Fall is in the air, and Roses will be left in the memories of summer. What? No! That needs to be rectified, pronto.
First off, Rose is a really versatile food wine. Serve a dry Rose with your Roasted Bird, it will pair beautifully and is a nice change from the standard wine selections.
Slightly sweeter Roses are good cocktail party wines. The residual sugar leaves a slight sweetness with pairs well with typical finger food found at cocktail receptions like spring rolls, chacuterie platters and spicy dips. As well, the roundness of the palate is satisfying without food, dry wines with zingy acidity can get the taste buds juiced up and looking for food.
In addition, rose with a bit of frizz add a certain celebratory note to a weekday wine, that are good sippers under $20. I'm not sure why pink wines get a summer designation, they are tasty, versatile, good with food, good without and a real pleasure with bubbles in them.
So break a habit this year, don't put your Rose wine away with shorts and sunscreen, keep on drinking it all year.
A few to pair with roasted meats, roasted winter vegetables, cured meats and all around good food Rose:
Pink wines are not just for summer!