A good rosé wine is evocative of beautiful days dining outdoors, although it’s increasingly being enjoyed year-round. And if you love this pink treat, you are in good company, as French rosé wine purchases in the U.S. were up by over 77 percent in 2016.
While rosé is refreshing on its own, you can elevate your experience by picking a great, affordable bottle and refreshing food pairings to match. Start by selecting a delicious high-quality wine that is food-friendly-such as the one from Maison Louis Jadot, the best-selling French wine in America. The winery just launched a rosé nationwide in the U.S.: the Jadot Rosé 2016.
With its uniquely aromatic complexity and vibrant red fruit, notes of wild strawberry, and fresh crisp acidity, the wine is a nice accompaniment to these food pairing ideas from sommelier Chantelle Pabros, based in the New York City area, who is also sharing tasting notes for each selection.
Prosciutto di Parma and charcuterie: “The glossy, buttery texture of the prosciutto couldn’t be a better match for rosé in terms of texture, and the cured meats bring out the red fruits – wild strawberries and golden raspberries.”
Mussels, white wine, parsley, garlic and a baguette: “The minerality of the rosé shines with the mouthwatering broth and steamed mussels. The acidity also comes into play perfectly.”
A simple mixed salad, including thinly sliced shallots and a vinaigrette of Dijon mustard, lemon juice, aged balsamic vinegar, extra virgin olive oil, Maldon salt and pepper: “The pop of the vinaigrette is what makes this pairing work. When the shallots have a chance to marinate in the dressing it gives incredible flavor to the salad. The rosé won’t be overpowered by the vinaigrette either. It balances well.”
Pan roasted cod: “I found a beautiful piece of cod at the market, which I pan roasted with lemon zest, thyme, butter, fleur de sel, pepper. Flaky and perfectly cooked, this was the best pairing by far. The rosé took on a juicy, crisp dimension, almost like biting into a luscious plum.”
Pabros added that rosé can also be served with a fuller-flavored fish with a richer sauce, such as mushroom and herbs; the wine would still stand up to it. She also noted that you can serve rosé with quail, soy flavors or even spices, if properly balanced.
– StatePoint