7 Rules for Perfect Pairing
F&W’s Ray Isle simplifies the task of pairing food and wine into seven mantras; Test Kitchen Supervisor Marcia Kiesel creates enlightened recipes for each.
Pairing Rule #1
Serve a dry rosé with hors d’oeuvres
Rosé with Creamy Anchoïade
Rosé with Roquefort Gougères
Good rosé combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d’oeuvres, from crudités to gougères.
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