As an early advocate for dry rosés (these are not your parent’s white Zins, which had over 5% residual sugars!) I take this as a sign that our wine palate is catching up with our foodways. As our diet becomes increasingly influenced by the fresh, flavorful foods of the Mediterranean diet, we’re learning that lighter wines work deliciously well.
In general, dry Rosés are some of the most versatile food partners this side of dry sparkling wines. That is, unless the rosé is too high in alcohol, which masks the fruit characteristics that make these wines such good food partners. Buying tip #1 – look for rosés with alcohol below 15% (below 14% is even better, though often difficult to find) unless you simply want a porch-side buzz on a hot summer day. Which, actually, isn’t such a great idea unless you’re immune to hangovers.
Food Suggestions for Dry Rosés