ROSÉ ALL DAY!

PROJECT BACKGROUND

The famous phrase is not just fun to say, it’s true! Rosé is special because its versatility makes it easy to pair with meals no matter what time of day it is. It’s also a popular chilled choice for summer sipping! Yet most people have a very limited knowledge about this beautiful wine style. So we partnered with Texas Culinary Institute to create a summery wine and food pairing experience that would reveal the world of rosé, showcase its potential complexity and give it the credibility it deserves. 

THE EXPERIENCE

Inspired by the phrase “Rosé All Day,” we developed the following three-course menu:

Brunch/Desert: 

Rosé Crémant de Bourgogne & Tart Berry Turnover

Lunch: 

Rosé from Bandol, France & Veggie Ricotta Frittata With Spinach/Kale Side Salad

Dinner: 

Rosé from Tavel, France & Caramelized Onion & Brie Chicken With Roasted Asparagus

Each course represented a different meal of the day and was paired with a different style of rosé. The rosés chosen exemplified different rosé winemaking processes and progressed from light to medium in body as the courses cooked moved through a “day.” We wanted to push students' exposure to wines in this category by introducing them to surprising lesser-known options, so Bandol and Tavel were selected.

Lilia opened the class with a discussion on the history of rosé followed by prominent winemaking processes used to produce it and the unique characteristics they impart. Then, a Texas Culinary Institute chef instructed them on how to prepare each dish. After all cooking was completed, they sat down to enjoy the fruits of their labor together. Finally, Lilia guided them through our 5 SSSSStep wine tasting method. This conclusion required students to reflect on all the rosé knowledge they had learned that day by challenging them to identify the characteristics discussed typically found in the differing styles present.

To inspire further exploration, a comprehensive list of rosé pairing recommendations for breakfast, lunch and dinner was provided to all students via email the next day.

RESULTS

Feedback showed that students had a lovely time, left feeling surprised about rosé and eager to attend future wine and food pairing experiences created by A Land Beyond and Texas Culinary Institute!