The best food pairings to enjoy with rosé wine
In addition to being ultra-tasty and rather popular at the moment, rosé is brilliantly versatile if you’re looking for something delicious to drink with your meal. It goes beautifully with a plethora of cooking styles and cuisines. Although rosé may inspire thoughts of summertime picnics and days at the beach, it is lovely year round, from December to June, mid-October to March. The bottom line is there are no rules as to when and how you can enjoy a nice refreshing glass of rosé.
The lighter a rosé, the lighter the dish you can serve it with. Seafood and shellfish are utterly delectable with light rosés like the type you’ll find scattered throughout Provence in the south of France. A delicate rosé of Pinot Noir will be an equally pleasant pairing, the likes of which are also good with salads, cheeses, and quiche. A dry, sparkling rosé is also excellent with this dishes if you find yourself craving a touch of fizz.
For a more medium bodied rosé, you can move up the scale in terms of the richness of your meal. Rosé of Sangiovese or Tempranillo, for example, are particularly versatile. Drink these with gamey meats like lamb or venison, roast chicken, grilled vegetables, or a tofu stir-fry. If you’re picnicking or sharing some starters while dining out, this category is divine with charcuterie. This style of pick wine is where you can get endlessly creative.
If you want to meet in the middle with a fruit forward rosé that possesses elegance, balanced alcohol, and acid, look for higher-end Provence examples. Enjoy these with sumptuous dishes like lobster or crab, meatier fishes like salmon and tuna or game birds like pheasant. Grilled sausages are a real treat too.
For full blown fruity rosés like those made from Cabernet Sauvignon, Syrah, or Grenache-Syrah-Mourvedre blends, feel free to reach for a plate of something robust and hearty. Thanks to their bold, fruity profiles, these rosés are just the ticket for that savoury smoky flavour you’ll find in barbecues and hamburgers. And trust us when we say they’re excellent with Indian or Thai curries too – provided the alcohol levels in your wine aren’t too high. Try Mexican carnitas or tortas with full-bodied rosés and see what the fuss is all about.
Rosés also come in off-dry versions (think White Zinfandel) and these are perfect for spiced dishes such as curries, chillis, or spicy pasta (such as an arrabiata). On the opposite end of the spectrum, these slightly sweet rosés are superb with light fruit-based desserts. Anything with red berries is a real winner.
For all the recent buzz about pink wine, we have to say that the rosé trend is worth jumping on. Ultra-versatile with food and available in some many styles, you can bet there’s a rosé out there for just about everyone. So why not discover what millions already know?
It’s always the right time for rosé.