Rosé wine is made by shortening a key step in the red wine making process. Specifically, the winemaker removes the red grape skins before the wine reaches a full red color. Served chilled, popular rosé wines include Pinot, Noir and Zinfandel and popular flavors include strawberry, raspberry and blackberry.
When pairing wine with charcuterie, it is important to know which wines go with which flavors, meats and cheeses. The saltiness and spice of cold, cured meats work to enhance the flavor of most rosé wines. Avoid dry rosés and stick with the sweet, crisp flavors of full-bodied Provence or Cabernet Sauvignon.
This versatile wine pairs perfectly with seafood and anything grilled, from steak to veggies! Try sides like red and green peppers, rice or asparagus. Rosés have been found to pair expertly with cheeses native to Spain such as Roncal, Idiazabal, Zamorano, Majorero (sheep cheese), and Cabrales (blue cheeses), all of which are readily available in the states.
While we’re talking about rose wine, let’s bust some myths about this pink drink!
It is not girly. Men, there is no shame in drinking pink wine.
It is not made from mixing red and white wine together (gross!).
The lightness or darkness of the wine is determined by how long the skin is left on the grapes.
You can use rose wine to make cocktails (make sure it’s not dry – dry wine is not as sweet).
When planning a charcuterie feast, you can’t go wrong with rosé. Because it is midline between red and white, it is guaranteed to highlight the best of your feature meats.