Food

Rosé Wines Are Just Fine with Hors d’oeuvres

Seasonal gatherings at a home or as a part of an afterhours office party should have the elements of great tasting hors d’oeuvres and an appropriate wine pairing. Whether it’s late spring or mid-summer, your gathering can come alive with a quaint mixture of hors d’oeuvres made with Organic California Extra Virgin Olive Oil as an ingredient or as a condiment for dipping. Olive oil can be used to dip grilled bruschetta or crostini or with other non-Italian breads such as sliced Ciabatta. Hors d’oeuvres that are made with olive oil are flavorful and satisfying for guests as finger foods or as miniatures. Miniatures fit in well with social mixers, which are part fun and part business. An example of a savory miniature are tarts made with ingredients that include mozzarella cheese, red onions and vine ripened tomatoes, dried cumin seeds, rosemary and oregano, roasted garlic and sliced black olives.

To highlight the wine pairing select a bottle that complements, rather than overwhelms the taste of the hors d’oeuvres. Wine is the one alcoholic beverage that is consumed in relation to the seasons. For the summery vibe of the hotter months, a lighter wine is perfect, stick to something from the Rosé family or another dry red wine. If you’re wondering why there should be a light red wine? It’s because of the olive oil. When preparing hors d’oeuvres that emphasis the slightly fruity, slightly pungent flavor of the olives, red wines are recommended. Olive oil is a wonderful combination of salty, sweet, and pungent, with a hint of sour and bitter. These aromatic tasting qualities should be at the forefront of the accompanying wine selection.

Olive oil is considered a flavor enhancer and wine pairings that go along with the pop of the olives is sure to be a crowd pleaser. Summer is deemed as the best time of the year to serve chilled Rosé wines. Rosé extends the distinctive flavor of extra virgin olive oil and keeps it going strong. The range of wines in this category include fruity and floral undertones such as: roses, peaches, strawberries, cherries, rhubarbs and red currants. You don’t have to be a sommelier to pick that best wine and hors d’oeuvres pairings for your guests. It can be as simple as an assembly of fresh organically grown vegetables with toasted or grilled bread slices, along with cheese and olive oil as a dipping sauce.

What’s magical about a gathering is how much guests enjoy the attention paid to simple details. Chilled wine and a combination of toasted, grilled and fresh ingredients make hors d’oeuvres into the delight of the party. Extra virgin olive oil is like an open ingredient; when used in any recipe, it just makes the whole dish better. What’s best about a Rosé wine and hors d’oeuvre pairing is that it’s guaranteed to satiate the appetite of the guests. No matter what the gathering. Don’t be afraid to mix it up, there are also some wonderful barbeque finger foods that go excellent with light wines.