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Rosé may not be everyone’s cup of tea, but there’s no getting around how popular pink wines have become in recent years.
And for good reason.
Aside from being a terrific poolside sipper, a well-crafted rosé is often a great choice at the dining table. With more weight, body and fruit than your typical white wine, and lighter and daintier than a red, rosé hits that sweet spot in the middle.
Rosé goes well with many dishes, from crisp salads and seafood ceviches, to pasta, grilled fish and barbecued meats. Just keep your rosé away from salads made with bitter greens, and dishes with heavy, rich sauces (i.e., garlic Parmesan cream sauce), both of which will suffocate the wine’s delicate flavors.
Many people pop open rosé during the summer, but there’s no reason to forgo it during the cooler months—it goes especially well at the Thanksgiving table. Turkey, stuffing and sweet potatoes are all excellent matches with rosé.
Three Tips to Consider When Opening a Bottle of Rosé.
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Drink well-chilled. Rosé can taste dull and flat if not chilled properly. Yet, if too cold you’ll miss the wine’s subtle aromas. Taking it out of the fridge or off ice about ten minutes prior to serving will do the trick, bringing the wine to the perfect temperature for tasting.
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Drink young. Most rosé is meant to be consumed within a year of harvest, when the flavors are fresh and vibrant. That’s not to say a year or two later the wine will have gone bad (some, more structured rosés can age well for 5 years or longer), but to drink most rosé at its prime, buy a current vintage.
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Consider the color. You can’t tell a wine’s flavor by its color. Light color doesn’t necessarily equal light flavor. Some of my favorite Pinot Noir red wines, for example, are delicately hued yet offer a great punch of flavor. Same goes for rosé, although I will say that darker-colored rosés tend to offer more fruity roundness and body (more texture), but not necessarily more intense flavor.
