Even though Rosé often gets crowned the “queen of spring and summer,” I happily sip it year-round. Living in sunny central Florida, where it feels like summer every day, makes it an easy—and irresistible—choice!
What I adore most about Rosé is its versatility. It’s the ultimate “go with everything” wine—whether it’s eggs for brunch, a crisp salad, seafood, burgers, sausage, or the ultimate crowd-pleaser: a charcuterie board piled high with goodies.
Rosés come in all styles, from lightly sweet to bone-dry, each offering its own refreshing personality. And let’s be honest—it’s basically mandatory to keep a chilled bottle ready to pop open in the fridge at all times.
Part of Rosé’s charm is in its beauty: that gorgeous pink hue that can range from delicate blushing bride salmon to bold vacation-in-Ibiza strawberry. The color comes from a quick little meet-and-greet with the grape skins — just enough to blush, not enough to fully commit to being red wine. Depending on where you are, you’ll hear it called rosé (French, Portuguese, English), rosado (Spanish), or rosato (Italian). No matter what you call it, it’s basically sunshine wearing lip gloss.
Rosé pairings
Rosé is one of the most versatile wines out there—it’s like the chameleon of the wine world, ready to shine with just about anything on your plate! Start with the classic: a charcuterie board stacked with cured meats, cheeses, olives, and fresh bread. A crisp, dry Rosé balances out all those salty, savory bites perfectly.
For something more indulgent, pair a dry Rosé with lobster—its bright acidity cuts through the richness beautifully.
Craving bold flavors? Rosé is surprisingly magical with Indian dishes, cooling the heat while keeping up with the spices.
For a lighter snack, hummus with pita and veggies is an easy win—Rosé’s freshness complements the creaminess.
Even breakfast gets an upgrade: think eggs (yes, Rosé at brunch is always a good idea). And of course, shrimp—whether grilled, sautéed, or in a cocktail—pairs like a dream.
No matter the occasion, Rosé is always ready to join the table. It’s food-friendly, refreshing, and oh-so-easy to love.
It doesn’t take much red wine to turn white wine into that beautiful pink blush—just a splash, usually around 5%, is enough to create Rosé magic!
Rosé is truly a globe-trotter, crafted from countless grape varieties and found in wine regions all around the world. From crisp and refreshing still Rosés to playful semi-sparkling and elegant sparkling versions, there’s a style for every mood and moment.
No matter how it’s made, Rosé always delivers a glass full of charm, freshness, and a splash of sunshine.
Roses can be served with anything. -Julia Child
A Perfect Pairing
An egg salad sandwich goes perfectly with a fruity sparkling Rose. The crisp flavors of raspberry, strawberry, cherry, watermelon, and citrus, will keep you refreshed throughout your meal. Ruffino Sparkling Rosé is my recommendation.
Ingredients
- 7-8 hard boiled eggs
- 3/4 cup mayonnaise
- 1 celery stalk diced small
- 1/2 teaspoon dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
PREP: 20 minutes, Combine: 5 minutes
To hard-boil eggs, follow these steps:
1. Place the eggs in a single layer in a saucepan.
2. Add enough water to completely cover the eggs.
3. Bring the water to a roaring boil.
4. Turn off the heat and cover the pan.
5. Let the eggs sit for 12 minutes.
6. Afterward, transfer the eggs to a bowl filled with ice water and let them cool for 5 minutes.
Once the eggs are cool, peel them and separate the yolks from the whites. Chop the egg whites.
In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, Dijon mustard, curry powder, garlic powder, salt, black pepper, and paprika until the mixture is creamy. Taste and adjust the seasonings as desired.
Finally, stir the chopped egg whites into the yolk mixture. Serve on white or whole wheat bread with lettuce and slices of your choice.
My 3 favorites
Chateau d’Esclans Garrus Rosé
The wine is a pale rose gold color and boasts robust aromas of vanilla, ripe peach blossom, melon, and wet stones. On the palate, it is equally decadent, with vanilla as the prominent flavor, accompanied by notes of butterscotch, brûléed peach, and grapefruit. With bright acidity and a long, peppery finish, this wine has great aging potential. It is best enjoyed between 2025 and 2028.
T. Berkley Rosé of Cabernet Franc
A vibrant and exciting expression of Rosé made from Cabernet Franc and sourced from Northern Californian vineyards across Napa and Sonoma and beyond. Always Cabernet Franc and always a high percentage whole cluster pressed.
Fermented in sandstone amphora and a mix of neutral oak and stainless-steel barrels, this wine is always a delight to make. Succulent and refreshing, with enough acidity to be ultra bright, this wine is electric strawberries and rose petals with more length and body than rosé usually provides. 400 Cases Produced.
This Rosé is fantastic. I was at a charity function that served BBQ pork sandwiches. What a delicious pairing!
Santa Margherita Rosé
Produced by the iconic Santa Margherita brand, this Rose embodies the vibrant character of Italian rosé wines. It greets the senses with a bouquet of red berries, citrus zest, and a hint of floral notes. The palate is light and crisp, filled with flavors of strawberries, raspberries, and a refreshing acidity, making it a perfect choice for sipping on a warm day or pairing with light appetizers.
A few months ago, I performed a wine tasting at a Publix grocery store. I poured Santa Margarita Rosé. I had no idea this brand produced a Rosé! After several sips, I completely fell in love with it. It has a unique flavor that makes it a definite crowd-pleaser! Must try! Below is a nice little snack that pairs well with this Rosé!
Hummus & Naan Snack
- 1 (15 ounces) can chickpeas, drained, reserve liquid
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
- a pinch of Cayenne pepper
- ½ teaspoon salt
- 2 drops sesame oil, or to taste
- sprinkle parsley is optional for color
Combine all the ingredients in a food processor. Blend the chickpeas, lemon juice, olive oil, garlic, cayenne pepper, cumin, salt, and sesame oil until smooth. As you blend, gradually add the reserved chickpea liquid until you achieve your desired consistency. Serve the dip with pita chips, vegetables, or, my favorite, naan. For an extra touch with the Naan, sprinkle a little goat cheese on top. I love it!
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