RosÃ© wines are probably the most versatile food wine around. They make great partners with salads, especially those that feature meat, seafood or citrus fruit. And it’s the wine of choice in the south of France to pair with the classic nicÌ§oise salad of fresh flaked tuna, hard-boiled egg, green beans, and black olives topped with anchovies and drizzled with olive oil dressing. Pink fish, such as salmon and steelhead trout, and meatier varieties including tuna, red snapper, swordfish and marlin find a friend in roseÌ. It also pairs great with garlicky grilled shrimp.
Since Bordeaux comes in so many styles, you can easily find a wine to pair with food. Try light or medium-bodied whites or medium-bodied reds with seafood, fish and fowl. With famous full-bodied reds, cheeses such as Camembert, Brie and Roquefort, and meats such as beef, veal and lamb pair well. The lemony richness, minerality, and acidity of a dry white Bordeaux is a tasty match with seafood and shellfish, including oysters, grilled or fried fish, and fish cakes. These wines also pair quite nicely with chicken and Japanese food such as sushi and sashimi. Fans of Italian cuisine can enjoy them with a creamy seafood pasta dish. Try Mouton Cadet Bordeaux Blanc with grilled fish, sole meuniÃ¨re or salmon with fresh pasta. The Augey Bordeaux Rouge pairs well with lamb, rich meat dishes, steak and Camembert, Roquefort or cheddar cheeses.
CÃ´tes du RhÃ´ne’s black fruit and spices pair well with roasted pork and poultry, as well as grilled lamb, Middle Eastern cuisine and aged cheddar cheese. Try Parallel 45 CÃ´tes du RhÃ´ne throughout the meal with grilled/roasted meats, Pot-au-feu, cheese and more.