Roses With Grub
Rosé wines make sumptuously floral companions to a wide platter of cuisines – a fact that is not talked up nearly as much as it is for whites and reds. This most cherished of aperitif pours is produced in a number of styles swinging from the light and subtly tinged to crisp and wholesome, salmon pink peaking with floral notes. While rosé wines are adored for being accessible, easy drinking aperitifs, its isn’t as widely known just how well the pink wine lends itself to grand gourmet experiences. Rosé wines pair splendidly with a variety of dishes, depending on the given wine’s style.
Light & Crisp
Light weight and easy drinking rosé wines styles from the South of France and India go nicely with salad, sea foods and cold cut platters while wines of more intense colour and structure can match up to barbecued poultry. This much loved style sports ripe up front fruit, experts have noted, work especially well with spicy Indian dishes.
Salad
Seafood
Medium Bodied
The New World teems with great examples of medium bodied rosé wines especially from Australia, South Africa and India that use the likes of Syrah and Grenache, allowing the juice to extract more colour and fruit character from the grape’s skin during fermentation. The resulting wine has fresh flavours and good body that match with a bunch of Asian dishes like Thai Curry, Chicken Satay and pork ribs.
Thai Curry
Chicken
Broth
Full Bodied
Not very common and yet still a rising niche, full bodied roses from the New World are making their mark in the culinary universe. These rosé wines are often described by critics as being just a notch below a light bodied red, say a Pinot Noir. The colour is deeper, there’s intense fruit and just a hint of tannins but there’s good acidity there as a hallmark of rosé. Interestingly, the dry full bodied rosé pairs remarkably well with a platter of desserts, especially the savoury kind like cheesecakes as well as sinfully sweet desserts that full bodied roses contrast splendidly.
Pasta
Biryani
