Vino rosè: a quale cibo abbinarlo?

Rosé wine: which food to combine it with Rosé wine is characterized by drinkability, extreme freshness and particular nuances. Furthermore, it goes perfectly with various dishes, for example with meats, grilled, roasted, but also with fish crudités and cold pasta..

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Characteristics of rosé wine

Considered by many as a simple aperitif wine, rosé wine can be instead an excellent wine for the whole meal. A wine that does not have the typical acidity of white wines and the astringency of red wines. An extremely versatile wine to combine with numerous dishes. The most used technique to create rosé wine is short maceration: this means that the red grapes, after the harvest, are crushed and not pressed. As with red wine, the must is fermented by leaving the skins of the grapes to macerate, a step which gives the wine its color. This occurs with the extraction of anthocyanins, phenolic substances responsible for the typical pink colour. In the case of rosé, in fact, contrary to what happens with other wines, the skins remain in contact with the must only for a few hours. The next step is the fermentation in white, therefore only of the pressed must, with the achievement of the right flavour, without tannins, and with little body. Compared to white wines, , the rosé ones are softer and less acidic; compared to reds they are also less structured and sapid, as well as having a lower alcohol content. These characteristics allow it to be paired with first courses with acidic condiments, but also with pizza, precisely because of their greater sweetness and softness.

More structured rosé wines

The higher the fixed residue and the alcohol volume of a wine, the more full-bodied and structured it will be. In this context, a full-bodied rosé wine can be paired perfectly with more structured dishes, perhaps with medium-aged and stretched curd cheeses, cold cuts, fatty fish and white meats, including grilled or roasted ones, and seasoned first courses.

Less structured rosé wines

With a less structured rosé wine, it is advisable to opt for the combination with more delicate foods: seafood or land appetizers, molluscs, crustaceans and fresh cheeses, but also risottos and vegetable-based first courses or, in any case, with delicate seasonings . Rosé wine is also perfect during an aperitif.

Rosé wines with the rule of harmony

The rule of harmony, or concordance, is based on the harmonious combination between the taste of a food and that of a wine, in order to obtain mutual valorisation. For example, a rosé wine with intense notes of flowers and red fruits goes perfectly with a n raspberry risotto and red prawns; in fact, the raspberry emphasizes the delicate and fruity aromatic profile of the wine, while the shrimp contributes to its flavor.

Rosé wines with the rule of contrast

Contrary to concordance, this tends to exploit pairings by contrast, therefore focusing on the peculiarities of wine and food to be enjoyed in particular ways. For example, if we take into consideration a more structured and enveloping rosé wine with marked citrus notes, it is recommended to pair it with sushi seasoned with soy sauce, or even with Thai and Indian dishes, in order to counterbalance the sapidity.

Rosé wines and territorial food

Another suggestion is to combine rosé wine with regional and territorial products. In this case, the combination with meat is better, for example arrosticini and grilled white meats, but also with ricotta and nduja pasta and Caciucco alla Livornese..

The Spumante Uvavita Rose Brut it is produced from hand-picked Sangiovese grapes, from which a pale pink flower must is obtained. A ideal wine for aperitifs, but also with Cinta Senese cured meats, seafood and shellfish. Uvavita is ideal throughout the meal, but also in combination with pizza.

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