When I ask my friends what they like to pair with rosé, many often cheekily respond, “Summer nights on the patio.” In all seriousness, though, rosé and summertime foods need to be on your picnic table! Let’s take a look at some of the mouthwatering rosé food pairings I’m serving up as well as those recommended by some of my favorite wine and food lovers on social media.

Almond, Anchovy, and Fennel Toasts

This recipe for Almond, Anchovy, and Fennel Toasts comes from acclaimed chef, cookbook author, and TV host, Joanne Weir. Don’t let the anchovies turn your back on this delectable preparation. They add a bit of umami and saltiness which are countered nicely by a bright, dry rosé. This dish is my go-to starter when friends join us for dinner.

Salade Nicoise

A Provencal classic, this dish originated in the south of France where they know a thing or two about pairing rosé with food.

We also enjoy a variety of salads made with seasonal ingredients sourced from our local farmers market. Dry crisp rosés pair with more savory salads while off-dry (slightly sweet) rosés get poured with fruit based salads. A summer strawberry salad is a favorite of AdVINEtures.

Grilled Salmon

A crisp rosé and salmon are pure harmony. Pro tip:  sprinkle some smoked salt on the salmon during cooking.

Charcuterie and Cheese

“Honestly a cheese plate is my favorite pairing because that’s what I open for cheese plate nights on the patio!” professes Dani G. Morris. In agreement is Pam of Always5Star. Also, don’t miss the beautiful grazing boards from Fine Foodie Philanthropist.

Chilled Cherry Soup

If you like your wine on the sweet side, my recipe for Chilled Cherry Soup is the perfect pairing for an off-dry rosé on a hot summer day!

Hot Dogs

Although I’m not a hot dog eater myself, wine writers Michelle Williams and Kathleen Willcox sing the praises of a dog served up with a glass of pink.

Tater Tots

If you’re going to have hot dogs with your wine, you might as well take it to the next level and dish up some Tater Tots and dips. Right?

Serving Rosé

Sure, Rosé is meant to be chilled. However, that doesn’t necessarily mean you need to drink it right out of the fridge. Consider taking rosé out of the fridge about 20 minutes before serving time. That enables more of the enticing fruit flavors to show up.

Currently, I’m a little obsessed with Devison Vintners Rosé. What’s on your picnic table? Head on over to Twitter and Instagram and #LetsTalkAboutWine and rosé food pairings!