What foods pair well with Rosé Wine?

I'm sure none of you have missed how many different bottles of rosé are currently available on the average store aisle. Rosés are no longer only a summer wine; there are now rosés for practically every type of meal and event, as well as rosé combinations to match.

While some rosé tastes are fairly different, others need me to consider the closest comparable in terms of white or red wine for a combination. Here is a list of the matches that I believe work well.

1) Light dry rosés,

such as most Provençal rosés, Burgundy and Loire Pinot Noir-based rosés, and Italian Bardolino Chiaretto

Crisp dry white wines, such as Pinot Grigio, are the closest comparable to this sort of rosé, and they pair well with comparable foods: mostly light salads, light pasta and rice dishes, particularly with seafood, raw and gently cooked shellfish, grilled fish, and goats' cheeses. Perfect for sipping in the heat.

2) Light off-dry rosés,

such as Rosé d'Anjou and Mateus Rosé from the Loire, and classic Portuguese rosés with a hint of sweetness, such as Rosé d'Anjou and Mateus Rosé.

It's partly a matter of personal preference. If you prefer this technique to the one described above, you can pair it with similar items, however it will probably go better with salads than raw fish. It works well with gently spiced curries and rice dishes.

3) Medium dry rosés,

such as white Zinfandel and sparkling Zinfandel

The category that was previously known as blush. Again, if this is your style, you'll want to pair it with all of the dishes stated in 1) above. Those who enjoy this style of rosé, on the other hand, may find it handy with spicy foods and as a dessert wine (it pairs well with unsweetened strawberries and not overly sweet strawberry tarts).

4) Medium-bodied dry rosés,

such as those from Southern France (Rhône and Languedoc) and Spain (Rioja and Navarra).

A highly adaptable style that can withstand strong flavors like anchovies, olives, garlic, saffron, and pimenton. As a result, they would pair well with tapenade or a salade Niçoise, paella, or grilled chicken, fish, or lamb with herbs. If you don't prefer your rosés as intense and sugary as 6) below, this is a nice wine for grilling. Also goes well with rustic pâtés and terrines, as well as other

. Ham and sheep's cheese are two of my favorite things.

5) Elegant, fruity rosés,

such as Merlot-based Bordeaux rosé and more expensive Provençal rosés like Bandol and Palette

Classy, mature rosés that I like to compare to Pinot Noir. They pair well with lobster, grilled salmon, tuna, or duck, as well as beautifully prepared rare lamb. It's also good with white-rinded cheeses like Camembert and Brie if you don't allow them grow too ripe and runny.

6) Full-bodied fruity rosés

from Chile, California, and Australia, such as Syrah and Cabernet rosé.

Big, powerful, and overflowing with fruit, this wine is more like a full-bodied red than a rosé. They're often pretty strong in alcohol, but it doesn't show because they're not tannic and served cold, making them excellent for a barbecue and drinking with spicy foods like curries. It's also delicious with ripe peaches. This is the modern rosé for modern food.

7) Sparkling rosé,

such as Cava and sparkling rosé from Australia and New Zealand

Covers a variety of types ranging from dry to moderately dry. Lighter, drier varieties are suitable for parties (Cava rosado pairs well with tapas), while sweeter varieties can be served at a tea party alongside cakes, muffins, and fruit tarts.

8) Rosé Champagne

Once again, there is a difference in style between lighter and fuller-bodied versions. Lighter kinds are appropriate for canapés and the meals indicated in 1) above, while more substantial vintage rosé Champagne can stand up to grilled lobster, grilled and roast rare lamb, or game such as pigeon, pheasant, or grouse.