Today’s rosés are probably the most versatile wines to accompany both savoury and sweet dishes. Dry and refined, delicate yet expressive and refreshing, with strong acidity, fruity character and well-bodied; these wines have everything required to pair each course of a meal.
However, thanks to their characteristics, certain dishes go especially well with the rosé´s freshness and vibrant spirit. Below are our chosen recipes to pair with gastronomic and elegant rosé wines, such as Luigi Bosca Rosé.
Salmon nigiri and sashimi: thanks to the salmon’s prominence, strong flavour and distinctive texture, these sushi platters are perfect to enjoy with a vibrant, refreshing wine of good acidity, such as a modern rosé.
Patagonian trout: as with any other type of greasy foods, rosé wines also go really well with oily fish, including grilled Patagonian trout, with a hint of rosemary and lemon. The marked and acid flavours of this dish are an excellent accompaniment to today’s rosé wines.
Fried squid and cuttlefish: because of their intense flavour, the fatty sensation they leave in the mouth and their crunchy texture on the outside, which is soft on the inside, fried seafood also goes well with lively, refreshing rosés with tension on the palate.
Country chicken in herbs: among poultry dishes, roasted country chicken with herbs is a great partner for rosé wines. Its intense taste and firm meat require a light yet full-bodied wine; a Pinot Noir rosé is way better choice than a young red.
Prosciutto bruschettas: rosé wines and savoury foods are best friends. Thus, the combination between the bruschettas’ crunchiness, the marked flavour of prosciutto and the expressiveness of rosé wines results in an incredible pairing.
Margherita pizza: wine and pizza have historically been great allies. The Neapolitan-Margherita style, made with tomato, mozzarella and fresh basil, is perfect to pair with a dry, elegant, fresh and expressive rosé.
Rosé wines and savoury foods are best friends. Thus, the combination between the bruschettas’ crunchiness, the marked flavour of prosciutto and the expressiveness of rosé wines results in an incredible pairing.
Garlic prawns: given its oiliness and well-defined flavour, prawn, garlic, olive oil and chopped parsley make up one of the most delicious combinations to accompany the freshness and fruity stamp of rosé wines.
Pad Thai: just like in other typical dishes of strong and marked taste, characteristic of the Thai cuisine, rosé wines are the ideal companion for chicken or prawn Pad Thai. The spicy flavour of this recipe, the hot touch of red pepper and the lime aroma demand a fresh wine of strong acidity, such as a dry and elegant rosé.
Red berry cheesecake: given its versatility, rosé wines can be served in every course of a meal, from the starter to dessert. As for the table talk, red berry cheesecakes go really well with a delicate, straightforward and fruit at core rosé.
Apple crumble: another fruit dessert that may be a good pairing to rosé wines is the crumble pie, which features the perfect balance between the sweetness, crunchiness and acidity of green apples. If served with a scoop of ice cream, the best would be to opt for a not too sweet creamy flavour.