Perfect Pairings with Rosé Wine: The Not-Boring At All On The Cusp Food & Wine Guide
- Xavier Courpotin
- Aug 6
- 4 min read
Who said rosé can’t behave at the dinner table ?
At On The Cusp, we believe the opposite: rosé might just be the most gastronomically underrated wine of all time. But hey—it’s patient, and it blushes beautifully (in pink, of course).
Light ? Yes. Easy to drink ? Definitely.
But most importantly, it knows how to talk to your food—and your taste buds—if you pick it wisely.
So if you’re wondering which food pairings work wonders with a good rosé, sit back. We cooked up a little in-house guide, tested and approved by our chef and sommelier buddies.
Don’t be fooled by its pale hue: a great rosé packs structure, freshness, and an aromatic palette. Red berries, citrus, floral or spicy notes, mineral touches, dry or slightly sweeter—so many shades that make it the perfect partner to a wide range of dishes, without stealing the show.
As sommelier Pascal Lemoine from La Table de Ventabren (South of France) puts it:
“A well-crafted rosé has the same pairing potential as a gastronomic white.”
Pro tip: serve it in magnum format. It stays cool longer, sets the tone for a party, and screams: we’re here to share. Instant wow effect.
Aperitivo and tapas : Rosé in Its Natural Habitat
Aperitivo time is its happy place. Rosé loves fat, crunch, salt, and herbs. Try cured ham and melon with our On The Cusp Rosé 2024, born in the wild gorges of Saint-Guilhem-Le-Désert. Instant holiday mood.
Mediterranean bites? A tomato confit & black olive tapenade bruschetta sings under a crisp rosé. Try Château La Mascaronne (Provence) with grilled peppers or zucchini flower fritters.
Foodie tip: burrata + trout roe + a mineral rosé like Domaine Tempier (Bandol) = velvety-iodine summer bliss. Yes, we tasted it. No, we’re not over it.
And when it comes to tapas, you’re thinking Spain, right ? Our On The Cusp IGP Saint-Guilhem-Le-Désert plays a killer flamenco with homemade paella. Olé !
Fish & Seafood: Precision Required
Rosé gets serious here. Forget sweet or bland stuf, go for dry, structured, crisp wines with subtle, lasting aromas.
On The Cusp in magnum or 75cl shines with sea bream ceviche, salmon tartare, or sautéed prawns with sweet chili.
Chef Pierre Augé (La Maison de Petit Pierre) pairs cod with confit lemon and olive oil with a floral, salty rosé from Domaine Saint Andrieu. Genius.
Feeling Japan-inspired? Try crab & avocado makis with a yuzu twist and a Tavel rosé—richer, bolder, food-loving.
Also fabulous: grilled fennel sea bass or any simple BBQ fish with a Corsican rosé from Patrimonio.
Vegetarian Dishes & Savoury Tarts: Smart Pairings
Vegetarian dishes often get overlooked, but they’re a brilliant match for well-structured rosés with a fresh kick. Think Vegetarian dishes often get overlooked, but they’re a brilliant match for well-structured rosés with a fresh kick. Think Clos Cibonne – Cuvée Tradition (Côtes de Provence) with goat cheese & zucchini quiche, herb flans, or warm cumin-spiced lentil salad.
On The Cusp plays contrast with tomato-mustard tart, or grilled eggplant with chickpeas and fresh coriander.
As veggie chef & sommelier Émilie Giraud puts it: “A good dry rosé lifts crunchy and creamy textures without overpowering the dish.”
Translation: a fresh, light, and even vegan-friendly combo. (Yes, our On The Cusp rosé is 100% vegan, FYI.)
Grilled Meats & BBQ: Rosé Trial by Fire
BBQ time? Rosé time. Especially if you choose a bold, slightly spicy one like On The Cusp, great with paprika-marinated chicken skewers or sticky pork ribs.
A Luberon rosé (like Château la Canorgue) works wonders with grilled veal chops or herby lamb.
Wanna go exotic ? Try a mild veggie curry or apricot chicken tagine with a juicy grenache-syrah rosé. Sommelier Gaël Blanchard swears by Corsican rosé from Patrimonio for smoky or lightly spicy meats.
Rosé and BBQ? Obvious match. From apéro to dessert—we’ll have more, please.
Cheese & Dessert: The Unexpected Duos
Rosé doesn’t stop at mains. A dry, chilled rosé elevates goat cheese, mature camembert, or sheep tomme.
For dessert: go demi-sec (or lightly sweet). With strawberry tart, honey-roasted peach, or raspberry panna cotta ? Always a win.
Feeling festive ? A sparkling rosé (Alsace Crémant or Var bubbly) is your party-cake soulmate. Wedding vibes welcome.
Magnum: How to Serve Rosé Right Golden rules for no-fail rosé moments:
Serve between 8–10°C (too cold kills the aromas).
Use a tulip glass, not a plastic cup (unless you're at a festival, we won't judge).
And most importantly: go magnum. Better freshness, ideal for 6–8 friends, and major table cred… but only if you share.
Our On The Cusp Magnum 2024 ticks all the boxes: fruity, vibrant, balanced. The ultimate gang-friendly wine, from starters to sweets.
Final Word ? Think Pink.
Rosé isn’t just a sunny terrace apéritif. It’s a serious food wine—ready to enhance ceviche, pork chops, burrata, or a fruit tart.
From apéro to dessert, rosé’s got your back, if you choose the right one.
At On The Cusp, we bet on generous, joyful rosé—made for big tables and good friends.
Discover our 2024 vintage at www.onthecusp.fr
Available in 75cl bottles or magnums as you wish.
Share your best rosé pairings with #OnTheCusp.
And remember: invite your crew, the wine will do the rest.
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