The Best Dishes to Pair with Rosé Champagne
Rosé champagnes are exceptionally versatile and pair well with a number of dishes, from raw red meat to oily fish and even shellfish. June 26th marks International Rosé Day, so now is the perfect time to plan your celebratory rosé champagne meal.
Sometimes it’s the unusual pairings that work best. Take beef or duck carpaccio, for example. These fatty meats have a high oil content, which can complement the fruitiness of rosé champagnes really well. Meat in its raw state remains juicy, whereas cooked meat can be dry, making the champagne taste harsh. Some people argue that rosé champagne’s acidity makes it perfect to pair with raw meat because it helps to cleanse the palate between bites. Try pairing your carpaccio with either Veuve Clicquot Rosé, Moët & Chandon Rosé Impérialor Ruinart Rosé.
Some vintage rosé champagnes have a robust enough texture and flavor profile to stand up to strong meats such as ’nduja or spiced lamb. Dom Pérignon Rosé 2006 is one such example. For the main course try lamb seared and served pink with a lemon, mint and pink peppercorn sauce, or ’nduja and mozzarella stracciatella risotto. In both cases the smoky spices complement the subtly smoky notes of the champagne.
Generally, any flavour that is too distinct, too acidic, too bitter or too salty should be avoided when it comes to Ruinart Rosé. Instead, pair this generous and delicately fruity rosé champagne with raw salmon or tuna: sushi or sashimi works particularly well if combined with pickled ginger or a shiso marinade. Red mullet is a great companion for Moët & Chandon Rosé Impérial, and Veuve Clicquot Rosé is ideally matched to lightly grilled tuna or oak-smoked salmon and zingy pickled cucumber.
If mussels are on the menu, order a bottle of Dom Pérignon Rosé 2006. This extra special vintage champagne is immediately striking on the palate, and its unctuous texture and appealing saline quality were made for shellfish. Make it even more perfect by filling the mussels with a stuffing created by the maison’s executive chef Marco Fadiga, who suggests combining sausage meat, parmesan, breadcrumbs, chopped parsley, orange flesh and a thin slice of bay leaf.
Desserts with forest fruits and red berries are suggested to match the red fruit notes found in pinot noir, which often makes up a high proportion of the blend in rosé champagnes. Moët & Chandon Rosé Impérial is made primarily from 40-50% pinot noir grape, meaning this non-vintage champagne pairs exceptionally well with a fruit salad filled with fresh red berries. Similarly Ruinart Rosé, with its aroma of freshly gathered cherry, raspberry and wild strawberry, is the ideal accompaniment to a range of red fruit desserts, from panna cotta with vanilla and raspberry, to strawberry or raspberry tart.