It may be famous for its soft shade of salmon pink, but there’s more to Provence rosé than just a party prop. While it goes down an absolute treat at summer soirees and sunset drinks, it’s at a sit-down dinner where French rosés really shine.

While its pale pink shade may suggest sweetness, wines from the Provence region in France tend to be crisp, dry and refreshing, making them the perfect partner to a broad range of cuisines.

To prove the point, renowned chefs Colin Fassnidge, Reynold Poernomo and Justine Schofield were tasked with pairing six rosé wines with a three-course menu. Here’s how they fared.

Entrée – Justine Schofield’s sashimi tuna salad

Wine pairing – Côtes de Provence Château les Mesclances Saint Honorat 2019 and Chevalier Torpez Bravade 2019

Tasting notes – The fragrant orange blossom and spice elements of the Mesclances St Honorat counterbalances the richer sesame and sambal elements of the dish. The layered primary fruits of the Torpez Bravade work in synergy with the texture and freshness of the sashimi.

Main: Colin Fassnidge’s whole baby snapper a la Provencale

Tasting notes – The saline/seaspray character in the Aix tones down the mild chorizo and works well with the acidity of the tomatoes. The Chateau la Coste boasts a refreshing acidity and bright red fruit elements that complement the sweetness and complexity of the fish. 

Dessert: Reynold Poernomo’s spring rosé tart

Wine pairing – Coteaux Varois en Provence Château de l’Escarelle 2019, and Saint Louis de Provence 2019

Tasting notes – The plumper mataro blue fruit characters in the Chateau de l’Escarelle paired well against the richness of the ruby chocolate and the sweetness of the rose jelly. The Saint Louis de Provence has a floral perfume that matches beautifully with the early grey tea component, and the density but freshness of the wine shows how this can be perfectly paired with dessert.

So, just to recap, you should be drinking rosé before dinner, with dinner, and after dinner – and that’s completely fine with us.