Fresh, with notes of fruit and flowers and varied colours, rosé wine leaves a good mouthfeel, if we know to pair it correctly. Although it’s not always easy, being between the whites and reds, it goes well with meats and fish, since it has the advantage of being suitable for a variety of foods. Learn more about the pairings for rosé wines.
Dry rosé. For this type of rosé wine, such as those found in French regions of Touraine and Provence, in addition to the tasty Bordeaux, it is best to choose them for starters and single dishes. From a refreshing salad, to pasta or pizza, or with assorted cheeses.
Miraval Rosé 2014
Stronger wines. There are rosé wines with different shades and flavours. It’s the magic of wine making, which offers disparity of flavours for a better combination. In the case of the strongest rosé wines, with shades of ruby and strong aromas, such as the Spanish Tempranillo or Garnacha, they are usually reserved for some kinds of fish and seafood.
From the Italian Tuscany. In Tuscany they produce long tradition rosé wines. They go perfect with a nice plate of pasta, but also with meats and a variety of starters. Goat cheese, vegetables, rice and fresh fish go well with such wines.
Tenuta Il Poggione Lo Sbrancato Rosato 2013
Sparkling rosé wines. These wines are served with fish, either baked, grilled or barbecued, in addition to fine and delicate seafood. They are also recommended for stronger cheeses and fruits such as strawberries and apples. It offers several options.
Freixenet Elyssia Rosado
Rosé wines and rice. The wine that goes better with rice is rosé. Whether for its fresh taste or its citrus notes, they contrast nicely with the taste of rice, that we can eat with tomato sauce, in meat or seafood paella and with sushi.
La Rosa de Raventós i Blanc 2014