What food to serve with fine rosé wine

And rosé wine is indeed gastronomic with the ability to accompany a great variety of dishes, be they meat, fish, fowl, vegetable or dairy-based. Few wines work with tomatoes or garlic as well as rosé, for example, and it suits all styles of cooking, from classical Mediterranean, to Asian and fusion, and even simple roasts. And of course the wines are refreshing and actually rather fun to drink, before, during and after the meal. Here are a couple of recipes to favour your posh pinks.

Scallops in a saffron sauce

(prep 20 mins/cook 6 mins)

Ingredients (Serves 4)

• 700g scallops (without their shells)
• 1 tbsp sunflower oil
• 4 shallots, finely diced
• 200ml single creama pinch of saffron threads (approx. 1g)
• salt & black pepper
• fresh chives, to garnish

Method

Wash the scallops in cold water then leave to drain on kitchen paper. Heat the oil in a non-stick frying pan and gently sauté the shallots until translucent. Add the scallops and cook for no longer than 2 mins on each side. Remove the scallops and keep warm. Deglaze the pan with the cream, add the saffron and allow to reduce a little. Season to taste. Arrange the scallops on plates, pour the cream around them and then place chives decoratively on top. Serve with basmati rice and a glass of chilled, elegant rosé.

Recipe from the team at Château Vignelaure, Aix en Provence

Tomato, thyme and goat’s cheese tart

(prep 10 mins /cook 40 mins)

Ingredients (Serves 4)

• 375g pack of ready-rolled puff pastry
• 3 or 4 flavoursome tomatoes, sliced
• 150g goat’s cheese, sliced
• couple of sprigs of thyme
• extra virgin olive oil for drizzling
• runny honey
• 1 egg
• salt and black pepper

Method

Pre-heat the oven to 190°C/gas 5. Line a baking sheet with baking parchment. Lay the pastry on the baking sheet, crimp up the edges a little. Arrange the tomato slices over the pastry, leaving a border, and season. Next arrange the slices of cheese over the tomatoes, sprinkle over some thyme leaves followed by a drizzle of oil and the merest touch of honey. Brush the whisked egg around the edges to glaze. Bake for approx. 40 mins, checking that the pastry doesn’t get too brown. Serve warm with a rocket salad and your Med pink of choice.