Varietal: Cabernet Sauvignon
Acidity: high acidity, tart, crisp
Body: light body, slightly effervescent
Tasting notes: fresh strawberries, Rainier cherries, stone fruits, crisp minerality
Charcuterie (cured meats)
The low tannin levels in rosé make it the perfect choice when serving cured meats, such as salami or prosciutto. The high salt content and dryness of most charcuterie is balanced by the delicate taste and feel of a light-bodied wine like SipClean. Surprisingly, rosé loves the heat! The heat from spicy meats like chorizo amplifies the sweetness of wine, making it a great option to serve with a dry rosé!
We could spend hours on rosé and cheese pairings. But here's the gist.
Crisp, dry rosés were basically made for cheese, so you can’t really go wrong. The tart minerality of the wine perfectly balances the creamy richness of most cheeses. The slight effervescence of SipClean Rosé lightens the heaviness of a creamy cheese like burrata, or a salty cheese like feta or Halloumi.
The acidity and fruity notes of rosé pair best with meatier seafoods, such as salmon, tuna, crab or lobster. Even fried fish is a hit! These denser seafoods are often accompanied by a rich sauce, which is balanced by a light-bodied rosé.
Serving suggestion: Steamed prawns with garlic butter and crusty bread served with a chilled glass of SipClean Rosé.
Tart, bitter, or fruity olives, like Kalamata or Nyons, pair best with dry rosé.