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We all know a crisp glass of ros\u00e9 shines in the summer. It\u2019s cold, it\u2019s light, it\u2019s pink\u2014what\u2019s not to love? It looks the part, tastes refreshing, and makes the best patio companion. But while I\u2019ve got no problem pouring a glass to go with a salad, some cheese, or on its own, there\u2019s one thing I realized I had no clue how to pair it with: dessert.<\/p>\n
Ros\u00e9 is fruity, a little floral, sometimes dry, sometimes bubbly. But does that mean it goes with chocolate? Citrus? Cake? Turns out, ros\u00e9 doesn\u2019t always want to be paired with sweets\u2014especially if we\u2019re talking about cream-heavy or chocolate-drenched options. The acidity just doesn\u2019t play well with rich, mouth-coating fats. But with the right pairing? It can actually elevate<\/em> the dessert\u2014and vice versa.<\/p>\n So I talked to people who really know their stuff: a chocolatier, a consulting winemaker, and a wine bar owner. Here\u2019s what they had to say about making your favorite pink drink play nice with sweets.<\/p>\n Whether you’re sipping something sparkling or cracking open your favorite $12 bottle from Trader Joe\u2019s, here\u2019s what works\u2014and what doesn\u2019t.<\/p>\n Before we get to dessert, let\u2019s talk about the wine. Almost every expert I spoke with emphasized Before we get to the sweets, let\u2019s talk wine. Every expert I spoke with emphasized the same thing: when in doubt, go French. Specifically, Provence.<\/p>\n \u201cThose ros\u00e9s have a crisp, fruity profile that is perfectly refreshing for a summer sip,\u201d says Ashley Herzberg, consulting winemaker at Avaline<\/a>. \u201cLook for organic wines with no additives (added sugars, colors, concentrates, etc.) so you can feel confident about what’s in your glass.\u201d<\/p>\n Wines from Provence tend to be dry, bright, and fruit-forward\u2014aka ideal if you\u2019re pairing with fresh seasonal fruit or lighter baked goods.<\/p>\n Still ros\u00e9s usually shine brightest with fruit-forward desserts, tarts, or citrusy bakes\u2014nothing too rich or chocolate-heavy. Sparkling ros\u00e9s, on the other hand, bring a vibrant acidity and effervescence that opens the door to bolder pairings.<\/p>\n \u201cThe lively bubbles act as a palate cleanser, allowing each bite of chocolate to shine,\u201d says chocolatier Nicole Patel of Delysia Chocolatier<\/a>. She loves sparkling ros\u00e9 with chocolate-dipped strawberries, ruby chocolate, or berry-infused truffles.<\/p>\n The TL;DR: Sparkling = can go a bit bolder. Still = keep it light and fresh.<\/p>\n Chocolate and ros\u00e9 aren\u2019t a match made in heaven\u2014unless you get a little strategic. Nicole broke it down:<\/p>\n \u2022 Match the intensity<\/strong>: Make sure the ros\u00e9 is as sweet (or sweeter) than the chocolate.<\/p>\n \u2022 Stick to milk or white chocolate<\/strong>: These won\u2019t overpower ros\u00e9\u2019s delicate body.<\/p>\n \u2022 Try ruby chocolate<\/strong>: Especially if the wine has berry notes.<\/p>\n \u2022 Pair sparkling ros\u00e9 with bittersweet or dark chocolate<\/strong>: The bubbles keep it light and balanced.<\/p>\n \u2022 Look for floral\/citrus tones<\/strong>: Pair those wines with chocolates infused with rose petals, lemon, or orange blossom.<\/p>\n \u2022 If it\u2019s Syrah-based?<\/strong> Add spice. Chocolate with clove, chipotle, or cinnamon can work beautifully.<\/p>\n Every expert I talked to agreed on one thing: ros\u00e9 loves fruit. The overall consensus? Go light, go fruity, and don\u2019t go too creamy or rich.<\/p>\n \u201cI like things that have fresh summer fruits: strawberry dishes, melon salads, anything with peaches<\/strong>,\u201d says Brian Mitchell, manager at Brooklyn\u2019s Brookvin<\/a>.<\/p>\n He avoids anything too creamy or overly chocolatey, preferring desserts with light pastry texture and brightness. Ashley had a similar take. Her go-tos for ros\u00e9 dessert pairings?<\/p>\n \u2022 Tangy goat cheese cheesecake<\/strong><\/p>\n \u2022 Fresh berry tart<\/strong><\/p>\n \u2022 Lemon olive oil cake<\/strong><\/p>\n She finds that these balance the wine\u2019s natural acidity and complement the flavor. Of course, her pick of the summer is Avaline Ros\u00e9 (which I will say I recently tried and loved).<\/p>\n Even richer bakes work best when they\u2019re infused with fruit or citrus to echo the wine\u2019s natural notes. Nicole added, \u201cRos\u00e9 often has flavors like strawberry, raspberry, watermelon, or stone fruit, making it perfect for pairing with fruit-infused chocolate truffles.\u201d<\/p>\n Here\u2019s what I\u2019ve got in my ros\u00e9 rotation lately, based on recommendations and tastings.<\/p>\nSo, What Kind of Ros\u00e9 Should You Be Drinking?<\/h2>\n
Still vs. Sparkling<\/h2>\n
Chocolate + Ros\u00e9: It\u2019s Complicated<\/h2>\n
When in doubt, go with Fruit<\/h2>\n
\n\u201cI don’t feel like the mouth coating fats work well with the delicate minerality of a traditional Provence Rose,\u201d he explained.<\/p>\nThe Ros\u00e9 Rotation<\/h2>\n
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