Food & Wine
SOME FAVORITE FOODS TO ACCOMPANY ROSÉS
John Tilson • 5/20/16 
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As mentioned in my first article on 2015 rosés (to read that article click here), here is a list of some of the foods we love with rosé:
Everything!
Just kidding, but rosé is very versatile. In fact, almost any food can be matched with rosé, but listed below are a few of our favorites.
NUTS
Nuts are great before or after a meal with rosé. These are great choices.
Corti Brothers Tamari Roasted Almonds – Simply amazing. There is no other roasted almond like this.
cortibrothers.com
Bergeron Louisiana Shelled Raw Pecans – These are small sweet pecan halves that are delicious raw or lightly roasted in French butter with a very light sprinkle of very finely ground sea salt.
(225) 638-9626
Holmquist Orchards Dry Roasted Pacific Northwest Hazelnuts – These are simply the best roasted hazelnuts we have ever tasted.
holmquisthazelnuts.com
Roasted And Salted In The Shell California Pistachio Nuts – Absolutely delicious (the Kirkland brand at Costco is great).
PIZZA
Thin crust pizza with limited toppings that are not too heavy or spicy is great with rosé. These are two of our favorite simple to make pizzas.
White pizza with mozzarella and Parmesan cheese, sliced roasted Portobello mushrooms, roasted pine nuts, and drizzled with Meyer Lemon infused olive oil
Red pizza with a fresh heirloom tomato sauce, mozzarella and Parmesan cheese, diced salami and coarsely chopped fresh arugula
OTHER FOODS
These are 5 of our favorite dishes with rosé. They cover fruit, meat, fish, herbs, vegetables, seafood, and cheese.
Italian Prosciutto and Asian pear or Italian Prosciutto and melon (Galia, Santa Claus, Hami, and Sharlyn are good choices) served cold and garnished with chopped fresh mint
Cold boiled shrimp with red cocktail sauce and fresh Meyer Lemon
Cold oak smoked Copper River Salmon served with sour cream sauce made from finely chopped dill pickle, fresh dill, grated lemon zest, and chopped chive accompanied by fresh Meyer lemon slices and fresh coarsely ground black pepper
Sliced Heirloom Tomatoes sprinkled very lightly with extra fine pink Hawaiian sea salt and fresh Burrata cheese drizzled with a very high quality extra virgin olive oil***
Sliced roast veal (pink) with tonnato sauce, capers, and a drizzle of high quality extra virgin olive oil***
*** One extra virgin olive oil recommendation is Corti Brothers 2015 California Extra Virgin Olive Oil Taggiasca. Made from the Taggiasca variety olive grown on the Italian Riviera, this is an olive not widely grown in California. It produces an elegant, fruity, and delicious oil that is a great accompaniment to lighter foods. This oil is produced within 24 hours of harvest by Pacific Sun Gourmet Gerber, CA
cortibrothers.com
Bon Appétit!
2 comments for “SOME FAVORITE FOODS TO ACCOMPANY ROSÉS”
The combination sounded strange at the time, but I ordered it anyway. Veal broiled with prosciutto topped by capers and a little olive oil, accompanied by a small baguette and a vin de pays Rose from Province. We were in Cap Martin, on the sea, and the day was warm and windy, and we looked across the Mediterranean from France to Italy on a warm, breezy day in early June of 2004. The combination was so good my son and I ordered another of the same dish and we split it. Maybe a simple combination, but I remember it!
Nice article on Roses and food. Thanks.
Bill
Thanks Bill. Simple things are the best. I remember a lovely cassis rosé with a bucket of steamed very small local musssels and pomme frites at a restuarant in St.Tropez when we were there a few years ago. What a divine combination!! Sadly, this is not available here, but when in Provence…
Veal prepared in many different ways is great with rosé, but my favorite is veal tonnato.
In Vino Veritas,
John