What food goes with Rose?

What is Rose?

Rose is made from red grapes left in contact with their skins for only a few hours, which gives the wine its pink colour but little or no tannin. Most bottles are dry, light to medium bodied and high in acidity, with flavours of strawberry, raspberry, watermelon and citrus. The benchmark style is pale, crisp Provence from southern France, though Spain, Italy and the United States all make their own, including sweeter, off-dry roses like White Zinfandel.

Why these pairings work

Rose works with so much food because it sits between white and red, with a white wine's chill and acidity alongside a red's berry fruit. That suits lighter dishes like fish and salads, yet keeps enough fruit for cured meats and gentle spice. Match the weight of the wine to the plate: a pale, dry Provence rose is best with seafood and fresh cheese, while a deeper rose or a fuller Tavel handles grilled meats and bolder flavours.

Grappi profiles Rose by body, acidity and sweetness, then matches it against a reference of 185,000 wines to score each pairing out of 100.

Serving tips

• Serve rose properly cold, around 8-10C for a pale Provence style and up to 12C for a fuller, darker one, so the fruit stays fresh.
• Reach for a drier rose with savoury, salty food like olives and charcuterie, and a fruitier, off-dry one when there is chilli heat on the plate.