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Four Great Rose Pairings You Need To Try Now!



Rosé is the hottest and fastest growing category in the wine world today, and it has been for nearly a decade running.  What was once considered simply a poolside guzzler, or something enjoyed only during summer months on the beach has evolved into a wide-ranging category for serious wine lovers and novices alike.  Yet still, many people don't think about Rosé when it comes to cuisine - which HAS to change.  Below are four outstanding food pairings sure to change the way you think about food and rosé, and elevate and expand your palate.

 

1). Grilled shellfish and Provençal Rosé.  Think about it: you're on the Mediterranean and you see boats pulling in with nets filled to the brim with fresh langoustine and shrimp.  All you need to do is pop your chilled bottle, fire up the grill - a little sea salt and lemon juice to accentuate the flavors and you're off and running.  A perfect combination and one to set your tastebuds ablaze.

 

2). Sparkling Rosé and Spicy Food.  Yeah, and do you know why?  Because the bubbles cleanse the palate and can soften the blow of even the tangiest of spices.  And the red fruit component (not to be confused with sweetness! We're talking dry sparklers here) is a natural counterpart to the salinity that usually accompanies hot stuff.  So the next time you're looking for a match for your Szechuan Chicken, drop the beer and grab a bottle of pink bubbles.  

 

3). Roasted Beet Salad with back vintage Bandol.  Does Rosé age well, you ask?  Hell yeah it does...well, some of it at least.  Rose from Bandol and certain regions in Spain are actually produced with aging them in mind.  They tend to ferment in oak, which adds life and complexity to wines.  So if you can find something with a few years on it, serve it alongside a roasted beet salad with a simple balsamic vinaigrette and enjoy the dance party that is sure to ensue. 

 

4). Filet and Rosé?  No, it doesn't have to be filet mignon.  But it can't be a super marbled piece of beef, it has to be lean.  Reason being is that there isn't enough tannin structure in Rosé to cut through the fat of a ribeye or NY strip (that's why California Cab and those cuts pair so well).  So you need lean meat and a hearty Rosé for that perfect pairing.  Grill a flank steak, smother it with a compound herb butter and serve it alongside a Garnacha Rosé - boom!  

 

So the next time you're looking for that perfect wine to pair with your meal, don't overlook the delicious rosés available.  They can be the perfect accent to your next feast!