The old concept that red wine should be served with meat while white wine goes with fish is a good rule for beginners — until you know when to break it — but where does that leave rosé? rosé wine, in particular, is beautiful with food. Made from crushed red grapes whose skins are left on for a period of just several hours or days during the maceration process, rosé is much lighter than its red cousin, while also having the ability to be more nuanced, structured, and versatile than white.
One of the most important things to consider when pairing any wine is the fat content of the food it’s being sipped with. As a rule of thumb, fatty foods and rich dishes such as steak work best with wines that have some acidity to it, to help cut the grease and keep the palate fresh for the next bite. Château d’Aqueria Tavel Rosé has the tannins, acidity, and heft needed to pair with the marvelously marbled and flavorful fat in my preferred cut, bone-in ribeye.
Excerpt Taken From: Food & Wine
Author: Karla Alindahao
