Food-friendly rosés to beat the summer heat

Summertime rosés from Calandro’s Supermarket. Photo by Stephanie Landry

If you’re a red wine drinker, there’s a lot to love about rosés. They offer incredible complexity while also being refreshing and dry. And if you’re a white wine fan, rosés mimic that crisp, cool experience while giving even more depth of flavor. Rosés remain misunderstood—many folks still think they’re sweet—but a growing number have discovered their summertime drinkability.

“Rosés are perfect for the unbearable Louisiana heat,” says Eileen Bonemery, wine manager at Calandro’s Supermarket on Government Street. Both locations of Calandro’s, and wine shops throughout the Capital City, are well stocked with rosés this season. It’s the perfect time to experience their wide-ranging profiles and play around with culinary pairings.

You can find plenty of pricy high-end rosés, but these three offer great value.

Angels and Cowboys
Rosé • Sonoma County
California • $15

Grenache, malbec, pinot noir and tempranillo grapes conspire here to form a terrific wine with good minerality. Look for notes of stone fruit and grapefruit. A long finish makes this an elegant choice for summer suppers.

Pair it with: Anything ethnic, including sushi, Thai curries and tandoori meats. It also plays well with take-out Lebanese, boudin balls and fried soft-shell crab.

Marchesi Incisa della Rochetta
Monferrato • Futurosa
Italy • $11

From the Piedmont, this medium-bodied rosé is made from barbera and pinot noir grapes. Look for floral notes and a blast of berry fruit. There’s a nice finish and plenty of acidity.

Pair it with: Cheese, cheese and more cheese, including young goat’s milk cheeses as well as aged Emmenthaler or earthy Morbier. Try it with a gourmet grilled cheese sandwich made with sharp cheddar and local tomatoes on brioche.

Sables D’Azur
Provence • France • $12

This beautiful, salmon-colored rosé from Provence is clean and crisp and presents notes of fresh strawberries and citrus. The fruit doesn’t get in the way, though, in this exceptionally food-friendly option.

Pair it with: Ratatouille with fresh eggplant, tomatoes and summer squash, or grilled red snapper with a spicy Creole aioli and sweet potato hash.