what main dish should I cook that pairs well with rose wine?

June 2, 2007 8:14 AM

what main dish should I cook that pairs well with rose wine?
posted by davidvan to Food & Drink (8 answers total)

Rosé (dry) goes well with bouillabaisse, most seafoods, salmon and ham (especially a pleasant off-set to the salt in smoked salmon and ham). It's amazing how rosé / blush wines have made a comeback in popularity, especially since last summer.
posted by ericb at 8:42 AM on June 2, 2007

Cornish game hens.
posted by Steven C. Den Beste at 8:54 AM on June 2, 2007

Salmon Ceviche with Sweet Corn Vinaigrette

1 1/2 pounds salmon fillet
1 cup fresh lime juice
1 white onion, diced
1 tablespoon Kosher salt
1 tablespoon coriander seeds, toasted and ground
1 1/2 cups fresh sweet corn, blanched
2 tablespoons sherry vinegar
2 tablespoons Fino sherry
1/2 cup olive oil
salt and pepper
2 Roma tomatoes, diced
2 scallions, chopped
Bibb lettuce

1. Cut salmon into 1/2-inch cubes and toss with lime juice, onion, salt and coriander in a non-reactive container. Refrigerate for 12-24 hours.

2. In a food processor, combine 1 cup of corn, vinegar and sherry and start the motor. With the motor running, add the olive oil in a slow, steady stream to form an emulsion. Adjust seasonings to taste with salt and pepper.

3. Remove the salmon from the marinade and discard the marinade. In a bowl, toss together the marinated salmon, tomatoes, green onions, and the remaining corn along with the corn dressing. Serve on Bibb lettuce. Drizzle with paprika-infused olive oil if desired and serve with pepitas (Spanish flatbread).
posted by briank at 9:01 AM on June 2, 2007 [2 favorites]

Spicy sweet Thai food, curry, or anything with a spicy tomato & seafood flavors like paella or jambalaya.
posted by tula at 10:26 AM on June 2, 2007

grilled shrimp with fruit salsa. mm!
posted by thinkingwoman at 10:43 AM on June 2, 2007

According to my copy of What to Drink with What You Eat (an interesting book, I recommend it) rose goes best with charcuterie (esp. with dry rose), fish (esp. fried, grilled, or stewed), pork (esp. grilled or roasted), salad (esp. green and composed, and esp. with drier rose) and shrimp (esp. grilled). They suggest avoiding cream sauces and raw oysters.

I like it with slightly spicy Mexican dishes, myself.
posted by booksherpa at 10:49 AM on June 2, 2007

Really good suggestions in here already, but I though I'd add a few of my own. My father in law calls rosé "patio wine." They live in middle Tennessee, where summer is tremendously hot, and it's a wine he loves to drink sitting on the patio in the heat and watching the sun go down. That mindset has always sort of informed the kind of food I like to eat with rosé: foods that would be great on a hot summer evening on the patio.

So darn near grilled anything (chicken, pork, or fish, in particular, with sweet or sweet/spicy glazez or sauces), anything particularly fragrant like southeast Asian food (Thai, Korean, Indian), anything fruity (like the above grilled shrimp with fruit salsa) or with some natural sweetness (like the above sweet corn vinaigrette, scallops, ham, etc.), anything you'd eat on a picnic (crudite, roast chicken, cured meats, light cheeses) and most Spanish or Provencal foods will go great with it.

And briank, that salmon ceviche looks awesome. I will totally be making that soon.
posted by mostlymartha at 10:56 AM on June 2, 2007

Assuming you mean a dry wine, I'd go for anything you'd serve with white wine that isn't delicately flavoured. Sole in beurre blanc? Too delicate for a rose. Salmon? Just fine.
posted by Nelson at 5:34 PM on June 2, 2007