If you’ve indulged in your fair share of wine selections over the years, you’ll know it isn’t all about pairing them up with cold cuts and a cheese plate. In fact, some wines don’t pair too well with cheese at all. Excellent food and wine pairings are about balancing out strong features. If you’re enjoying a spicy dish, for example, you’re going to want to cleanse your palette with wine that is subtle and refreshing. For big fans of rosé wine, here are a few food pairings that could be your match made in heaven.
The ins and outs of Rosé Wine?
An on-trend and popular wine, rosé is often depicted as an aperitif or barbecue wine. A versatile food pair, rosé is dry, full, and floral, and can match well with spicy cuisine, seafood, and fruits.
Italian cuisine is rich in produce both from the Mediterranean Sea and its magnificent countryside, showcasing fresh, fragrant herbs and flavours. If you’re going for an elegant appetizer, then pair your Insalata Caprese or Bruschetta, topped with prosciutto, ricotta and arugula, with a classic rosé.
Richer stews and soups, such as mussels (Impepata di cozze) or fish stew (e.g. Caciucco), should be paired with a Lacryma Christi Rosè, which has a fuller taste. A single sip can enhance the flavours of baby octopus, prawns, mussels, anchovy, and saffron.
Briny seafood such as shellfish and crustaceans harmonise well with the in-between taste of a glass of rosé. Rife with gentle berry, melon, and floral aromas, rosé can broaden the salty taste of seafood dishes. Soft and oily in texture, rosé can bring out the best in uniquely textured soft-shell crabs and prawn.
Not normally paired with rosé, you might often see Mexican, Thai, and Greek cuisines matched up with other wines. These warm-climate cuisines, however, are abundant in fruit, spice, herbs, and seafood, making rosé the perfect textural and aromatic partner. Have a glass with some Thai green curry, habanero, lime, and shrimp tacos, or stuffed capsicum gemista—you might surprise your palette.
Because white wines already demonstrate crisp and sweet fruit flavours, pairing them with other fruits might be overwhelming. Instead, pair watermelon slices with the more subtle berry flavours of a rosé. Its soft texture and subdued taste won’t clash with a fruit platter and is perfect on a hot, sunny day.
Every now and then, it can be incredibly rewarding to be adventurous with your food and wine pairings. Knowing what they work best with, however, can be even more gratifying. When experimenting with new cuisines, remember that the wine you choose can be a game-changer!