Somm Notes: Our Quick Rosé & Food Pairings 101

Rosé is one of the most versatile — and most misunderstood — types of wine in our portfolio. Should it be paired with food or kept out of the kitchen? Is it best served ice cold or less aggressively chilled? We decided to ask an expert, Browne Family Vineyards Resident Somm and Tasting Room & Education Manager (who is currently waiting on the results from her Level 3 WSET Exam!).



Myva loves Bordeaux blends, Cabernet Franc, Northern Rhone’s and (of course) sparkling wine. We spoke with her about the best ways to maximize your rosé consumption this summer.

What types of rosés go best with food?

They all go best with food! There are many different rosé styles out there, depending on the grape variety used and time of skin contact/maceration, ranging from light and fruity to bold to off-dry/sweet berry versions — and each one has a perfect fit for food.

Why do you think rosé has gotten a bad rap as a food wine?

Basically because there used to be a lot of cheap, badly made rosés out there, and it was never really served in ‘serious’ restaurants or recommended by Somms as it was not considered a ‘proper wine’ — it was made using leftover grapes from making red wine. Also, most rosé was sweet, which made it difficult to pair with aperitifs and food in general.

What are some common misperceptions about rosé?

That all rosé is sweet – not so much now. And that the color will tell you about the quality of the wine.

Can you share a few different rosé and food suggestions and talk us through why the pairings work so well? 

Lighter styles of rosé, usually from Pinot Noir grapes or Provencal style, are perfect on their own or as aperitifs with lighter foods: think light salads with vinaigrette, raw or lightly cooked fish, or soft cheeses. You are matching the weight of the rosé with lighter foods so it does not get overpowered and letting the rosé be the star!

 For fuller bodied rosés that have more skin contact, you can pair them with heavier dishes. These are perfect BBQ wines and can go with grilled sausages, burgers, paellas and anything with a bit more substance – these rosés have a bit more structure from the time spent with the skins, so they behave like a very light red but are served cool so they are nice and refreshing for summer.

 For off-dry (sweeter) rosés you can also pair them with spicy food; the sweetness tames the spicyness.

 When it comes to bubbles and rosé, if dry, follow the aperitif route, but to play with the texture of the bubbles you can also add something crunchy to the salad, for example, so the bubbles and texture complement each other. For the sweet rosé bubbles, try them with dessert; now that we are heading into spring/summer, go for a berry tart or strawberries and cream.

At what temperature is rosé best served? 

Chilled to 50 degrees Fahrenheit to highlight the acidity and freshness of the wine.

What’s your favorite rosé from the portfolio?

Browne Bitner Estate Grenache Rosé 2020 for sure. It screams summer and is so aromatic! It is harvested at night to get that beautiful color and so the aromas don’t escape, and has flavors of watermelon, citrus and white peach.

What is your personal favorite situation for drinking rosé? 

After a long day, when the sun is setting and it is hot but not too hot, and you can sit outside with a glass of rosé and some goat cheese.



Myva Turner started her wine journey in Mendoza, Argentina, where she and her husband founded Mendoza Wine Camp in 2010. At the agency, she specialized in exclusive behind-the-scene experiences in the Mendoza wineries, educational wine tours, food & wine pairing classes, blending sessions, and so much more. During the same time period, she traveled to Napa to work the wine harvest for a season, and also served as a teacher at the Argentine School of Sommeliers.

Originally from Buenos Aires, Argentina, Myva spent her formative years in the UK before relocating to the Seattle, WA area with her husband in 2019. She studied French and Political Science at Cardiff University, received her initial Sommelier certificate through Escuela Argentina de Sommeliers in 2009.