28 July 2022
The best pairings with rosé wines
Federico Oldenburg, journalist specializing in wines
Rosé wines have a dimension that is richer, more complex and more diverse than usually recognized. While it is true that until just a few years ago, (with certain exceptions) the origin of wine of these wines, at least in Spain, fit into a uniform and tacky model with a loud color for marketing, contrived strawberry candy aromas, and a fleeting stay on the palate, with excessive acidity and an overly sweet aftertaste, fortunately today the rosés in this country have improved considerably in quality, making them desirable for wine lovers and experts alike.
The revolution of Spanish rosé wines is much more than just a trend and is based on something more solid: the change in perspective adopted by the wineries in the different local wine regions. They have abandoned the custom of using the worst bunches of the harvest for these wines and now have specific vineyards, appropriate varieties, precise fermentation and even a variety of methods that have broadened the panorama of rosés, giving way to a fascinating spectrum including wines that are subtle and emphatic, jovial and mature, barrel fermented and meant to be aged, sweet wines, dry, macerated, sparkling wines or whatever your heart desires!
Rosé wines are more diverse than you may think, and in Spain their quality has increased greatly in recent years.
What to pair rosé wine with?
This diversity greatly increases the versatility of rosé wines in developing pairings among wine and cuisine. These wines offer a great variety of possibilities, since rosés share some qualities with white wines, such as acidity, freshness and citrus notes, and some with red wines, such as notes of red fruits and floral tones, and they gain great complexity when aged in the bottle for a few years. Therefore, they are a great resource when creating rosé wine pairings for many foods and cuisines. Although not all rosés are suitable for every type of cuisine, some of them can go well with spicy Asian food, spicy Mexican dishes and even a wine and blue cheese pairing. These are challenges for most wines.
One of the great virtues of rosé wines is that they are incredibly versatile for pairing with many foods and a wide variety of cuisines.
The keys to pairing with rosé wines
At 15Bodegas, we have a large selection of quality rosé wines which we suggest pairing with different foods and specific dishes. The perfect way to taste a wine in harmony with the best dishes.
One of the most recent new arrivals is Abadia de Ploblet Rosado, a rosé that strives to interpret the land it comes from through the selection of two varieties: the old garnacha cultivated by monks in the vineyards of the Poblet monastery and the old vine trepat harvested at altitude, at the highest points of the Conca de Barberà. Given its type, delicate acidity and subtle notes of fresh red fruit, it is an ideal wine for rosé wine pairing with veal carpaccio and raw oily fish, such as bluefin tuna sushi and sashimi.
Another new arrival is the Nobles i Guillotines Rosado, a very unique rosé since it is a sparkling wine made following an ancestral method. Therefore, it uses the Pet-Nat (Pétillant-Naturel) trend currently in fashion, including a second spontaneous fermentation in the bottle after a first one in a tank, which is all the rage today worldwide. Without adding sugar, sulfites, or aging on lees, these joyful bubbly wines (whose tradition predates even champagne) keep the freshness of the fruit and have that spark that carbon dioxide always provides, maintained thanks to the characteristic crown cork. Specifically, this Mediterranean Pet-Nat is ideal for rosé wine pairing with salads, pastries and pizzas, and it is a perfect aperitif wine.
The Brunus Rosé is also clearly Mediterranean in character, producing the most fragrant and jovial expression of the garnacha, growing in the vineyards of the Montsant region. A flavorful, fresh wine that goes far in the culinary world, quite appropriate for accompanying white meats, rices, cous-cous and even cheeses after the meal. Arguably some of the best wines to give as gifts.
Pairings with cabernet rosés and other varieties
From another Catalan wine region, Costers del Segre wines, come the two rosés presented by Raimat: Raimat Clamor Rosado and Raimat Abadia Rosado Ecológico. The first arose from an assemblage of cabernet sauvignon and merlot and is a rosé with a more classic profile, adorned with subtle notes of red fruits and delicate acidity, ideal for pairing with pasta dishes and even rices, such as the popular paella. The second brings together cabernet sauvignon and organically grown tempranillo, and has a more intense profile, making it perhaps more versatile on the table: it suits oily fish, game birds (partridge, pheasant, squab), white meats, as well as rice and pasta.
Without leaving Catalonia, we find a pinot noir that also offers a rosé with a subtle profile in Viñas de Anna Pinot Noir. With its subtle hints of strawberry, cherries and raspberry, it evokes delicate harmonies with dishes made from legumes and fish with light sauces.
Pairings with rioja and tempranillo rosés
In other regions of Spain, the panorama of rosés is being enriched with wines of diverse profiles. In Rioja, for example, Bodegas Bilbaínas offers the Viña Pomal Rosado, in which the traditional red garnacha appears opposite Viura, a local white variety from this historical vineyard, to create a unique character, able to seduce both lovers of classic wines and followers of new trends and wine new arrivals. A unique rosé, it is perfect for pairing with the finest crustaceans, such as prawns, lobster and crab.
Tempranillo is the star, accompanied by cabernet sauvignon, of the Nuviana Rosado, a young wine with a notable character that steadily takes on intensely flavored dishes, such as cod stews, rice with seafood and charcuterie. It can even accompany a spicy dish, such as Mexican tacos seasoned with chile.
In the Ribera del Duero, the Legaris winery just launched two new rosé wines onto the market: The Legaris Rosado, 100% tinto fino, is a very versatile wine that pairs perfectly with perfect wine pairing with tapas, fresh dishes, salads and pasta. A highly-regarded rosé in its Village wines collection, the Olmedillo de Roa Rosado, a rosé wine made with the tinto fino and albillo local varieties, is a wine that surprisingly will improve with aging in the next 2-3 years, and goes very well with white meats, pasta and seafood.
All these examples will surely make your mouth water and attest to the versatility of wines that offer more options on the dinner table than we might guess.