5 Rose Wine and Cheese Pairings for Spring

Toast the weekend with these rosé wine-and-cheese pairings.


Rosé is the new water, and with summer just around the corner it’s important to stay hydrated. We asked Doug Rosen, president of Arrowine & Cheese in the Lee Heights Shops, for his summer must-haves—each with tasting notes and a suggested fromage pairing.


2015 Chateau d’Anglès Le Clape Rosé

This blend of Grenache, Syrah and Mourvèdre grapes hails from the Languedoc-Roussillon in the central region of southern France. Bone-dry and fruity, it imparts a bright strawberry freshness, with a fuller body than many rosés. ($19.99)

Pair with: Beaufort, a Gruyère-like unpasteurized cow’s milk cheese from the Haute-Savoie in the French Alps. The cheese has an herbaceous quality, thanks to cows fed on grass and flowers. Full-bodied and rich, with hazelnut and brown butter notes. ($29.99/lb.)


2015 Domaine La Blaque Rosé

A blend of Syrah, Grenache, Cinsault, Vermintino and Viognier, made in Provence. Bears hints of grapefruit with slight sweetness on the finish. Floral on the nose. ($19.99)

Pair with: Coupole, a pasteurized goat’s milk by cheesemaker Allison Hooper of Vermont Creamery. Inside the wrinkled rind (which looks like a brain) is a creamy, cake-y center. The cheese has a distinct but not overbearing tang and hints of fresh lemon. ($15.99/lb.)


2015 Domaine Laurens Marcillac Rosé

Made from Fer Servadou, a dark-skinned varietal grape found only in the Marcillac region of southwest France. Full-bodied and rich with a long, lingering finish and floral notes. ($17.99)

Pair with: Abbaye de Belloc, an unpasteurized, semi-hard sheep’s milk cheese, named after the abbey in France’s Pays Basque, where it’s produced by Benedictine monks. Rich and unctuous with caramel notes. ($27.99/lb.)


2015 Brazilier Rosé

Made with Pineau d’Aunis in the Coteaux du Vendômois region of the Loire Valley. Expect vibrant acidity (tart strawberry notes) with a touch of sweetness on the finish. ($14.99)

Pair with: Vache­rousse d’Argental, a pasteurized, soft-rind, double-cream cow’s milk cheese in the style of Brie and Camembert. Vache­rousse, which translates as “red cow,” refers to the rind, which is made orange with annatto, a natural dye. The gooey center is sweet and satiny. ($17.99/lb.)


2015 Rimbault Pré Semelé Sancerre Rosé

Derived from Pinot Noir grapes, this Loire Valley wine features red berries and minerality with a long finish. ($27.99)

Pair with: Garrotxa, a Spanish pasteurized goat’s milk cheese from Catalan that was almost extinct but revived in the 1980s. It has an ash-gray, suede-like rind and an inside texture that’s firm but smooth. Slightly acidic and slightly sweet, it brings mineral and slate notes. ($29.99/lb.)

Categories: Food & Drink