Perfect Pairings & Recipes for
Rosé Wine

Exquisite rosé wine flavour pairings and recipes, revealed through data science.

Rosé wine is defined by the unmistakable flavours of raspberry and melon, yet its initial sourness is only the opening note. Beneath lies a complex tapestry of delicate blossom, whispers of rose, and the juicy sweetness of peach that give it remarkable depth. And the epicurean alchemy begins when we seek out pairings that allow these notes to truly sing, to harmonise in unexpected and delightful ways.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how fillet steak's ferrous tones can ground rosé wine, or how beef tenderloin's bovine notes create an unexpectedly harmonious bridge with the bright sweetness.

An ingredient's flavour stems from its core characteristics, such as acidic, floral, or nectarous, combined with layers of subtle flavour notes (outer bars). For a balanced dish, pair ingredients with a variety of core flavours, and choose complementary aroma notes for harmony.

The Secret Language of Flavour

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Raspberry Notes

Our analysis shows that the flavour of raspberry is strongly associated with the flavour of beef. This suggests we should look for ingredients with a beefy flavour, such as beef tenderloin, when pairing with the berry-like aromas of rosé wine.

The recipes below provide inspiration for pairing rosé wine with beef tenderloin.

Harmonious Flavours Of Rosé Wine

Just as our analysis reveals that raspberry and beefy flavours are commonly paired, we can identify the full profile of flavours that harmonise with each of the flavours present in rosé wine. E.g. the peachy flavours of rosé wine are often used with koji and milky notes.

The aromas linked to the various aroma notes of rosé wine can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of fillet steak offers many of the notes complementary to rosé wine, including ferrous and bovine aroma notes. Because the flavour profile of fillet steak has many of the of the features that are complementary to rosé wine, they are likely to pair very well together.

The chart above shows the unique profile of fillet steak across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with rosé wine.

Recipes That Pair Rosé Wine With Fillet Steak

Linked Flavour Notes

Looking at the accents that are most strongly associated with the various flavours of rosé wine, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of rosé wine, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aromas complementary to rosé wine.

Which Cheese Go With Rosé Wine?

Choose cheese that carry its floralness or ground its juicy sweetness. Ricotta salata and mozzarella offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Feta add a gentle, oniony brightness, while buffalo mozzarella introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace cheese that harmonise with rosé wine's juiciness. The addition of burrata, with its subtle lacteal notes, can complement the peach beautifully, while cream cheese lends a mild creaminess.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Rosé wine), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.