This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Want to try all of our wines? Our 8-Wine-Tasting Experience is on sale. Now $75 Or 2 For $110!

Beyond the Glass: Ways to Cook with Rosé Wine That Might Surprise You

We all love to drink rosé and we're all enamored with its color, so we've come up with a few ways to highlight its gorgeous hue and infuse your cooking with a little pink wine.

Here are some of our favorite ways to cook with rose wine.

Rosé Wine Reduction

Everyone loves a good reduction and if you’ve never reduced rosé, you’re in for a treat. Just heat the wine in a saucepan over low heat until it reduces to a thick, syrupy consistency. Use your new reduction to glaze meats, drizzle over roasted vegetables or like syrup on ice cream.

Rosé Risotto

Pink rice. Could it get any prettier? This risotto makes a gorgeous side dish to grilled meats and veggies. Serve with sprigs of edible flowers or thyme. Use a pressure cooker (InstaPot or other) because it uses less liquid than stovetop and you’ll get a more concentrated taste profile in your finished product.

Rosé Poached Pears

Pears are such a versatile fruit, but poaching with rosé takes them to a whole new level. Simmer the pears in the wine along with some sugar, cinnamon, and vanilla, until they are tender and infused with the rosé's notes.

INGREDIENTS

1 750ml bottle dry rosé wine
½ cup sugar
1 2-inch piece lemon zest 
1 teaspoon vanilla extract
1 3-inch cinnamon stick, broken in half
4 large ripe but firm Bosc pears, about 2 lb. total

INSTRUCTIONS

Combine wine, sugar, lemon zest, vanilla and cinnamon stick in a wide saucepan. Bring to a boil over high heat, stirring just until sugar has dissolved. Reduce heat to medium and simmer for 2 minutes to blend flavors.

Peel pears and cut in half lengthwise. Use a small spoon or a melon baller to scoop out center core and seeds. Working quickly, gently lower pears into poaching liquid. Place a clean kitchen towel over pears to keep them in liquid. (Be sure all pear halves are submerged. Add water or cook in batches, if necessary.) Simmer until pears are tender when pierced with a knife, 15 to 25 minutes, depending on ripeness. Use a slotted spoon to transfer pears to a large bowl.

Raise heat to high and bring poaching liquid back to a boil. Boil rapidly until liquid has reduced and thickened slightly, 20 to 25 minutes. Cool slightly, remove cinnamon stick and pour liquid over pears. Serve warm or cover, refrigerate and serve chilled. 

Rosé Sangria

You may have thought of this already, but just in case, you should know that rosé wine makes the most beautiful sangria. All you need is sliced fruit of your choice - we love strawberries, apples and blood oranges, with mint for the garnish. Add in some plain sparkling water and a splash of brandy if you’re feeling it. 

Rosé Vinaigrette

Instead of rice wine or balsamic vinegar, use a few dashes of rosé for a light vinaigrette dressing. It's perfect for salads that include radicchio or arugula for that bite, or blanched veggies served cold.

Rosé-Infused Butter

Decadent, lush and beautiful to look at, rosé-infused butter is just as good to eat. Simply mix softened butter with a bit of rosé wine, some herbs and shallot, and chill until firm. This delicious butter is perfect for spreading on toast or melting over grilled steak or vegetables.

INGREDIENTS

100 ml rosé wine
1 shallot
125 g /1/2 cup/1 stick butter
1 bunch of parsley
Black pepper

INSTRUCTIONS

Finely chop the shallot and place in a pan with the rosé.

Bring it to a boil and cook until there is almost no wine left. This takes a good 5-10 minutes.

Set it aside to cool.

Place the butter, parsley and a grind of pepper into the food processor. Add in the rosé wine shallots and pulse until everything is combined - the color should be gorgeous!

Lay a large strip of cling wrap out on your counter or on a cutting board, spoon the butter into a rough log shape about an inch from the long edge.

Carefully roll the cling warp around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log. Tie a knot or use twist ties at the ends of the cling wrap and store it in the fridge for at least an hour. Will keep for up to two weeks. You can also freeze for several weeks up to three months.

Serve with your rosé charcuterie board, or just with some good, fresh French bread and cheese. 

National Rosé Day is just around the corner on Saturday, June 10, and we've been preparing, because what better day to rosé all day and up your rosé game. We've put together charcuterie and cheese board pairings, five perfect rosé cocktails and spritzers (think tequila and strawberries, gin and mint - not all in the same drink), the perfect rosé picnic and a little bit of rosé history - we promise it's just enough to be interesting and not DRTL.

Let us know how you rosé @drinkboxt.

USE CODE: UNBOXT FOR $20 OFF YOUR FIRST ORDER
SHOP OUR WINES >>>

 

Cart

Congratulations! Your order qualifies for free shipping You are $0 away from free shipping.
No more products available for purchase

Your cart is empty. Explore our luxury wines here: