Wine alone doesn’t always do justice to your cravings. Therefore, pairing it with a side to go along with the silky smooth taste is often what most of us do.
When it comes to a ‘trend-worthy’ glass of blush wine, you can pair it with a myriad of dishes ranging from grilled steak to steamed mussels. Now suppose you opened a few extra bottles at the last weekend retreat or are left with one bottle that no one could finish.
Want to re-cork and store it or put it to good use by making a fun recipe instead?
If the latter is your answer, then buckle up as we take you through this list of delicacies you can pair your rose with. Dive in!
Rose wine comes in both sweet and dry variants, which means you can play with a lot of different dishes. Here are some of our favorite listings:
This cheese pizza topped with tomato sauce and eggplant is the perfect companion to your blush wine glass. To prepare this,
Preheat your oven to 400 degrees and place sliced eggplants on a baking sheet. Bake them for 10-15 minutes with Himalayan salt sprinkled on top.
Now coat the top layer of the eggplants with tomato sauce and 1 slice of provolone cheese. Let this broil for 5 minutes along with some fresh spinach on top.
Just like you make a normal pizza, you can now use these toppings on top. Make sure to serve warm for the best taste.
To make this dish, cook bacon at 425 degrees for about 15 minutes. Squeeze some lemon juice and cut potatoes into quarters while bacon is cooking. Then boil some water and add potatoes (cut into quarters) until they are tender enough to be pierced by a fork.
Now mix these potatoes along with some chives, salt, pepper, sour cream and garlic powder. Finally, garnish it with some bacon and blue cheese and serve along with chilled blush wine.
Pour rosé, shallots, pepper and vinegar in a bowl and mix gently. Then arrange all the oysters on a layer of ice cubes ( or crushed ice) and serve it. This recipe is not only easy to prepare, but also has the goodness of seafood, plenty of minerals and high protein.
It can be refrigerated for upto 6 hours after preparation.
This high-calorie delicacy can be served in any main course meal along with blush as well as red wine. Here’s how you can make it:
Let the steak sit out in the open so that the surface softens evenly. Then heat a medium-sized skillet and put some oil in it. Once the oil starts to smoke, place the steak gently on the skillet and sprinkle some salt and pepper on top.
After 3 minutes, change the sides and make sure that you get a nice brown color on both the sides. Then turn off the heat and transfer the steak on a chopping board. Cut the meat off the bone and rip the pieces downwards so that it looks like a whole sliced steak.
Serve with some rosé and pan juices.
Rosé wine which comes from Garnacha grapes blends seamlessly with this dish. To start the preparation, combine sugar, rosé, salt, and fruit tips in a skillet. Bring this mixture to a boil followed by letting it cool on its own for 15 minutes.
Remove the pits and set them aside. Bring the liquid to a simmer, then add the plums and apricots and cook for another 5 minutes. Poach the fruit over a medium fire, tossing it a few times, until it is barely soft.
Allow the fruit to cool to room temperature before transferring to a refrigerator. Serve the fruit in bowls with some of the poaching liquid, crème fraîche, and cookies on the side to balance the meal.
This recipe is rich in protein and is quite popular. In order to make this, cook the veal after seasoning it with some salt and pepper, for about 7 minutes. After this, transfer it to an oven and roast it for almost an hour.
You can know when the veal is ready by checking the centre, which should be pink in color. Another way is to use an instant-read thermometer, which is around 130 degrees. Once this is done, put the veal on a chopping board and slice it.
Now pour in some rose in a skillet and cook it along with the browned bits of veal until it is reduced to around ⅓ of its original volume. Put this sauce over the veal and serve while warm.
Want something which soothes your taste buds and also goes easy on the heart? Presenting: Salmon with sunflower-dill pesto sauce. This savoury side has a rich texture and goes perfectly with blush as well as other light bodied wines.
Cooking it is also just as easy. Here’s how: Preheat the oven and in the meantime, move to a blender. Blend some dill, basil, lemon juice, olive oil and sunflower seeds until you get a smooth paste. You can also add pesto if you like.
Then skin the salmon and salt it along with sprinkling some pepper for flavor. Let it sear on a hot pan for about three minutes, each side. Then cook it in your oven for five minutes and serve it with the sauce that you prepared earlier.
Common garnishing options include sunflower seeds and dill.
This recipe is perfect for sophisticated gatherings and can be prepared in a flash. All you need is some fennel, shallots and garlic, which you need to sauté for 5-7 minutes.
Then add some blush wine and cook it on high flame for 5 minutes. Throw in some mussels and cover the pan with a lid. Take your swurlay off the heat and add some butter, salt and pepper.
Garnish with thyme and fennel fronds and serve.
Yes, this is a thing! And yes it can be tasty! Hear us out..
Instead of the regular seasonings and boring veggies, topping your pizza with caramelized balsamic-glazed red onions, golden brown brussels sprouts and cheese will introduce you to a new variety of culinary mastery.
You can do the onions and brussel sprouts in some olive oil along with coarse kosher salt and vinegar. Spread this along with some mozzarella cheese on the pizza and drizzle some pepper and chilli flakes on top.
Needless to say, the health quotient of this salad is over the roof, along with its crunchy taste that blends extraordinarily well with a glass of blush wine. You can make it using ingredients like sweet corn, bacon, peeled shrimp, romaine lettuce, avocados and Fontina cheese.
Blush wine’s inherent sweetness and fresh aftertaste can also help you use it as an additive in plenty of dishes. Here are some edibles that you can make using blush wine:
|White Sangria Popsicles||Click here to know more|
|Pink Lemonade||Click here to know more|
|Watermelon Mint Tequila Pops||Click here to know more|
|Strawberry Lemonade Sangria||Click here to know more|
|Frozen Coffee||Click here to know more|
|Starbucks Pink Drink Imitation||Click here to know more|
Aside from cooking, leftover blush wine can be used to make some kitchen essentials too! These little recipes will make for excellent substitutes for common culinary items.
Even though this is no match for store-bought vinegar, it is quite similar in taste. You will need some time, vinegar culture (for white wine), rosé and water. Simply pour all this in a glass jar and cover the mouth using a cheesecloth. Overtime, the alcohol will convert to vinegar.
Continue adding small bits of wine after every 10-14 days until you get the taste right. Ideally, this can be accomplished within a period of 2-3 months.
This can be used to top plenty of dishes due to its tangy taste. To make vinaigrette, combine two parts oil and one part rose and mix well. Splurge some agave nectar, dijon mustard and season with salt and pepper.
This sauce can now be used to season any dry/bland salad.
This liquid is often used by bartenders to adjust the sweetness of a particular drink. You can make rose simple syrup by combining equal amounts of sugar and water along with some leftover rosé which will impart this syrup a pink hue.
Frozen rosé or frosé is known for its slushy texture and sweet taste. This recipe calls for an amalgamation of ice cubes, simple syrup, frozen red berries and 200ml blush wine.
Blend all of this together until you get a smooth paste without any lumps in it. Serve it with some ice cubes and summer fruits.
This simply refers to conventional ice cubes which have been made after freezing some water (diluted with blush wine).
Now that you know about the best food items you can accompany blush wines with, here are some common questions, debunked to give you a better insight on what essentially is blush wine.
All rose wines are blushes, but the vice versa is not necessarily true. When preparing rose wine, the grape juice is often left in contact with skins for about an hour. Furthermore, unlike blush wines; which are a blend of white and red wine, roses are never prepared using a blend.
Some of the best-selling blush wines are:
- Triennes Rosé
- Moulin de Gassac Guilhem Rosé
- Patrick Bottex Bugey Cerdon La Cueille
- Thibaud Boudignon Rosé de Loire
- Pratsch Rosé
|Rose Wine||Cheese pairing|
|Pinot Noir Rosé||Mixed Milk Cheese, feta and mascarpone|
|Grenache Rosé||Baby Swiss, young cheddar and colby|
|Syrah Rosé||Aged cheddar, Gouda and alpine style cheese|
|Zinfandel Rosé||Havarti, fontina and cheddar cheese|
Rose wine is typically served cold/chilled. A colder temperature around 40 to 45 degrees is what gives this wine a structured and aromatic characteristic.
Now that you know what goes with blush wine, why don’t you pop a bottle open and start working on one of the sides listed above! We hope that you enjoy it.