Rosé wine—mostly dry wine, that is—pairs great with a wide range of food. In fact it’s one of the best pairing wines there is.  Rosé wine is a “bridge” between red and white wine, and don’t think “plonk” or White Zinfandel; Rosés can be sophisticated and fairly expensive, frankly, such as Domaines Ott, which Sherry-Lehmann in Manhattan calls the “gold standard” and sells for about forty bucks a bottle.  Wines with just a hint of sweetness can be great pairs, because let’s face it, a lot of the food we eat has a little sweetness to it: BBQ sauce on ribs, tomato sauce on pasta, and glaze for Asian foods.  Rosés are great for all these. BTW, Rosés from Spain…

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