Rosé — what to pair with

18 dishes pair well with this style

Darker Bandol-style rosé Dry Provençal-style rosé

Meaty tuna can be raw and delicate or seared and almost steak-like.

Chickpea puree with tahini, lemon, garlic, olive oil, and vegetables.

Stewed summer vegetables offer tomato acidity, herbs, olive oil, and umami.

Tuna, egg, olives, anchovy, and vinaigrette make a salty structured salad.

Saffron rice with seafood, chicken, sausage, or vegetables is savory and flexible.

Stuffed peppers bring chile flavor, cheese richness, tomato, and often frying.

Fried chickpea fritters with herbs, tahini, pickles, and pita need freshness.

Eggs poached in tomato-pepper sauce create a spicy, acidic brunch dish.

Earthy sweet beets often include vinegar, citrus, herbs, nuts, or goat cheese.

Mild roast pork is medium-weight and easily shaped by sauce or seasoning.

Hot, tangy lamb curry puts vinegar, chile, and spice in the foreground.

Grilled lamb chops offer char, fat, and herbal savor in a compact dish.

Spiced rice with meat or vegetables is aromatic, savory, and moderately rich.

Rich oily fish can pair with substantial whites, rose, and some light reds.

Spinach, paneer, and gentle spice make an earthy vegetarian curry.

Spiced grilled lamb meatballs bring char, cumin, herbs, and fat.

Tomato, mozzarella, basil, and charred dough make a bright casual pairing.

Brie and Camembert styles are creamy, mushroomy, and rind-driven.

Get a specific recommendation for your bottle and occasion.