The versatility when it comes to finding a table companion is one of the main characteristics of rosé wine. Due to the mildness that usually characterises it (which varies depending on the option chosen), rosé wine usually pairs with a wide menu of dishes, ranging from the lightest, such as salads or grilled fish, to other fattier options, like meats.
Here, the experts from PAFWine.com suggest 5 great dishes with which to pair rosé wine.
Freshness is the main characteristic of the salad. Based on this, you will find the balance when combining it with a dry rosé wine, with greater acidity and less fruit load.
If you go for this option, remember to limit the use of lemon-based dressings or wine vinegar, since they can be bitter. Go for sauces such as cocktail, yoghurt or Caesar, olive oil or balsamic vinegar.
Pasta makes a great dish, and the choice of wine in this case always depends on the sauce, but the truth is that a rosé goes well with any pasta dish. When selecting which rosé, remember that there must be a harmony between the recipe and the drink.
For example, seafood sauces tend to pair better with a drier and lighter option, such as salad, as do spicy preparations. If the sauce has sweeter nuances (because it contains caramelized onion or is made with a sweet tomato base, for example), you can afford a more fruity rosé option.
Fish and shellfish
The young rosé made from tempranillo grapes is a great companion to seafood and white fish such as cod, sea bream, monkfish or turbot. However, the list does not stop there. The blue ones such as tuna, mackerel, mullet, trout or herring are also a good option, and allow pink rosé to be less light, to have more body.
Within this group, sushi is also a successful choice to pair with this type of wine. If it is cold pieces, you will obtain a freshness effect similar to that of salads. With hot pieces, the key is to enjoy the contrast that is generated.
When it’s time for dessert, rosé is always a hit. There are people who prefer more acidic drinks to increase the contrast with the sweetness of the food, and others who seek more harmonious alternatives, with more fruity, denser and more full-bodied rosés, with hints of red fruits and flowers.
Cheeses and meats
If you want to be safe when it comes to accompanying cheeses and meats, choose a full-bodied red wine and you will be alright. However, softer cheeses such as brie or camembert, for example, are great companions to rosé. Pork, chicken, and smoked meats also pair very well with this variety.
For example, try combining some barbecued or roasted ribs with a fruity rosé made with tempranillo grapes. You will be surprised, especially if the recipe incorporates some sweetness, such as a honey-based or barbecue sauce.
Rosé can be a flexible and surprising companion to many delicious dishes – choose well – and enjoy!