Rosé all day, every day is the motto of the season — especially on a day like today, which happens to be #NationalWineDay so get ready to drink up.
“The genius of rosé is that it’s super versatile and can pair with a multitude of foods,” says Chris Tanghe, Master Sommelier. “I prefer a Provençal one that has that classic “garrigue” character, but don’t be afraid to drink last year’s rosés, too. Most benefit from more time in the bottle and show much better the following year, while wines drunk right on release tend to have a tanky aroma and are a bit disjointed,” he says.
Once you find a favorite you’re going to need a great dish to go with it, so consider one of these seasonal favorites, recommended by the pros.
Pistachio Raspberry Rose Tart
“A dry provencal rosé pairs nicely with our pistachio raspberry rose tart, while a sweeter zinfandel complements stewed or cooked fruits well, such as our strawberry rhubarb tart. Another big favorite in the kitchen is a pavlova, filled with fresh whipped cream and seasonal fruit. The light rosé is balanced well with the sugary meringue and the smoothness of the cream.” –Umber Ahmad, Head Chef and Owner of Mah-Ze-Dahr Bakery in Manhattan, New York
Try: 2016 Miraval Rosé
Lemony Chicken Tarragon Chimichurri
“Rosé often has a sense of perceived sweetness that comes from the juicy, fresh fruit flavors tasted, which acts as a good counterpoint to the bit of spice from the chili flakes used in Chef Carla Hall’s recipe for lemony chicken tarragon chimichurri. In addition, the fresh citrus accents in the recipe will be a delightful complement to the citrus nuances and fresh acidity often experienced when enjoying rosé.” – Jennifer Ingellis, Lot18 Director of Procurement
Available at HelloFresh.com in Conjunction With Their EAT (RED) Campaign
Try: Tank Garage Winery Stars Like Ours Rosé and use the code ‘DOMINO’ for 30% off and $1 shipping on the first 50 online orders.
Pan Seared Scallops With Spinach & Wild Mushroom Orzo
“Generally, people pair white wines with seafood due to their acidity — that’s why lemon juice also goes well with seafood. A rosé delivers that same flavor profile, making it a good match for fish dishes, like our pan seared scallops.” -Dennis Genge, General Manager of The Veranda Restaurant in Fort Myers, Florida
“There’s nothing better than raw, fresh, crisp vegetables and cheese paired with rosé! The floral notes from the za’atar really enhances the flavors in rosé as well.” – Geoffrey Zakarian of The Water Club at Borgata Hotel Casino & Spa in Atlantic City
Local Beets Roasted With Dave’s Coffee
“Our beet salad pairs perfectly with rosé. The floral accents play extremely well off of the earthiness of the beets and deep flavor added by the coffee beans.” -Chef Nicolas Bour of Ocean House in Watch Hill, Rhode Island
“ La Toque’s signature carpaccio dish is by tradition always a rosé pairing. The carpaccio is so delicate and tender, and mouth-wateringly delicious and the richness of the beef and aioli is offset by the delicate red fruit and pronounced acidity of the rosés that we choose. They are always dry and show a reserved fruit character (no bubble-gum fruitiness here!). We have sourced rosé locally and worldwide; the current pairing features the 2016 Rosé of Malbec from the Luján de Cuyo area of Mendoza.” – Sommelier Richard Matuszczak
“Brooks Rosé is a refreshing balance of fruit and citrus, so it’s perfect with the fresh food of OTL like our signature avocado toast.” – Randi Lee, Director of Operations at OTL in Miami, Florida
Creamy Burrata With Cherry Tomatoes & Tomatillo Dressing
“For creamy foods like Burrata or mozzarella (which are every summer’s best-sellers around the world) it’s best to pick a very dry wine to cut through the fat. For my Burrata dish, I chose the Etoile from Domaine Mirabeau. It’s very pale in color, silky in texture, and expresses fine notes of peach and citrus. A bone-crisp rosé—it balances perfectly with the creaminess of the burrata while not overwhelming its taste.” – Chef Adir Cohen of Miss Paradis in Manhattan, New York
Torched Fatty Bass With Vinegared Corn & Shallot Relish
“I particularly like black sea bass that’s first steamed over a lemongrass kombi broth, then chilled and pickled in a rice wine vinegar/white soy brine. It’s then torched to crisp the skin and topped with a little flying fish roe. It has all the proper elements of umami—sweet, sour, crisp, salty, spicy—and I like to pair it with a rosé that has a clean, slightly off-dry quality to enhance the flavor profile of the dish.” – Chef Eric Miller of Flagship in Montauk, New York
“Light dry rosé pairs really well with both smoky grilled foods and melted cheese. Our ramp pizza is a great way to combine them both.” – Chef Luke Venner of Elm in New Canaan, Connecticut
Spicy Shrimp Toast With Scallion Ginger Sauce
“A tasty dish to go with a nice glass of rosé is a spicy shrimp toast with scallion ginger sauce, as this dish has bold flavors with great balance.” – Jon Behling, Food & Beverage Director of Ruschmeyer’s in Montauk, New York
Middle Eastern Mediterranean Shrimp
“The heat of our delicious shrimp dish, along with the Middle Eastern spices, works perfectly with a light, crisp rosé such as the Whispering Angel.” – Chef Ferdinand Ortiz of Icebox Cafe in Miami Beach, Florida
Key Lime Ice Cream Bites
“Rosés pair well not only with savory foods, but with desserts, and we love to sip them with our Key Lime Ice Cream Bites, which are sandwiched between ginger wafers with salted rum caramel and dusted with coconut.” – Partner Alison Awerbuch of The Skylark in Manhattan, New York
“With the variety of sweetness and acidity my best choice is a dry, Italian style Rosé such as Bortolotti Lagrein Sparkling Rosé. The general lightness of the body and soft fruitiness of the wine matches each component nicely. Italian style Rosé has unique, balanced notes that make it a fascinating wine. Octopus pairs perfectly with this style, as its tender and delicately salty texture complements the aromas of the wine.” – Francesco Panella, owner of Antica Pesa in Brooklyn, New York