3 Summer Dishes To Pair With Rosé Wine

Informational

Beautiful Summer Picnic with Rose Wine

Gentle strains of warmth and sunlight are filling our days, bringing to mind the blissful peace and a summer to remember with friends and family, accompanied by good times, tasty food, and delicious wine.

We have found the perfect summer dishes for you to pair with your rosé wine and savor in the sunshine this summertime - after all, sunshine and a splash of rosé wine are the perfect partners.

The Best Rosé Wine and Food Pairings

Light-Bodied

Depending on the body of your rosé, your best-suited pairing can come from a whole range of delicious dishes. Generally, a lighter rosé wine will be complemented by more delicate foods, such as light and crunchy salads, fresh seafood, or perhaps a charcuterie board. 

Perfect for the hot weather, refreshing rosé is the oh-so-delicious accompaniment to a light summertime dish, and we have selected a salmon salad recipe with goats cheese and lemon as the inspiration for your first rosé wine meal pairing. 

Enjoy this as a lunch or as an early dinner; it’s just enough to fill you up and leave you feeling satisfied in the warm weather.

Simple Smoked Salmon Salad with a Dry Pinot Grigio Rosé 

Smoked Salmon with Salad

This simple but delicious smoked salmon salad, accompanied by fresh tomatoes and tangy goat’s cheese, is tossed in a Dijon and olive oil vinaigrette and finished with a twist of lemon. 

It’s perfect for a quick and easy lunch with friends in the garden and is so simple to make. Follow the recipe below, and remember that you can add extras to suit it just to your liking.

Ingredients

  • 113g Smoked salmon
  • 130g Dry pasta ingredients
  • 1/2 cup Cherry tomatoes (halved)
  • 4 cups Spinach and rocket
  • 57g Goat cheese
  • 1 tsp Dijon mustard
  • 1 Clove garlic (minced)
  • 1 tbsp Lemon juice
  • 1 tbsp Red wine vinegar
  • 1 tbsp Olive oil
  • 1/2 tbsp Agave
  • 1/8 tbsp Black pepper
  • 1 pinch Salt

How to Make

  1. Cook your pasta as per its packet instructions. 
  2. While your pasta is cooking, whisk together the olive oil, Dijon mustard, garlic, lemon juice, agave, and salt and pepper in a small bowl to make your dressing.
  3. Let your pasta cool and toss with the spinach and rocket mix, cherry tomatoes, and dressing.
  4. Add in your salmon and crumble over goat cheese. 
  5. Serve with a splash of Pinot Grigio rosé and enjoy!

Medium-Bodied

If you are looking for a recipe that works well with a medium-bodied rosé, you can begin to branch out and accompany it with some bolder flavors. 

Drier medium-bodied rosé selections can be enjoyed alongside a taste of the Mediterranean, with flavors like chorizo and spiced lamb complementing its crisp taste. The spiced and rustic bites of Mediterranean food will explode on your tongue and complement the wine, making for a delicious meal. 

You can also complement tastes like roasted garlic, onion, and fragrant herbs, such as rosemary and sumptuous saffron. You could try pairing with chicken dishes too - we’d recommend grilled or perhaps a tender lamb dish? Or how about a rich paella?

Colorful Paella with Fragrant Saffron

Spanish paella

Tuck into this fresh seafood paella accompanied by a dash of saffron, juicy chunks of chorizo, and wedges of lemon. It is an excellent choice if you’ve got company and can feed a big group. This recipe serves four, but you can add or take away to the measurements as you please.

Ingredients

  • 250g Cooking chorizo (halved lengthways)
  • 1 tbsp Olive oil
  • 1 Onion, sliced
  • 1 Red pepper, deseeded and sliced
  • 250g Spanish paella rice
  • A pinch of saffron 
  • 800ml Hot chicken stock
  • 350g Assorted seafood 
  • 150g Frozen peas
  • 1 Lemon, cut into wedges
  • 14g Flat-leaf parsley, roughly chopped

How to Make

  1. Using a heated deep sauté pan, fry off your chorizo on high heat for 2-3 minutes. Once starting to crisp on the edges, remove the chorizo and set it aside.
  2. Bring the pan back up to heat and add olive oil. Add in your onion and soften for 5 minutes, adding in the pepper for another 3 minutes.
  3. Stir in the paella rice.
  4. Make up your chicken stock and stir in the saffron. Add this to the rice and boil before reducing your heat and simmering your rice for 10 minutes. Stir occasionally.
  5. Take the pan off the heat, sprinkle in nearly all of the parsley, and squeeze in a wedge of lemon. Season with salt and pepper and stir.

Full-Bodied

We recommend a more delicate and elegant full-bodied rosé with a choice of dishes such as lobster, tuna, or duck. Or perhaps you’re partial to a more full-bodied rosé that’s bursting with fruity notes and juicy tastes? 

Pair the fuller selections with heartier dishes. Enjoying a chargrilled barbeque is a must in the warmer months, and what better way to soak up the sun and tantalize your tastebuds than with a tender, melt-in-the-mouth brisket.

Wood-Fired Hickory-Smoked BBQ Brisket

Brisket BBQ Beef Meat Sliced on a Wooden Tray

Ingredients

  • 4.4 lbs Brisket
  • 2 tbsp English mustard
  • 200ml cider vinegar
  • 200ml apple juice
  • 2.2 lbs Smoking hickory wood chips
  • Spice rub
  • 2 tbsp Sea salt
  • 3 tbsp Brown sugar
  • 1 tbsp Black pepper
  • 1 tbsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Garlic granules 
  • Small bunch of thyme

How to Make

  1. Add all of the rub ingredients together and blitz in a processor.
  2. Paint the brisket with the mustard and rub the spice mix into the meat. Wrap in clingfilm and chill for at least 4 hours (overnight is best).
  3. Mix the cider vinegar and apple juice in a jug and pour into a spray bottle.
  4. Light the barbecue and heat to 302°F (150°C). Soak the wood chips in cold water.
  5. Move the coals and bank to one side to make space for the brisket to cook on the other side that’s away from the direct heat.
  6. If using gas, light one side while leaving one side off.
  7. Put two handfuls of smoking chips onto the coals or into a metal smoking box directly on top of the gas flames.
  8. Place the marinated brisket onto the barbecue, fat-side up and spray generously with the cider-vinegar mix. Shut the lid. Check the temperature and sprinkle the brisket regularly.
  9. Around every hour, add a handful of coals mixed with some more smoking chips.
  10. After 4 hours, wrap the brisket in foil and cook for another 4-5 hours (no need to add more chips).
  11. Once the meat reaches 201°F (94°C), remove the foil and cook open for another 1-2 hours.
  12. Slice and serve with coleslaw, bread, and pickles.

And there you have it. Three delicious summertime dishes to pair with an assortment of rosé wines to suit every palate. Try just one or all three for the perfect summer.

Caroline Richards is a content writer and marketer with a love of all things lifestyle. After graduating from university with a degree in English Literature and Journalism, she has written books for children, enjoyed life as a travel writer, and penned features for blogs and magazines.


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