Over the next month or so there will be times when many of us just want to “take a break” from the big meals and all the things that go along with it. One suggestion to get this started is by serving up an Italian-style seafood dish. Paired with a lighter wine, this can be a nice celebration in itself!
And one of the wines that works well with these lighter mealsis a good dry Rosè. With the Italian-American favorite, Cioppino, there are few wines that partner so well.
Maybe it’s the “seafood gumbo” flavors that Cioppono presents that pulls it all together, but the crisp red berries in a good Rosè make it happen, big time. There are also variations in Rosè wines that work a little differently, some are better, some worse.
Even the colorful appearance of the sauce base that this cuisine presents is a pair with Rosè. This is probably because there is basically nothing more to the entrée than a bowl of Cioppino, a plate of sliced bread, and a glass of wine! All the color is between the wine and Cioppino.
As a suggestion, try pairing a few different dry Rosè wines. For a sample of one that’s on the simpler, lighter side, pour La La Vieille Ferme Rosè, under $10. Then to experience one that’s got a bit more zip,uncork a Rosè de Floridene, priced around $9. Both of these are in stock at Total Wine and produced in France. Or, if you’re partial to the West Coast, an even bolder Rosè wine choice is Chehalem’s Rosè of Pinot Noir. You can find it at AJs as part of their Winter Wine Spectacular for around $19.
In the end, it all depends on your preference as to which wine works best. But the very light white wines are probably not going to be forward enough and a really big red, like a Cabernet or Zinfandel, will push too hard. Many prefer to pair Italian seafood dishes with an Italian Chianti, making that the perfect fall back position for those who just “can’t, won’t, or don’t” do Rosè.
Enjoy the wine right through the last bite of sauce-soaked bread! What a nice way to savor seafood while taking a break between holiday soirées.