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Pairing Rosé Wine 
You might have some preconceptions about rosé, perhaps that it's super sweet. Since rosé wine can be made with a wide variety of grapes, it can be both sweet and dry! It's simply made by allowing the juice of mashed grapes to rest with the richly colored grape skin for a few days. During this process, the grape skins lightly color the juice. You may also encounter rosé wines that are made by blending red and white wine. Again, rosé can be both sweet and dry. When at a restaurant, it's perfectly acceptable to ask for a "sweeter" or "dryer" rosé, so that you don't end up disappointed with your choice! 

What to Eat with Rosé 

  • Seafood, especially salmon
  • Chicken salad
  • Eggs
  • Niçoise salad
  • Feta, spinach, mint and quinoa tartelettes
  • Duck & Turkey
  • Lamb served pink
  • Veggie skewers on the barbecue
  • Hamburgers
  • Grilled sausages
  • Grilled chicken
  • Veggie Pizza 
  • Sandwiches and Wraps
  • Soft cheeses, like brie and goat cheese
  • Bolder rosés pair well with grilled meat
  • Charcuterie
The Primary Ten Grapes Used In Rosé Are:

Provence - fruity and delicate
Grenache - fruity
Sangiovese - fruity strawberry
Tempranillo - light, watermelon
Pinot Noir - fruity and delicate
Syrah - savory, strawberry
Cabernet Sauvignon - savory, deep cherry
Zinfandel - sweet
Tavel - dry and rich
Mourvèdre - flowery and fruity

Serving Temperature
We think rosé is best enjoyed at 45-55 °F 
or 7-13 °C.