Which meat with rosé wine ?

Which meat with rosé wine ?

Although for a long time it was reserved for summer aperitifs, rosé wine has now been invited to our tables, and successfully accompanies many meats. But as with red or white wine, rosé wine does not go well with all dishes. Let's find out which meats to eat with rosé wine.



The combination of rosé wine and red meat can be surprising, but if the food and wine pairing is well done, it can be a real treat. To bring out the flavour of this type of meat with character, you will need to turn to rosé wines that are rich in aromas. There are several possibilities for this:

  • A rosé wine from Provence, especially if it is made from Syrah;
  • A rosé wine from the South-West, where rosé wines are more full-bodied;
  • A rosé wine from Corsica, such as theAOP Corse Figari, rich in tannins and well balanced.

Rosé wines are perfect with red meat and often have peppery notes that enhance the flavours of the dish. Moreover, rosé wines that have been aged for 2 or 3 years are particularly recommended with red meat.

Thus, rosé wine is a perfect match for prime rib, entrecote, or even cold roast beef. Why not try beef stew with rosé wine?

To do this, simply marinate the beef scoter for 6 hours in a mixture of onion, carrots, leek, garlic and rosé wine from Provence. After draining, all you have to do is cook the marinade and the meat in a little stock for 2 hours over a very low heat. This dish is very similar to a boeuf bourguignon, but with the subtle aroma of rosé wine.



For white meats, the choice of rosé wine is wider, as this type of meat requires lighter wines. Thus, you can choose a rosé wine from the Rhône Valley, a rosé wine from Provence, or a rosé wine from Burgundy. The aim is to find a rosé wine that will not overpower your taste buds and therefore mask the subtle taste of the white meat.

You can then cook many meats with rosé wine, such as poultry, pork or even rabbit. To seduce your guests and move away from the traditional grill, here is a recipe for coq au vin rosé that will surprise everyone:

  • Brown the rooster pieces in olive oil;
  • In a cast iron casserole, fry a chopped onion in olive oil, then add the rooster;
  • Sprinkle with a tablespoon of flour, then cover with Côtes de Provence rosé wine;
  • Simmer for one hour on low heat;
  • Add 150 grams of sliced mushrooms and adjust the seasoning;
  • If necessary, thicken the sauce with potato starch.

Served with fresh pasta, this dish is sure to please. You can accompany it with a château de Berne AOC Côtes de Provence for a perfect food/wine match.



As we know, rosé wine and barbecue have always had a great and beautiful love affair! And for good reason, rosé wines are undeniably the best accompaniment to grilled food. With its light fruit aromas, rosé wine also brings freshness, ideal for barbecues with friends or family.

Here, all meats are invited: a piece of grilled beef, brochettes, a spicy merguez... The rosé wine adapts to all dishes.

Following on from the summer aperitif, the barbecue is the perfect opportunity to open a good bottle of rosé wine, and in particular the rosé wines of Provence.


To surprise your guests and get off the beaten track, cooking with rosé wine is an opportunity to surprise. You now know how to choose a rosé wine for white meat, red meat or a barbecue.