Food Pairing Suggestions For Rosé Wine

Summer is the ideal time to enjoy the light fruity flavours of rosé wine. This pleasant pink beverage is often sipped as an aperitif or to accompany a lazy Sunday afternoon on the patio, but good quality rosé is also a worthy dinner table companion. There is now more choice of rosé than ever, so it is very easy to find the perfect food pairing.

If you are looking for a change from your regular red or white wine but are unsure which food might go well with rosé, here are a few suggestions.

Different styles of rosé

A great place to start is to consider the grape variety, strength and acidity level of the wine. It is sometimes assumed that the distinctive blush and semi-transparent hue of the wine is the result of a blend of red and white wine, or a particular variety of grape. In fact, rosé is made from red grapes that have the skins removed early in the fermentation process.

The length of exposure the juice has to the grape skins affects the overall flavour and intensity of the wine, with a longer resting period resulting in a darker tone and richer flavour. The variety of grape makes a difference to the taste and body of the wine as well, as can the temperature it’s fermented at. 

Lighter styles

Lighter styles of rosé are typically associated with the wine producing regions of southern France, Spain and Italy. For example, a classic Provence blush wine has a dry and light bodied texture with a subtle fruit and herb flavour. This makes it ideal to pair with fresh crisp salads, white meats, and seafood.

Cinsault blush wines are another staple of the celebrated southern France wine regions, particularly the Languedoc and Rhône Valley. However you may also find very decent Cinsault wines from more southerly regions of the world, including South Africa, Chile, and Australia. It has a sweet but clean flavour and will go particularly well with fish dishes.

Fuller bodied styles

If you prefer a wine with a sweeter and richer flavour, then look for varieties from America, New Zealand, or Australia. These warm and sunnier regions tend to produce riper fruit that is less acidic, hence the resulting wine is typically sweet and full-bodied rather than dry and crisp. 

A classic sweet rosé is white Zinfandel, which is a staple of the Californian wine producing regions. The flavour will typically have notes of strawberry, melon, and lemon, with spicy overtones such as nutmeg and clove. 

The sweet flavours of a good Zinfandel make it an excellent pairing with spicy food such as BBQ ribs and meat and fish marinated in teriyaki sauce. It also goes well with many tapas dishes.

Pink fizz

Finally, pink champagnes and prosecco are perfect for social gatherings where guests may eat light snack foods or browse from a grazing table with a range of cheeses, breads, or seafood.