Pairing Rose

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Provence in California

The Lorenza Rosé is as refined and graceful as a ballerina, yet truly brought the goods on the palate with focused vibrant fruit and cleansing minerality. It is styled after the Rosés of Provence, yet with a ripe (not sweet) character that California is perfect for. This ended up being a group favorite when paired against a number of seafood preparations, yet the one that stood out was a Seafood Avocado Salad with Ginger. In this preparation, the salad complemented the wine beautifully by adding hints of spice and salinity to the palate, and the Lorenza was the perfect wash of refreshing fruit after each bite.

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2011 Lorenza Rosé – On the nose, I found green melon with spring flowers, almond skins and saline minerality. With air, the bouquet continued to blossom, gaining depth and richness. On the palate, it was soft and medium-bodied with fresh, young strawberries and a mineral core. It firmed up on the refreshing finish with pit fruits and a tinge of citrus.

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teddz

880703 23

For me, the most obvious pairing of all is a big salade Nicoise, will all the classic ingredients: lettuce, green beans, tomatoes, olives, potatoes, tuna. You can fancy it up by using fresh tuna, but canned is just fine. Add a baguette and you'll think you're on a quai in Marseiiles.

Jun 22, 2012 at 2:04 PM
Eric Guido

Hand of Snooth Voice of Snooth

92549 59,470

That sounds fantastic, thanks for sharing.

Jun 23, 2012 at 2:31 PM
williamsim-
pson

120201 212

Salade Nicoise is a classic pairing teddz. Nb To please the Comite De Nice who do the "proper" recipe in French on the web, dont forget the hard boild eggs, anchovies and bit of green pepper !

Rose wines and food is big topic. Spanish roses are deeper pink and pair off with grilled kid, lamb as well as your normal seafood options like paella and deep fried baby squids in breadcrumbs. Mmmmmm.
We found Bandol Rose great with spicy dishes (unexpectedly including a minced lamb curry).
Pinot Noir d'Alsace is technically a red but its color is dark pink. Yet it marries up with beef surprisingly well.
Light Provence pinks obviously love seafood, chicken and salads and sunny days in village squares while you wait for the waiter to do his rounds before serving the english or americans!

Jul 03, 2012 at 9:08 AM
teddz

880703 23

Oops! Indeed, I forgot the eggs, but I've never been a fan of anchovies.
Along with the deeper pink Spanish roses are the Argentine ones we find easily in the US (based on malbec or cabernet rather than grenache). I'm not so fond of pairing these with red meat, except if the flavors are toned down by serving the food cold, as at a picnic. Would be fun to see if a Spanish mourvedre rose could fill in for your Bandol. If I recall, there are some deeply colored ones out there.

Jul 04, 2012 at 9:07 AM
Calamus

1121277 248

Love the pairings. I have a great herbe de provence blend from Eze that tastes great with roses on white fish, gambas, and light olive oil based dressings.

Jul 24, 2012 at 7:49 PM