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Rosé as a food companion

With a glass of rosé we usually celebrate the summer, the end of work and everything pink... What many people do not know: Rosé can do much more than aperitif, it is a great food companion. Its light acidity is perfectly balanced especially by the sweetness of fruits or by creamy dairy products. This makes it the ideal partner for our favorite dishes from the summer light cuisine!

With melon and prosciutto crudo

The classic for appetizers or lunch on a hot summer day. Melon and prosciutto make a dream team... The sweetness of the fruit and the spicy flavors from the prosciutto call for a third in the bunch to hold its own. We recommend Same River Twice from the southern Rhône Valley - a fruity rosé with depth.

Bottle of Same River Twice Vin de France Rouge from Heliocentric Wines

With the classic bruschetta

Toasted slices of bread with ripe, juicy tomatoes, garlic and basil - so simple, so good! Wine pairing with fresh tomatoes is not so simple. A low-acid, complex rosé like Ultimate's yeast-aged Côtes de Provence is a great match here! In no time at all, the quick dinner becomes a feast for the senses.

Bottle of Côtes de Provence Rosé from Ultimate Provence

With shrimp cocktail

Je vois la vie en rose… In the glass as on the plate! The iconic shrimp cocktail is fruity, fresh and creamy - and goes perfectly with a glass of rosé, and not just in terms of color. La Villette tastes delicately of berries and, thanks to its pleasant acidity, stands up wonderfully to the heavy cocktail sauce. Serve with a baguette - and you'll feel like you're in a restaurant on the beach in Nice.

Bottle of Rosé from La Villette

With crostini with peach and burrata

A wonderful summer dish that we discovered last year is crostini with peach, tomato and burrata. This is high summer on the plate - and in the glass we treat ourselves to something quite exquisite: a Château de Selle Rosé from the renowned Domaine Ott. It is produced using the traditional saignée method. A world-class rosé.

Bottle of Chateau de Selle Rose Cotes de Provence AOC from Domaines Ott

With asparagus and grilled Brie

Have you ever baked a soft cheese? Not quite easy, requires a little flair - in a way like pressing a rosé. 11 minutes is the perfect duration of contact of the grape juice with the skins to get the wonderful pink color and filigree floral aroma - at least this is the credo of the Pasqua winery from Lake Garda.

Bottle of 11 Minutes Rosé from Pasqua

With seafood

Moules et frites, paella, or a pulpo salad - seafood is undoubtedly the food that gets you in the vacation mood the fastest. We serve our absolute favorite rosé with it: Twenty Twelve from the Mallorcan organic winery És Fangar. This rosé stays on the skins for a relatively long time and is partially aged in barriques - it is correspondingly complex and intense - making it the ideal pairing for seafood.

Bottle of Twenty Twelve from Es Fangar Vins

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