Last Tips For Choosing A Good Wine
Avoid wines that are too sweet for your lunch / dinner. The sweet goes with the sweet, it follows the principle of concordance.
Always consider the freshness of the wine. Pairing very fresh rosés with dishes that have a good acid tendency is not a good choice because salivation would be excessive.
Avoid combining dry and still rosés with sweet dishes because the wines would be more bitter and acidic.
Avoid pairing rosé with spicy dishes. In reality, spicy is a great dilemma for sommeliers, it is really difficult if not impossible to combine. The pseudocaloric sensation of alcohol will be reinforced by the spicy sensation of the dish.
Avoid bitter dishes because the wine would be more astringent.
Three Summer Salads To Pair With French Ros Wine
There is no better way to rosé all day than with a gorgeous salad and a bottle of chilled pink perfection. Add a few of your closest wine bestiesand youve got a recipe for an ah-mazing afternoon. Our Director of Sommology, Missa Capozzo, has three summer salad recipes that are made to pair with our newest French rosé, 2017 Three Hearts, Rosé Pays dOc IGP, France. With a lip-smacking rosé on hand and these simple recipes, your summer soiree is set! Our DOS is also serving up a few rosé flavor facts about Three Hearts .
Traditional French rosé is a happy balance between refreshing crispness and luscious red berry flavors, without the distraction of too much sweetness. Our Three Hearts Rosé offers a welcome complex fruit extraction of plum, strawberry, and watermelon rind with vinous tobacco, smoke, black pepper and graphite hints over wet stone minerality. Three Hearts is fresh with a lively acidity and a medium body. What does all this mean? That this rosé is extremely food-friendly, especially with traditional summer fare, like a sumptuous salad.
Spinach, Strawberry, and Feta Salad
Enjoy the exciting combination of sweet and salty with this salad that combines;ripe strawberry with;salty feta, which will bring forward the red fruit flavors of Three Hearts Rosé, as well as soften the acidity to create the perfect refreshing flavor and texture combination.
Features: Strawberries, Spinach, Feta, Sliced or Candied Almonds, Balsamic Vinaigrette.
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.
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The Best Things To Eat With A Glass Of Ros
If its summer, it must be rosé season. The blush-colored wine has risen in popularity dramatically in the past couple years, and there are quality vintages widely available in bottles, cans, and even boxes. But what do you pair with the pink drink? Rosé is actually pretty versatile; it goes well with Mediterranean dishes, anything grilled, and a wide variety of desserts. Here are 17 of our favorite things to pair with a chilled glass of rosé.
How To Pair A Ros & White Wine Charcuterie Board
After living in Paris and doing as the Parisians do, the charcuterie board became a staple in my repertoire. It is the perfect pre-dinner snack or it can be a whole meal in itself depending on your appetite!
The spring and summer seasons are upon us, so its time to enjoy rosé and white wine nights with the perfect seasonal snack pairings. I love hosting happy hours or wine nights with a carefully crafted charcuterie board that pairs well with the undertones of the wine. White and Rosé have similar undertones, which pair well with warm-weather flavors.
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Goat Cheese Or Feta Salad And Provence Ros
Usually a Grenache or Mourvèdre blend, rosés from the famous Provence region are typically light and bright with citrus and tart fruit flavours. Following the key wine and food pairing house rule of matching light styles with light dishes, Provence rosés are ideal with mild fresh cheese and crunchy green salads.
Being a more acidic style of rosé, these French wines complement the acidity found in tomatoes very well, and are also vibrant enough to cut through the fat of the creamy feta or goat cheese. For the same reason, they also work wonderfully well with creamy avocado.
How To Craft Your Charcuterie Board
Creating a perfect charcuterie board is really up to your personal tastes, but there are a few main items which should always be present on your board:
- Board: wood, marble, stone or agate, whatever your preference! Just make sure it is food-safe.
- Protein: sliced deli meats like prosciutto, hard salami, paté or nuts
- Cheese: buy these from your cheese counter, you will want to go for a mixture of hard and soft cheeses with both light and strong flavors. I love mixing cheeses from cows milk, goat cheese or sheep cheese. If dairy is not in your diet, opt for a vegan cheese spread.
- Fruit: these should compliment the wine you are drinking and should include a variety of sweet flavors like berries, melons, peaches or tomatoes. Also include some dried fruits like apricots or figs to add some texture.
- Condiments: these are key to a flavorful bite! Use a mixture of sweet and savory spreads like fruit preserves, raw honey, whole-grain mustard, balsamic glaze or bruschetta. Add some tanginess with options like caper berries, artichoke hearts or pickles
- Crunch: this can be fresh or toasted bread, crackers or plant-based crisps.
Now that you know the basics, lets get to the perfect pairings for Rosé and White Wine Charcuterie Boards!
THE ROSÉ BOARD
Rosé wine is crisp and fresh with herbal and fruity undertones like berries, watermelon, and citrus. Pair your favorite rosé with flavors that blend well with the undertones like:
THE WHITE BOARD
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General Advice On Pairing
Fiona Becketts advice was that, as a very general rule, lighter styles of rosé will tend to pair better with more delicate food, such fresh salads or charcuterie.
Chef Michel Roux Jr told in 2016 that he enjoyed a Sancerre rosé made from Pinot Noir with his summer tartelettes, including Feta, spinach, cherry tomatoes and mint with a quinoa crust. The balance of floral aromas, freshness and acidity worked well alongside the dish, he said.
However, fuller-bodied rosé wines, perhaps with riper fruit and more structure, are more likely to stand up to barbecued meats or foods with a bit of spice, said Beckett, who is the author of;matchingfoodandwine.com.
Rosés from the New World tend to be riper and sweeter than their European counterparts; and this is not necessarily an off-putting quality when they are paired with spicy food, she said.
Some rosé wines can bring a bit of spice to the fore, too; this may depend upon the grape variety used or the amount of time spent in oak.
Loire wine expert Jim Budd noted the spicy texture of this Domaine de Reuilly vin gris a form of very pale rosé made from Pinot Gris, for instance, while Pedro Ballesteros Torres found a peppery expression on this Marques de Murrieta Primer rosé.
Rosés with greater complexity can also pair well with meatier dishes at the dinner table.
As previously suggested by contributor Michael Edwards, how about duck or venison served pink with a vintage rosé Champagne?
How To Pair Food With A Dry Ros Wine
What isnt a great pairing with Dry Rosé?! Rosé is such a broad category of wine with light, subtle options from Southern France, Italy, and Spain to bolder options like those from California, Central France, or South America .
Pairings really depend on which grape the rosé is comprised of. In general, rosé can be thought of as an in between option, as it is in between a red and a white wine in style. It often has the red fruit aromas of a red wine, with the lighter body and crisp acidity of a white wine.
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A Perfect Match Recipe: Tuna Aguachile With Lime Cilantro And Mint
If youve never prepared raw fish at home, this recipe for aguachile from chef Roy Ellamar of Harvest in Las Vegas’ Bellagio resort is a great, low-key introduction. A type of ceviche that hails from Mexico’s Sinaloa state, classic aguachile features raw shrimp dressed or submerged in the herb-seasoned, lime juicebased chile water for which the dish is named. Ellamar’s version stars raw, sashimi-grade, sustainably caught tuna for a richer flavor and is topped with a confetti-like blitz of purple onion, red pepper, yellow heirloom tomato and green herbsa festive nod to summer.
Jason Smith, who as executive director of wine for MGM Resorts oversees Harvests Wine Spectator Best of Award of Excellencewinning list, says not to let the dishs chile element fool you: The cucumbers really cool the jalapeños down. He recommends the dish with a dry rosé from southeastern France. The weight of the fruit-driven blend of Grenache, Cinsault and Syrah matches the depth of the tuna, and the floral, minerally hints in the glass set off the dishs range of fresh herbs and sparkle of fleur de sel.
French Ros Wine Characteristics And Suggestions
Having tasted French rosé wines from several regions of the world, what makes a good wine from the South of France is its drinkability. Wines are generally light, crisp, citrussy, and a good bottle should not have the acidity and bitterness found in some not-so-good rosés. If you happen to come across one of these bottles youll notice that the associated bitterness can be a turnoff, and thats mostly the case for cheap bottles. All rosé wines from the south of France can be excellent, not only the most famous one: the Bandol, from the town of Bandol on the Riviera, near the Mediterranean sea. You can even find very good rosé wines from the southwest of France, outside Provence. Thats actually one of our picks! Its no surprise that after France, the next countries to export rosé wine are Spain and Italy.
- 2015 cote des roses, Gérard Bertand: blend of grenache, cinsaut, and syrah
- 2015 Hecht and Bannier Côtes de Provence: blend of Grenache, Cinsault, Syrah, Rolle
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The Best Food Pairings For Ros
None of you, Im 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. Heres 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 ChiarettoThe nearest equivalent to this style of rosé is crisp dry white wines such as Pinot Grigio and theyll 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 dAnjou and Mateus RoséPartly 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
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Creative Rose Wine Pairings That Transform The Vibrant Wine
As the blushing pink hue sparkles on the table, these creative rose wine pairings transform the rose all day vibe into a food nirvana. While many wine drinkers appreciate the versatility that rose wine offers, the reality is that this type of wine is often more approachable. Instead of the bold tannins of a Cabernet Sauvignon or the crisp, acidic notes from a pinot grigio, the rose invites a wine drinker to sip, linger and enjoy the moment.
Recently, Cavit Wines shared a few ideas about creative pairings for its rose wine. From a grilled seafood dish to a sushi, the food pairings are many. Even Friday night pizza has a little more panache with a glass of rose.
While many people happily pack a bottle in a cooler for a summer dinner or gathering, that bottle can be more than just another pour in the wine glass. Is it time to think outside of the bottle?
Rose wine lends itself to wine cocktails. From a simple spritz to a frose, the cocktail options are many. One idea to enhance the flavor is to freeze a piece of fruit in the ice cube. And, even add a touch of the rose into the ice cube for enhanced flavor. And, always remember a touch of lemon in a rose cocktail. The little bit of brightness heightens the sip.
Beyond the glass, rose can enhance a variety of recipes. Since wine and pasta are always good companions, why not use the rose in a pasta sauce. The slight fruity flavors can bring a touch of lightness to a hearty pasta dish.
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Light Dry Ros 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.
Smoky Street Corn Salad
This salad is a play on the flavors of elote, the popular Mexican-style corn on the cob. Chilled rosé perfectly balances out the smoky richness.
- 3 cups fresh corn kernels
- 2 jalapenos, seeded and diced
- 2 tablespoons mayonnaise
- 2 ounces queso cotilla or queso fresco
- Tajin chili seasoning, or chili powder
Cook bacon in a medium skillet until crisp, then drain on paper towels. Pour off all but about a tablespoon of bacon fat then set the pan over medium-high heat. Add corn, turning to coat. Cook, stirring occasionally until corn is cooked through and slightly charred; remove from heat. Chop bacon, add to corn along with jalapeños, mayonnaise, lime zest, cheese, and lime juice . Place in serving dishes, season with Tajin.
Serving tip: Little ¼ cup servings are ideal small decorative dishes work well, or eliminate dishes all together and serve this salad in chilled lettuce cups. The inner leaves of bibb/butter lettuce work best!
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Rico Rosado: Spanish Ros
Spanish Rosado is typically made using local grape varieties like Garnacha, Monastrell, Tempranillo. The flavor profile is significantly riper compared to the other styles of Rosé from around the world due to the warmer climate–juicy cherry and strawberry flavors–perfect for those looking for a vibrant wine. Pair Spanish Rosado with your favorite tapas recipes, barbecue classics, or a good cheeseboard. The nuttiness of Manchego balances the wine nicely.;
How Is Ros 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 before it would qualify as a red wine:
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.
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