are some food and wines that we can enjoy over summer? We need something cool, refreshing, and light.
The list of foods and wines is endless and it’s pretty much impossible to list every single combination of them. Even if we did make the list, you’d probably die of starvation before getting to the end of it and we don’t want that to happen.
To save us from getting “hangry”, we’ve narrowed it down the our top five summer western food and rosé wine pairing favourites. So read on to learn how to pair rose with food.
1. Fresh Salads with Light, Dry Rosé Wines
Summer in a bowl! (Photo courtesy of Moms Meet)
Provence style rosé wines are extremely versatile because they can be dressed-up or down. Their crispness, freshness and dry body makes them extremely versatile wines. They go well with all kinds of food like fresh salad, a common staple of the summer months.
Made with Grenache, Mourvèdre, Syrah, or Cinsault grapes, they are like blossoming gardens packed with mouth-watering fresh strawberries and watermelon.
Pale pink in colour, Provence rosés finish off with a distinctive salty minerality on the palate, leaving you longing for more.
Need to brush up on your rosé? Read A Quick Guide To 10 Types Of Rosé Wine Styles
2. Charcuterie with Savoury Rosé Wines
The only thing missing? A glass of a Syrah or Zinfandel rosé. (Photo courtesy of Michael Angelo’s)
There are many different styles of charcuterie to choose from, but the real question is which rosé wine should you have with them?
Not Spicy Charcuterie
For not spicy charcuterie, drink a rosé made from Syrah. Syrah rosé offers a bolder profile compared to the other rosé styles made with different varieties.
More of a ruby red rather than blush-pink in colour, Syrah rosés are full bodied and go well with bolder flavoured foods, like a garlic-laden saucisson. Their typicall savoury hints and pepperiness pair nicely with the savouriness of charcuterie.
But this style still can deliver a mouthful of fresh summer fruits like cherries and strawberries.
For spicy charcuterie, drink an off-dry style rosé wine, perhaps made from Zinfandel. Rosés made from this grape are sweeter than other styles.
In fact, the popularity of Zinfandel rosés exploded in the 70s in the USA compared to other varietals because of how sweet and easy to drink they were.
It may not be everyone’s cup of tea (or glass of rosé!), but Zinfandel rosé offers flavours of candied strawberries, peaches and cream combined with melon notes.
Like some off-dry Gewürztraminer white wines, this off-dry style rosé style would beautifully complement dishes with a spicy kick.
3. Gazpacho with Fruity, Savoury Rosé Wines
Gazpacho, the cooling, refreshing summer soup. (Photo courtesy of Epicurious)
Gazpacho is the ideal soup for a hot summer day. It’s a cold soup made with fresh raw vegetables, and is bound to cool you down like a refreshing ocean breeze gently sweeping across your face.
What could be better than a Spanish wine to pair with this Spanish dish?
So drink a Tempranillo rosé wine for sure. Tempranillo, a Spanish variety, makes fabulous Rioja red wines as well as rosé wines. These wines are an attractive pale pink colour like rosy cheeks on a cold winter day.
Watermelon, strawberries, and raspberries make up the fruity component of this style, but there is also a savoury aspect that has herbaceous notes of green peppercorns and grilled chicken.
Spanish rosé paired with Spanish cuisine? What a delight!
4. Barbecue with Fruity, Full-Bodied Rosé Wines
It’s barbecue time! (Photo courtesy of Times Live)
Grenache based rosés have a plush and fruity mouthfeel with moderate levels of tannins and acidity. They are zingy wines with notes of red berries laced with juicy orange and hibiscus fragrance.
Savour light styles of barbeque such as chicken, zucchini, or eggplants with this rosé style and you’ll have an explosion of exotic flavours dancing on your palate.
For bolder barbeque like beef, lamb, capsicums or onions, choose a Cabernet Sauvignon rosé wine. This style of rosé will be in the dark pink spectrum and take on a ruby red colour.
What you typically find in a Cabernet Sauvignon red wine is a good indication of what a Cabernet Sauvignon rosé tastes like.
Expect blackcurrant, green capsicums, concentrated cherry sauce with a twist of black pepper. Typically, Cabernet Sauvignon rosés aren’t aged in oak so the acidity of these wines should be slightly brighter.
The brightness and savory notes of this wine definitely pair well with beef and lamb barbecue, definitely one of the best rose food pairings.
Learn the Best Wine Styles To Buy For Asian Food
5. Seafood with Elegant, Fruity Rosé Wines
Prawns and rosé wine? A match made in heaven. (Photo courtesy of Mike’s Inland Seafood)
A delicate Pinot Noir rosé can beautifully complement the clean and sweet flavours of freshly caught seafood like fish, prawns and crayfish.
A delightful and sexy wine, Pinot Noir rosé flirts with soft, subtle aromas of cherries, strawberries, raspberries and watermelon. It’s a crisp and delicate wine that lingers on your palate.
Don’t miss this match made in heaven that you could enjoy on a lovely summer evening! If you want an alternative to pairing seafood with Pinot Noir, try pairing a Provence style rosé.
25 Great Rosé Pairings: Pairing Rosé with Food
Part of our ongoing series on pairing wine with food
Rosé is an often-overlooked category of wine. That’s a shame, we think, because it’s perfect for warm summer days, paired with virtually any warm-climate cuisine. There is a huge difference between American “blush” wines and true rosés, and the difference is like night and day. If you’ve tried just a glass or two (or none at all!) and think rosé is just not for you, we strongly suggest you give it another look.
How is Rosé Made?
Rosé sits in the middle of the white-red wine spectrum.
Many people mistakenly think that rosé is a blend of finished red and white wines. It is not. In fact, in France, such practice is illegal – except in the Champagne region. And even there, this blending is rarely used.
Rosé is instead made by altering or shortening a key step in the making of red wine – the “grape skin contact” stage. The winemaker incorporates the red-color of grape skins during winemaking, and stops that process before it fully goes to red-wine levels.
Here’s the thing — nearly all grape varietals yield clear juice. The color in nearly all wines comes from the skins, not the juice. With a rose, the color usually comes from grape-skin-contact with the juices, but the process is aborted (and skins removed) before it would qualify as a red wine:
- Red grapes are lightly crushed and left to macerate with their red skins for a while (typically 1-3 days.)
- When the winemaker is happy with the color of the rosé, he/she removes the skin, pips and stems from the tank.
- If the winemaker wishes to add more tannin and color, some of the pink juice from the solid-mass “must” is removed, which intensifies the red wine notes and tannin.
As a result, a great Rosé has the body of a red wine. But it’s served chilled, and is extremely refreshing.
Common varietals used are Grenache, Pinot Noir, Zinfandel and Tempranillo. The most common terms used to describe the flavor profile are grapefruit, strawberry, raspberry and blackberry.
Styles of Rosé
We readily concede there are some awful rosés — most of them, to our taste, far-too-sweet, generally American Zinfandel blushes. Stay away from the ones that come in a box. While it’s a personal preference, we suggest you begin on the drier side of the house.
If you haven’t tried rosé, or haven’t had one recently, start with a bone-dry rosé from Provence. There are some fantastic dry rosés that are absolutely perfect for spring and summer dining. Traditionally dry rose’s are made from Grenache, Syrah, Sangiovese, or Pinot Noir. Traditionally sweet rose’s are usually made from White Zinfandel, White Merlot or Pink Moscato. You can’t really tell whether a rose is dry or sweet from the color — you really must know more about the varietal of the grape, and the typical regional style.
This wine’s style is quite varied, but certain regions have made their mark. From the refreshing medium-dry of the Loire Valley (France), to bone-dry, very powerful wines such as Languedoc-Roussillon from Provence (France), to sweeter blush wines such as White Zinfandel, typically from California, you’re to find a great option for a summer picnic, luncheon or dinner party.
The primary ten grapes used in rosé are:
- Provence – fruity and delicate
- Grenache – fruity
- Sangiovese – fruity strawberry
- Tempranillo – light, watermelon
- Pinot Noir – fruity and delicate
- Syrah – savory, strawberry
- Cabernet Sauvignon – savory, deep cherry
- Zinfandel – sweet
- Tavel – dry and rich
- Mourvèdre – flowery and fruity
We think rosé is best enjoyed at 45-55 °F or 7-13 °C.
Great Pairings with Rosé
Here are 25 terrific pairings to try:
- Anchovies (appetizers, canapes) — try a simple Anchovy Butter spread over crackers
- Melon and Prosciutto
- Salads, particularly Salade Nicoise
- Olive appetizers
Main Dishes, Side Dishes
- Fried fish
- Grilled fish
- Sandwiches and Wraps
- Grilled sausages
- Grilled chicken
For us, rosé makes us think of summertime. It’s best-served chilled, and is often more refreshing than a big red wine on a hot summer day. Not surprisingly, some cuisines that work best of all with rose are the warm-climate cuisines.
Warm-Climate Cuisines Rock with Rosé
Looking for inspiration? Since Rose works so well in a warm climate, try one of these warm-climate cuisines:
- Greek dishes
- Mexican food
- Thai food
- Provencal food
- Indian food
Enjoy a glass poolside or on a picnic. So come on, give rosé a chance — it’s may just be like rediscovering a summer love.
5 Foods that Pair Perfectly with the Sparkling Rosé Wine
One of the most versatile wines in this world that pairs with almost any food is the sparkling rosé wine. Any Sommelier knows it and will always recommend it as the best match for a sophisticated dish. Even though rosé sparkling wines have an intense flavor, they have also a lot of acidity. This makes them perfect for a variety of dishes, being extremely popular in a restaurant’s menu. This wine results from the combination between the red and white wines, or in case the winemaker left the red grapes with their skin for a short period. Thanks to these processes, rosé sparkling wines have a fruitier flavor in comparison to other sparkling wines. So, if you wonder which are the best foods to pair with sparkling rosé wine, keep reading this article and you will find the answer to your question.
5 Foods that Pair Perfectly with the Sparkling Rose Wine
1. Chicken Schnitzel
Rose sparkling wine works perfectly with anything fried and fat. Its acidity and bubbles will remove the fattiness and help in digestion. Therefore, a chicken breast coated in panko and fried in boiling oil will work perfectly with rose sparkling wine. This dish is not only extremely easy to make, but also awesomely delicious. You will need skinless, boneless chicken breast, eggs, all-purpose flour, panko, and canola oil. Season the chicken breast with salt and pepper and dredge it in flour, eggs, and panko. Cook it over moderate heat in the canola oil. Once ready, transfer it to a paper towel. Serve it with rose sparkling wine and you have the perfect dinner.
2. Creamy Risotto
The creamy risotto works perfectly in any combination you could think of. What is more, you don’t need too many ingredients and it is extremely easy to cook. Finely chop 2 medium shallots and cook them in 2 tablespoons of extra-virgin olive oil and 1 tablespoon of unsalted butter. Add also the garlic and cook them until the onion gets a gold color. Add 1 cup of Arborio rice and cook it for about 2 minutes until it becomes translucent. Finally, pour 3 cups of warm chicken broth and 1 cup of beer, one at a time, until it is entirely absorbed and gives the rice a creamy texture. You can also add cheese once ready and stir it until the cheese is completed melted.
Chocolate desserts work fine with any type of wine. When we think of sparkling rosé wine, one of the first desserts that come to our mind is the chocolate-covered strawberries. They will form a perfect union with the personality and fruited virtues of the rose sparkling wine. The wine’s acidity will immediately settle down the sweetness and intensity of the chocolate. Thus, if you want to surprise your better half with a delicious dessert, served together with a soft and fruity wine, then you have found the perfect combination.
Even though sparkling rosé wine is extremely versatile, not every cheese goes well with it. For example, soft goat cheese served together with crackers or bread goes perfect thanks to its acidic and tangy flavor. On the other hand, it is extremely easy to create a simple and fancy meal with a hunk of feta and a glass of sparkling rose wine. You can add some fresh herbs, sprinkle it with olive oil, and you can serve everything with homemade bread. It’s so easy to create a tasty combination of flavors with a glass of sparkling rosé wine on the table.
5. BBQ menu
As we already mentioned above, the sparkling rosé wine works incredibly well with anything fatty and fried. You can serve it with a delicious and succulent burger, on a relaxing weekend lunch. Furthermore, you can also serve it next to barbecued pork ribs or chicken. The smoky flavor that accompanies the pork ribs or chicken will be immediately substituted by the acid and fruity flavor that the sparkling rosé wine possesses. But, meat and wine cannot be left alone. Therefore, you can prepare some potato chips and a caramelized onion sauce. You can also add onion rings and a black bean and red pepper salad and you have the ideal barbeque menu for you and your family.
Difference between Champagne and sparkling wine
One of the best paper writing services mentions that even though both of them have an energizing effervescence. True Champagne comes from France, named after the region where it was first cultivated and grown. What is more, Champagne comes from special grapes, grown in a mineral-rich soil and in a mild climate. On the other hand, if you want to easily discover which wine is Champagne or sparkling, you should first check the region where it was produced.
Authentic Champagne will always be produced in the Champagne region in France. Therefore, if you have a bubbly wine on your table which comes from a different region than this one, then you are tasting sparkling wine. In addition, depending on the region it comes from, the sparkling wine comes in different varieties. For example, the Sekt is the German version of the sparkling wine, while Prosecco comes from Italy. Cava is the Spanish sparkling wine, made of Macabeu grapes. In addition, there are also sparkling wines made in many other countries including England and America.
Rose wine and food pairings
Rose wine and food pairings are essential for the hot summer months.
Plus, rose wine is coming back in style with a vengeance. And why shouldn’t it?
Roses are irresistibly fun, drinkable wines that are versatile enough to go from a light outdoor lunch to a knock out dinner combo.
Their vibrant colors may suggest more amateurish wines, but drinking is believing.
Many roses, like Hopewell Valley Vineyards’ Stony Brook Blush (pic below), possess excellent flavor profiles and are drier and crisper than one might expect – which allows for a full display of flavors and aromas without the mouthfeel being dragged down in a seriously heavy-bodied wine, or a perceptible sugar content that blankets out other elements in the glass.
That being said, good roses do boast some structure. And given the type of grape used and maceration period, some exposure to the grape skins will deliver a slight tannic yield, deeper hue, and a perceptible body as well.
But what makes rose wine a summertime staple is that it’s irresistibly and dependably refreshing. They lift you up and lighten your days during those otherwise sweltering summer months..
But being a bit of a middle man, not a white wine – but certainly not a red wine either – it’s harder pairing rose wine with food than it is with the other two wine types.
But after a bit of head scratching it’s easier to come up with great rose food pairings than one thinks. Here are some guidelines to get you started:
Rose wine and food pairings: tips
- do not pair rose wine with foods that will drown out its delicate flavor. So stay clear of: tomato sauces, red meat dishes, butter, heavy creams, eggs, and overpowering aromatic spices.
- light pasta dishes – like linguine with olive oil, garlic, and mussels – make a wonderful choice for roses.
- even stuffed pastas – like a vegetable-stuffed cannelloni, or a ricotta stuffed ravioli, will work. The trick is that if cheese is used, is should be extremely light, mild and neutral in flavor, almost whipped in texture, or otherwise an easily paired, not-pungent cheese.
- roses can work well with many seafood dishes that focus on the minimal preparation to let the seafood flavors shine – lobster tail, lightly grilled crab cakes, and shrimp cocktails are all excellent proteins that complement a well structured rose.
- summer salads of course are also an excellent option – just steer clear of bitter greens like kale and dandelion greens that will quickly smoother your rose glass with all the wrong flavors, and instead think of water-filled vegetables and fruit like iceberg lettuce, chard, bok choy, clementines, pomegranate kernels, watermelon slices, apple slices, and strawberries.
- A light goats cheese, even perhaps a mild blue cheese, can be the perfect addition to these types of summer salads with your rose wine.
Wondering how rose wines are made? .
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