17 of the Best Things to Eat with a Glass of Rosé
If it’s summer, it must be rosé season. The blush-colored wine has risen in popularity dramatically in the past couple years, and there are quality vintages widely available in bottles, cans, and even boxes. But what do you pair with the pink drink? Rosé is actually pretty versatile; it goes well with Mediterranean dishes, anything grilled, and a wide variety of desserts. Here are 17 of our favorite things to pair with a chilled glass of rosé.
Rosé with dinner, a Friday lunch, or a languid brunch? Yes, please. Crisp, refreshing, and never overpowering, rosé is our wine of choice when the main meal is on the table.
Simple blanched asparagus shavings and hard-boiled eggs are one of our favorite low-key summer meals. Just don’t skimp on the Parmesan shavings.
The berries in this salsa make this dish especially suited to a glass of rosé. Plus, feel free to make the salsa as spicy as you like; rosé holds up well to spicy foods.
Break out of the mindset that all galettes must be sweet. This savory veggie pie is a breeze to make, thanks to purchased pie crust, and ideal for alfresco dining.
Don’t be afraid to pair rosé with red meat — especially this Mediterranean meatball dish. The cucumber and tzatziki sauce lighten things up to match the blush-colored wine.
We love this recipe for lazy weekend afternoon lunches, and there’s no better day drink than a glass of chilled rosé.
Get ready for this to be your new favorite veggie burger. The grilled eggplant rounds are the perfect foil to the salty halloumi slices.
Appetizers and Sides
It seems obvious to say rosé and appetizers are a match made in wine heaven, but it’s worth it when it gives us a chance to introduce a few of our favorite combinations, like a dry rosé served with a slab of brioche topped with ricotta, peas, and prosciutto.
With pillowy brioche, ricotta, and prosciutto, this toast recipe is completely luxurious. Try to use fresh peas if you can, but frozen (defrosted) ones will do in a pinch.
Oysters on the grill are surprisingly easy to make, and while you might be tempted to open a bottle of white wine, a dry acidic rosé is a great choice to balance the brininess of the shellfish.
Carrots and rosé might seem like an unlikely combination, but the spiciness of the chickpeas and the lemon and tahini dressing make it a perfect match.
The freshness of this side dish screams summer. If you can’t find Meyer lemons where you live, normal lemons will be just fine.
The best thing about serving rosé with meals is that the bottle (well, a bottle or two) can be paired with the apps, dinner, and dessert. Here’s what we’re thinking.
French madeleines are delightfully cake-like cookies, and these lemon-tinged ones are perfect with afternoon tea or your favorite rosé.
Made in a cast iron skillet, this mouth-watering cobbler is the best way to make use of an abundance of blueberries.
If you want to theme your dessert course, opt for these pink pistachio and rosewater meringues. You might even upgrade your rosé to a bubbly version.
The rhubarb compote in this layer cake makes it the perfect spring dessert. The oat crumble adds a wonderfully unexpected texture as well.
When you need a dessert for a crowd, look no further than this strawberry slab pie. Make sure you have plenty of whipped cream, and opt for a box of rosé so no one goes thirsty.