At Dedalus Wine, we believe that terroir-driven rosé deserves just as much attention as red or white. They can be just as transportive, just as complex, and just as delicious, and should be enjoyed freely with great food and friends. Using a handful of pairing principles, we’ve put together this guide to pairing pink wines with cheese to level up your next cheese board.
Rosato & Manchego
Match intensity. Whether it’s Tuscan rosato made with bright, herbaceous Sangiovese, or Spanish rosato with Tempranillo or Garnacha, a slightly darker pink wine with more body and fuller flavor is an amazing pairing with Manchego or other hard sheeps’ milk cheeses. The round juiciness of the wine accentuates the bold, tangy, slightly sweet Manchego style cheeses.
Rosé Champagne & Triple Cream
Fat and acid. Pink Champagne has a round, bright acidity balanced and is made with one or a combination of the primary Champagne grape varieties: Chardonnay, Pinot Meunier, or Pinot Noir. Acidity in wine is a natural pairing for fat. When you drink a rosé Champagne with an oozy triple cream cheese, you’ll experience a karate chop of juicy acidity that cleanses your palate and primes you for the next bite.
Provence Rosé & Goat Cheese
What grows together goes together. It’s our most tried and true pairing method. You can always count on wines pairing incredibly well with dishes from the same region. So a Provence rosé will go incredibly well with goat cheese, which is a specialty of the Mediterranean area. They balance each other naturally. The pillowy fresh goat cheese accentuates the juicy, fruity aromas and flavors of strawberry, watermelon, and roses in the rosé.
