Russ Parsons of the Los Angeles Times gives us a run-down of the best foods to pair with Rosé wine.
Which foods pair best with rosés? The question is almost beside the point. Rosés are made for warm summer evenings, dinners outdoors with friends and laughter. Serve dishes that fit with that kind of setting and you’re on the right road.
Think of summer foods, like tomato salads, olives, salumi, vegetables right off the grill. Rosés love brash flavors: salty, a little spicy, redolent of summer herbs like basil and oregano, and, of course garlic.
Olives, cured with cumin and garlic or baked with herbs? Of course. Prosciutto and melon? Perfect. Toasts with tapenade? Even better.