Rosé Recipes

Red wine for beef and lamb, and white wine for chicken and fish. That’s all there is to know about wine and food pairings (it's really not!), but what do you do with rosé? Rosé wine is for sipping in the sunshine and maybe drinking a little too fast, but not for food, right? My friend how poorly informed you are.

Rosé and food go so well together, it’s incredible that they don’t get top billing more often. Maybe it’s because restaurant wine lists consign them to a little section at the bottom, or maybe it’s because by the time the food is ready, the rosé is often empty.


If you're stuck searching for a great rosé recipe we have three absolute belters for you right here - tried, tested and enjoyed...



Salmon and avocado rice bowl with soy and lemon dressing



  • 4½ tbsp soy sauce
  • Grated zest and juice 1 lemon
  • 2 sustainable salmon fillets, skinned
  • 200g tenderstem broccoli, trimmed
  • 2 tbsp mixed seeds of your choice
  • ½ tbsp honey
  • 250g pack Tilda steamed wholegrain basmati and wild rice, or similar
  • 1 ripe avocado, roughly chopped
  • 4 mini cucumbers, sliced (or ¼ regular cucumber, halved and sliced)
  • Cress/herbs, kimchee or pickled red cabbage to serve



  1. Mix 4 tbsp soy sauce with the lemon zest and juice in a small bowl. Put the salmon fillets in another bowl, add half the soy/lemon sauce and turn to coat.
  2. Add the broccoli to the steamer pan/basket over simmering water and steam for 3-4 minutes, then refresh under cold running water. Set aside.
  3. Add the salmon to the steamer (discard the marinade in the bowl) and steam the fish for 5-6 minutes. Meanwhile, toast the seeds in a dry frying pan for 1 minute then, off the heat, stir in the remaining ½ tbsp soy sauce and ½ tbsp honey. Leave to cool.
  4. Meanwhile, reheat the rice according to the pack instructions, then divide between 2 bowls. To each bowl add half the broccoli and avocado and a salmon fillet. Toss the cucumber in the remaining soy/lemon dressing, then share between the bowls. Serve with cress/herbs and pickled veg, with the sticky seeds scattered over.

Pair me with Château Bauduc Rosé

The fresh summer flavours of strawberry and raspberry were made for this brilliant brunch!


The original recipe for this is here



Ultimate spaghetti carbonara



  • 4100g pancetta
  • 50g pecorino cheese
  • 50g parmesan
  • 3 large eggs
  • 350g spaghetti
  • 2 plump garlic cloves, peeled and left whole
  • 50g unsalted butter
  • sea salt and freshly ground black pepper




  1. Put a large saucepan of water on to boil.
  2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
  3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
  4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
  5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
  6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
  7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
  8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
  9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
  10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
  11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
  12. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Pair me with Bardolino Chiaretto

The red berry flavours and acidity of the Chiaretto cut through the creaminess to perfection!


The original recipe for this is here



Raspberry Rosé Cupcakes

Ok this one isn't strictly pairing, but I promise if you drink the wine with the cupcakes, it pairs perfectly!




  • ½ cup unsalted butter, at room temperature (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ½ cup rosé wine
  • ½ teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt


  • 1 cup rosé wine
  • 1 cup raspberries, fresh or frozen
  • 4 cups powdered sugar, sifted
  • 1 cup unsalted butter, at room temperature (2 sticks)
  • Pinch salt
  • Additional raspberries, for garnish



  1. First, prepare cupcakes. Preheat oven to 350°F. Butter muffin pan or line with paper liners.
  2. In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and sugar together on medium high speed until light and creamy, about 3 minutes.
  3. In separate bowl, combine eggs, egg yolk, rosé wine and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
  4. Scoop batter into the prepared muffin pan, filling each cup only ⅔ full. Bake until cupcakes just begin to turn golden and spring back when gently pressed, about 15-18 minutes. Let cool completely.
  5. To make buttercream, combine raspberries and rosé wine in small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about ¼ cup, about 30 minutes. Pass through mesh strainer to remove raspberry seeds and let cool completely.
  6. In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, mix butter, sifted powdered sugar, salt and reduced raspberry rosé mixture until combined. Increase speed to medium high and beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.

Pair (Make) me with Durnberg Blanc De Noir

The marzipan flavour in the wine, and it's slightly sweeter nature, makes for the very best cupcake wine.


The original recipe for this is here

Written by Matt Mugan