Rosé is a refreshing wine that pairs well with summer dishes, though pairing it with dessert requires thought. It is not compatible with rich desserts like chocolate or cream, but can elevate lighter, fruit-based sweets. Experts suggest choosing rosé from Provence for its crisp, fruity profile, making it ideal for pairing with seasonal fruits or lighter baked goods. Organic wines without additives are recommended for a better tasting experience, whether still or sparkling rosé is preferred.
Rosé doesn't always want to be paired with sweets-especially if we're talking about cream-heavy or chocolate-drenched options. The acidity just doesn't play well with rich, mouth-coating fats.
Wines from Provence tend to be dry, bright, and fruit-forward-aka ideal if you're pairing with fresh seasonal fruit or lighter baked goods.
Every expert I spoke with emphasized the same thing: when in doubt, go French. Specifically, Provence.
Look for organic wines with no additives (added sugars, colors, concentrates, etc.) so you can feel confident about what's in your glass.
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