Rosé and Grub, Summer Soul Sisters

Rosé and summer go hand-in-hand. Or hand-in-mouth, we should say. Rosé varietals are often country dependent, derived from grapes based on region. Their colors range from vibrant orange to hot pink based on the amount of contact time between the grape’s red skin and the wine.

What’s most appealing about rosé is that it’s the perfect wine to pair with food, especially summer fare, which tends to range from vegetables to grilled meats to fish. The delicate flavors of pink are perfect for sipping during the day or at night, tackling all the flair and spice of Latin cuisine.

Here are a few of our favorite rosés with pairing suggestions.  Bring on August!

Best Rosé for Spicy Seafood:

Channing Daughters Rosato di Merlot, 2011 North Fork Long Island, NY, USA

Channing Daughters produces some of the best wines on Long Island. This up-and-coming wine region displays 100% hand picked and steel fermented merlot grapes in a dry and delicate manner. Raspberry flavors mingle with slight minerality to make it a perfect accompaniment to spicy seafood dishes.

Serve with: Latin Lobster Roll

Tip: A glass of wine before preparation takes some of the fear out of cooking live lobster. We promise; they won’t bite.

Best Rosé for Fried Food:

Schramsberg Mirabelle Brut Rosé NV, California, USA

Schramsberg has been making wine in the Napa Valley since the 1880’s but it's only been within the last 60 years that they’ve ventured into bubbles. And what’s better than pink bubbles? This gently spiced rose with an orange-pink tint is made from Chardonnay and Pinot Noir grapes. Perfect for tempting the palate before a meal or accompanying salty cheese or fried foods.

Serve with: Fried Green Tomatoes

Tomatoes are at their peak in the summer, and can range from green to bright red, hitting every color of the rainbow in between. Toss the tomatoes in cornmeal and fry up. Stack between fresh mozzarella, grate some Parmesan cheese on top and dash with Cholula hot sauce.

Best Rosé for Meat:

Gotham Project Charles and Charles, 2011 Columbia Valley, Washington, USA

100% Syrah grapes dance with flavors of cherry, raspberry, and strawberry, and finish with minerality.  Peppery undertones complement a hearty entrée, so pair this complex wine with juicy charred meat right off the grill.

Serve with: Seared Flank Steak

Flank steak is an inexpensive and fast cooking meat. Marinate this steak for at least an hour before throwing on the grill with onions, chili flakes, and herbs. Top with a gremolata made up of lemon zest, toasted pistachios, garlic, and cilantro.

Best Rosé for Vegetables and Salads:

Vinho Verde Rosé, Este – 2011, Portugal

This deeply colored Rosé is a blend of traditional grapes from Portugal. Featuring cherry notes and a touch of acidity, this is the perfect wine for starting a meal, drinking on its own, or accompanying veggies. For under $10 a bottle, it’s a wine to have on hand in volume for a summertime party.

Serve with: Fennel and Jicama Salad with Basil and Orange Vinaigrette

There’s nothing simpler than a salad that can sit out at a picnic and retain its composure. Using the hearty and refreshing jicama and flavorful fennel, two sturdy pieces of produce, top with a basil vinaigrette flavored with Thai chilies, orange liquor and hot sauce for kick.

Best Rosé for Dessert:

Antica Terra Erratica Rosé, Willamette, OR USA

This rosé is the real deal. Moderately deep in color, this ruddy wine has lovely aromas of strawberries and blood oranges. While rosé is typically served very chilled, don’t chill this wine too much; it will mute the flavors. The long finish and round body makes this a wine you will remember long after you have finished the bottle.

Serve with: Rosé Macerate White Peaches with Chili

Summer fruit doesn’t need much work. Slice white peaches and sprinkle with sugar and a splash of wine. Set aside for a couple of hours so peaches marinate in the wine and sugar. Top with fresh whipped cream and a sprinkle of ground chili to serve.