I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
Just like any other type of wine rosé comes in different styles from the very pale wines I’ve been tasting over the last few days to deep-coloured wines which are more like a red. In both instances some will be dry and others less so.
To take one specific example, tuna: If I were drinking a Provenal rosé I’d go for a classic salade Niçoise or raw or barely seared tuna. If I were drinking a more robust southern French rosé I’d be more inclined to serve it seared on a ridged grill pan with a salsa. I’d probably reach for a Chilean rosé if I’d put some kind of spicy rub on the tuna and cooked it on a barbecue and I’d go for an off-dry rosé if I'd given it a Thai-style marinade or glaze.
Or, thinking about another recipe, ratatouille: If I’d cooked it the traditional way for a long time with plenty of olive oil I’d go for a strong dry rosé from the Languedoc or Costières de Nîmes but if it had more contemporary spin and was based on some very lightly cooked Mediterranean vegetables, cooked for a shorter time in a light tomato sauce I’d reach for a light Provençal rosé.
What this trip to Provence has taught me is that if you’re serving one of these lighter, drier styles you don’t want to overwhelm them with powerful seasoning or heavy saucing. Which means that not all Provenal dishes will necessarily work! More on this next week.