{"id":31675,"date":"2020-05-01T15:32:34","date_gmt":"2020-05-01T14:32:34","guid":{"rendered":"https:\/\/www.leaandsandeman.co.uk\/blog\/?p=31675"},"modified":"2020-05-11T09:09:41","modified_gmt":"2020-05-11T08:09:41","slug":"food-rose-wine-pairings","status":"publish","type":"post","link":"https:\/\/www.leaandsandeman.co.uk\/blog\/2020\/05\/food-rose-wine-pairings\/","title":{"rendered":"A simple guide to seriously good Food & Ros\u00e9 pairings"},"content":{"rendered":"

\"Hydropathe<\/p>\n

While there are those that would dismiss Ros\u00e9 as frivolous and just something to quench a thirst at the end of a long day or on a sunny Bank Holiday, we have always held with the view that these wines have so much more to offer given the right partner.<\/p>\n

With the increased consumption of Ros\u00e9 that we have witnessed over the last 10 years, has come a defining of styles and a preference for the hauntingly pale Provence model. The good news is that this isn\u2019t to the exclusion of all others and so we thought it would be good to make some suggestions for pairing your favoured pink with some delicious Spring\/Summer dishes.<\/p>\n

Of course this is only a guide and so if you would like to match your Rosato to Roast Beef (actually Ros\u00e9 with cold roast beef is an absolute winner) or Clarete to Char-grilled chops, please do feel free.<\/p>\n

Provence<\/h2>\n

Provence Ros\u00e9<\/a> as we have mentioned is achingly pale, but this doesn\u2019t mean there isn\u2019t some gentle tactile tannin in there to make it a great match for a bit of protein! Of course with the bright red fruits and citrus clarity a platter of shellfish would work beautifully, as would trout, salmon and any of the soles.<\/p>\n

\"MiP<\/a>2019 MIP* Classic Ros\u00e9 Made in Provence | \u00a314.95\/13.50* – Buy<\/a><\/span><\/strong><\/p>\n

For the more premium\/elite versions, meatier fish, lobster, chicken and hams would be divine and don\u2019t be distracted from the fact these work wonderfully with the plethora of vegetables on offer at this time of year including asparagus, chicory, watercress and the tail end of the season for calcots.<\/p>\n

–<\/strong><\/p>\n

\"BandolBandol<\/h2>\n

For Domaine Tempier\u2019s Ros\u00e9<\/a> which features 50% Mourvedre in the blend and hence has a tad more heft, we would recommend barbequed prawns, grilled mullet or perhaps a stilton and asparagus quiche. Something which often gets overlooked when drinking Ros\u00e9 is the opportunity to age these wines and we know from experience how brilliantly those from Tempier do cellar, give it a try you\u2019ll be amazed.<\/p>\n

 <\/p>\n

–<\/strong><\/p>\n

Tavel<\/h2>\n

Staying in France but heading into the Rhone and largely forgotten due to fashion, are the Tavel Ros\u00e9s<\/a> from Domaine de la Mordoree. Darker and with much greater weight and deeper fruit, these are still incredibly refreshing and balanced wines. They work with richer fish dishes, grilled meats and vegetable tarts, cooked with lots of lovely fresh Mediterranean herbs.
\n\"Domaine<\/p>\n

2019 TAVEL Ros\u00e9 La Dame Rousse Domaine de la Mordor\u00e9e\u00a0 | \u00a321.95\/19.75* – Buy<\/a><\/span><\/strong><\/p>\n

–<\/strong><\/p>\n

Spanish Clarete<\/h2>\n

Finally we have the Clarete Ros\u00e9 from Maquina & Tabla<\/a> in Spain, harking back 300 years to the style of the wines that were being made in Bordeaux at that time (hence the British using the name Claret), this is textured, fuller fruited and with a definite note of mocha. You would never believe that this is made from Tinta da Toro (Tempranillo) in Toro, as it has a supple, easy going nature. A great match for octopus, crevettes, charcuterie, cheeses and even a hog roast.<\/p>\n

\"Paramos<\/h2>\n

2017 P\u00c1RAMOS DE NICASIA ROS\u00c9 Clarete M\u00e0quina y Tabla | 15.50\/13.95* – Buy<\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

While there are those that would dismiss Ros\u00e9 as frivolous and just something to quench a thirst at the end of a long day or on a sunny Bank Holiday, we have always held with the view that these wines have so much more to offer given the right partner. With the increased consumption of […]<\/p>\n","protected":false},"author":29,"featured_media":31705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1345,1],"tags":[288,636,1035,1336,1181,732,331,209,290,332],"class_list":["post-31675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine-pairing","category-ls-post","tag-bandol","tag-domaine-de-la-mordoree","tag-domaine-des-diables","tag-food-and-wine-pairing","tag-maquina-y-tabla","tag-mip","tag-mip-rose","tag-mip-made-in-provence","tag-rose","tag-rose-bonbon"],"contentshake_article_id":"","yoast_head":"\nA simple guide to seriously good Food & Ros\u00e9 pairings | Lea & Sandeman<\/title>\n<meta name=\"description\" content=\"While there are those that would dismiss Ros\u00e9 as frivolous and just something to quench a thirst at the end of a long day or on a sunny Bank Holiday, we\" \/>\n<meta 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