How to pair rosé with food
Matching the right wine with the right food is important but tricky - here's an easy checklist
Step 1
Identify the style of the rosé. Is it dark like Tavel or Clairet, or pale like Provence? Is it light or heavy?
Step 2
Think of the grapes. Are they delicate like Cinsault or do they pack a punch like Cabernet and Aglianico?
Step 3
Think of the terroir. Is it from a warm or a cool climate? Is the soil calcareous or sandy?
Step 4
How much residual sugar is there? What about tannins? These will influence the pairing.
Step 5
Think of what local foods this might go with in its production area. Is it tapas, freshwater fish, goats’ cheese?
Step 6
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!