5 WAYS TO PAIR ROSÉ
Ahh, Rosé. A fun wine to down with friends or binging Netflix. This refreshing Summer drink is a winner in my books. So, let’s check out what goes best with Summer’s favourite Aussie wine!
Spice-forward food like Indian Biryani or Moroccan Tagines need a wine that will help the food flavours pop. A young pink wine will have only a few refreshing flavours on the palate which means the food won’t be drowned out by a big bold wine, and similarly the fruitiness of the wine is going to get some herbal goodness from the food. The Auld Family Wilberforce Rosé was picked early which has led to the grenache grapes being full of acid and a slight green-ish spice within the aromatics. There will be complexity across the palate and a mouth watering feel to the meal.
2. Cocktails In the Sun
Nothing better than smashing fruity drinks in the sun. Be it on a junk boat, a rooftop or sitting by the water you’ll be needing to keep those fluids up as the days in Hong Kong get warmer. Want something a little more cooling though? Try a Rosé spritzer. Half Rosé, half Capi Lemonade, some ice and a mandarin orange for good measure! Slowly but surely table wines are being used in more cocktails so if you want to try something new it’s a great place to start.
Another great way is 75ml Rosé, 25ml Applewood Gin and 25ml Lime juice for a Gin and Rosé Gimlet - shake it up, and pour into a martini glass!
3. Watermelon Salad with Feta Cheese
A knockout summer dish needs a knockout summer wine. The Bondar Rosé is consistently a sellout in Australia so we’re pretty lucky to have a supply up in Hong Kong. Look, grenache and cinsault for this classic south of France grape pairing. Full flavoured, a little bit of complexity and a grippy feel to the mid palate drying nature of this wine. Will go great with a fruit-forward salad, and a very cool label to boot!
Hummus can be one of two ways - okay and amazing. If House of Hummus taught us anything with their amazing hummus is that a beautifully crisp wine on the side of a savoury Mediterranean dish is key. It’s also why so many eastern Mediterranean wine producers pride themselves on their Rosé because of its refreshing characteristics and ability to pair with local food. I’m looking towards Tomfoolery 'Trouble & Strife' for this one - a little bit more time on the grape skins for this wine, which gives a bit more body and texture. Also, a hint of salinity and olives means the wine is practically begging to be next to middle eastern food and rosewater.
5. Rare Meats
If you’re lucky enough to have a barbecue at home, it’s time to fire it up and get some rare lamb on the grill. The juiciness of a just-cooked slice of red meat gives a mouth watering savoury feel to a meal. The flavours become more nuanced just like a refined pink wine. If the meat is un-marinated, get some pesto on the side and try the Auld Wilberforce Rosé for some subtly herbal qualities from the wine. As the meat gets more complex with different spices, bring out the Tomfoolery or the Spectacle Rosé - there’s a lot more fruit in these wines which means we need meat and wine that complement each other, not compete.
As with anything, mix it up and see what you find! Australian Rosé is a fast moving, modern part of the wine world which brings diversity of flavour and exceptional food pairings!