Choosing a rose wine for a restaurant is not always easy. For this reason, several tips can help you make a perfect food and wine pairing.
THE CHOICE OF THE RESTAURANT: A PRIORITY
It may seem obvious, but not all restaurants offer quality wines. If you don't know much about wine, there are a few things you can do to make a good wine list. The selection should be varied in terms of wine style and origin. You should find the appellation, the name of the domain and the winemaker, as well as the Vintage and the name of the Vintage.
GLASS BY THE WINE OR BY THE BOTTLE
Many restaurants offer wine by the glass. This allows you to drink in moderation, and to taste several wines, depending on the starter, the main course or the dessert.
However, make sure that the wine served by the glass is well preserved. To do this, the bottle must not have been opened more than 2 days before the service. Do not hesitate to ask the waiter or sommelier when the bottle was opened.
TAKE THE TIME TO TASTE THE WINE
You may not know it, but if the waiter lets the customer taste the wine, it is not to see if it is to his liking, but to check that it is not corked, or that it does not present any other defect (oxidation, temperature). You should not hesitate to take the time to taste the wine, and to refuse a bottle at the slightest defect.
CHECK THE TEMPERATURE OF THE WINE
A wine served at the wrong temperature (too hot or too cold), will not reveal the full quality of its aromas. A wine that is too hot will have alcohol all over its mouth, a wine that is too cold will lose its aromas. You should therefore not hesitate to send back a bottle of wine that is not at the right temperature.
RESPECT THE ORDER OF SERVICE OF THE DIFFERENT WINES
Depending on the dishes you have ordered, the wines should follow one another in a logical order, to avoid saturating your taste buds from the start of the meal. You can start with light and dry rosé wines and continue with a more tannic and complex rosé wine. Dessert is often best served with a sweet or syrupy wine.
ASK THE SOMMELIER OR THE WAITER FOR ADVICE
Do not hesitate to ask the sommelier or the waiter for advice. That's what he's there for, and if the restaurant is of good quality, he'll be able to give you sound advice according to your desires, your tastes, and the dishes you're going to taste. Be aware of the waiter's reaction. If he only proposes expensive wines, or seems hesitant, his knowledge is to be questioned.
The choice of a rosé wine in a restaurant should not be taken lightly. It must accompany and enhance your meal. To make your selection, the Côtes de Provence remains a safe bet.
