Identify the style of the rosé. Is it dark like Tavel or Clairet, or pale like Provence? Is it light or heavy?
Think of the grapes. Are they delicate like Cinsault or do they pack a punch like Cabernet and Aglianico?
Think of the terroir. Is it from a warm or a cool climate? Is the soil calcareous or sandy?
How much residual sugar is there? What about tannins? These will influence the pairing.
Think of what local foods this might go with in its production area. Is it tapas, freshwater fish, goats’ cheese?
Serve with seafood and foie gras (or Asian food!), chilled to exactly 6 degrees. Ignore everything else - it’s rosé and it doesn’t matter.
Happy April - I wish I didn’t have to say this!