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Some Favorite Foods to Accompany Rosés

Some Favorite Foods to Accompany Rosés

As mentioned in my first article on 2015 rosés (to read that article click here), here is a list of some of the foods we love with rosé:
Everything!
Just kidding, but rosé is very versatile. In fact, almost any food can be matched with rosé, but listed below are a few of our favorites.

Nuts

Nuts are great before or after a meal with rosé. These are great choices.

Corti Brothers Tamari Roasted Almonds – Simply amazing. There is no other roasted almond like this.
cortibrothers.com

Bergeron Louisiana Shelled Raw Pecans – These are small sweet pecan halves that are delicious raw or lightly roasted in French butter with a very light sprinkle of very finely ground sea salt.
(225) 638-9626

Holmquist Orchards Dry Roasted Pacific Northwest HazelnutsThese are simply the best roasted hazelnuts we have ever tasted.
holmquisthazelnuts.com

Roasted And Salted In The Shell California Pistachio Nuts – Absolutely delicious (the Kirkland brand at Costco is great).


PIZZA

Thin crust pizza with limited toppings that are not too heavy or spicy is great with rosé. These are two of our favorite simple to make pizzas.

White pizza with mozzarella and Parmesan cheese, sliced roasted Portobello mushrooms, roasted pine nuts, and drizzled with Meyer Lemon infused olive oil

Red pizza with a fresh heirloom tomato sauce, mozzarella and Parmesan cheese, diced salami and coarsely chopped fresh arugula

OTHER FOODS

These are 5 of our favorite dishes with rosé. They cover fruit, meat, fish, herbs, vegetables, seafood, and cheese.

Italian Prosciutto and Asian pear or Italian Prosciutto and melon (Galia, Santa Claus, Hami, and Sharlyn are good choices) served cold and garnished with chopped fresh mint

Cold boiled shrimp with red cocktail sauce and fresh Meyer Lemon

Cold oak smoked Copper River Salmon served with sour cream sauce made from finely chopped dill pickle, fresh dill, grated lemon zest, and chopped chive accompanied by fresh Meyer lemon slices and fresh coarsely ground black pepper

Sliced Heirloom Tomatoes sprinkled very lightly with extra fine pink Hawaiian sea salt and fresh Burrata cheese drizzled with a very high quality extra virgin olive oil***

Sliced roast veal (pink) with tonnato sauce, capers, and a drizzle of high quality extra virgin olive oil***

*** One extra virgin olive oil recommendation is Corti Brothers 2015 California Extra Virgin Olive Oil Taggiasca. Made from the Taggiasca variety olive grown on the Italian Riviera, this is an olive not widely grown in California. It produces an elegant, fruity, and delicious oil that is a great accompaniment to lighter foods. This oil is produced within 24 hours of harvest by Pacific Sun Gourmet Gerber, CA
cortibrothers.com
Bon Appétit!


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Rosé: Pink Without Blushing

Real rosé — not the sugary stuff that gained popularity a generation ago as White Zinfandel, but the dry versions that are now increasingly popular — is arguably the most versatile wine on the planet.

As its color suggests, rosé typically lies between white and red on the weight spectrum, which means that it pairs beautifully with most of the foods we associate with both white wine and red wine. It usually has ample amounts of acidity, keeping your palate fresh and cutting through the richness of buttery or fried dishes. That quality makes it fast friends with most preparations of seafood, fish, vegetables, chicken and pork. Richer rosés can even stand up to red meat so long as it is not an extraordinarily heavy dish. Because many rosés are fruit-forward with notes of raspberries, cherries or pomegranate, and low in bitter tannins, they are also miraculously refreshing with spicy dishes such as Rachael Ray’s Tandoori Chicken.

Rosé hails from all parts of the world but its spiritual homeland is Mediterranean Europe and especially southern France, where rosés labeled with the regions Tavel, Bandol and Côtes de Provence have fired the lavender-scented dreams of many a summer traveler. Try a bottle with Sandra Lee’s Chicken Breast Fillets, Michael Chiarello’s Baked Pommes Frites or Alton Brown’s Bouillabaisse and you’ll see why.

Often ringing up at $15 or less, fine rosé also originates in non-European locales, including the U.S., where it is often a bit richer in style and color. When the weather is warm and the grill is ablaze, it’s almost a necessity to have a case of it on hand. There may not be a better wine to accompany dishes such as Giada’s Grilled Tuna With Basil Pesto, Bobby’s Grilled Link Hot Dogs With Homemade Pickle Relish, or just a side of Melissa d’Arabian’s Ratatouille.

Mark Oldman is a wine expert, acclaimed author and lead judge of the series The Winemakers. He shares with readers the basics of wine, while making it fun and practical.


Watch the video: Κορεάτικο Χοιρινό Επ. 13. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).