This is going to be juicy.
I’m getting hungry just thinking about this chapter.
You might want to consider getting your hands on a little snack as you peruse these posts.
And don’t forget your wine.
The conversation about food and wine pairings pops up in nearly every wine class I teach. That is regardless of the topic. It is something that people are genuinely interested in, learning how to maximize their enjoyment of wine and how to pair properly.
When certain food suggestions fall out of my mouth that are often more succulent, decadent and opulent than the cheese, antipasti and crackers in front of the students, there is a collective wave of moans and groans in the form of cravings.
Therefore, securing your favorite snack, meal or cheese board selections, would be wise as we go through some food wine rosé wine pairings.
By this point, you all know that I love wine. I very much enjoy being a sommelier, wine educator and consumer of wines from around the world.
I also love food. I love it so much – not just for fuel, but for enjoyment – that I sometimes joke that I might finally enroll in culinary school in my mid-sixties when my other friends are retiring.
Therefore, pairing wine with food is one of my favorite activities – in both life and in work.
When I learned that a fair share of rosé lovers are not in the regular practice of pairing their pink wines with food, I was rather surprised.
I suppose it goes to back to that concept of enjoying rosé by the beach, pool and parties. People might graze on some cheese, olives and bites of charcuterie, but that’s probably the extent of those food and wine interactions.
Well, I’m here to tell you that you can have your rosé wine and successfully pair it with your snacks, soups, salads, entrée and deserts too.
Since pink wines are real wines, just like red and white, the same general food and wine pairing principles apply.
Those principles, unfortunately, can really throw people for a loop given what we’ve been accustomed to as proper food and wine guidelines: pairing white wine with white meats and red wine with red meats.
If that theory is true, where does that leave pink wines? With pink foods?
Ugh, so sorry for that. I just got a little queasy at the thought of the potential options. If you had a visceral reaction to the thought of pairing pink wine with pink-colored dishes, then you can see that the logic of pairing wine by its color might not be the best approach.
In this conversation, we’ll first focus on some “Wine and Food Pairings: 101” considerations. Then we’ll see what sticks when these considerations are thrown against some common and uncommon food and wine pairing scenarios.