Pink definitely has a place at the dinner table.
Rosé is a known and loved summer sip, but from our research (read: asking our mates), people don’t tend to drink it with dinner, keeping it in a more pre-meal, aperitivo role. This, in my personal opinion, is a travesty. The light, fruity notes of rosé mean they go with a plethora of feasts. From lobster to cake, beef tartare to a spicy lamb curry, rosé is a champion choice of accompaniment.
You know what else is brilliant? BYO restaurants. There’s something undeniably ‘summer holidays’ about strolling the aisles of the bottle-o before dinner to pick up the perfect match for your evening out. To prove our points, and save you being deprived of this sophisticated meal match any longer, we’re pairing up six rosés on our radar with dinner ideas – and specific BYO eateries across the country to take them to. Look, you’re a busy person, it’s the least we can do.
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1. Superstate Super Rosé with a Greek feast
Super dry, this super rosé will change how you think about the pink drink. It’s co-fermented with strawberries and pomegranate, which brings out the natural fruitiness in the rosé and gives it a lovely fizz. Refreshing and citrusy, Superstate Super Rosé works particularly well with herby or salty food, so how can you go past Greek? Haloumi, crispy squid, souvlaki, and a feta, olive and tomato salad please!
BYO restaurants to take it to:
- Brisbane – Lefkas Taverna
- Melbourne – Jim’s Greek Tavern
- Perth – Lady of Ro
- Sydney – Yiamas Greek Taverna
2. Josef Chromy Pepik Rosé with French fare
Some of Tasmania’s best, Pepik Rosé is dry and savoury with flavours of strawberries, rhubarb and shortbread. Its pretty salmon colour and balanced acidity make it a great wine for pairing with richer food. Cheese board? Absolutely, but this is a bottle that (despite its affordable price tag) can hold its own at a place that’s a little bit fancy, too. Even a little romantic. Take this to your French bistro date and enjoy a fabulous rosé while saving your money to spend on duck parfait, boeuf bourguignon, steak frites, and some insanely rich and decadent dessert to finish. Bon appétit!
BYO restaurants to take it to:
Brisbane – Deer Duck Bistro
Melbourne – France-Soir
Sydney – Macleay St Bistro
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3. Old Fat Unicorn with a spicy spread
This is a wine with some magic and some base. Its creators have taken the spunk of a unicorn and the seriousness of a rhino as its mascots, which we dig. Why limit yourself to one spirit animal, right? It definitely makes an impression with hefty acidity (in a good way), cherry flavours and a citrus blossom nose. It’s a good brunch wine and would be a hit at a wedding recovery, but we think it really shines when something spicy and moreish is on the menu. Go Chinese with Szechuan chicken, Thai with a hot pad kra pao, or hit up Korean barbecue and pair this wine with your searing.
BYO restaurants to take it to:
Adelaide – Busan Baby
Brisbane – Sichuan Bang Bang
Melbourne – Dainty Sichuan
Sydney – Spice I Am
4. Seppelt Pierlot Sparkling Brut Rosé with a fish fiesta
Seppelt is the OG producer of Australian sparkling. The ‘méthode traditionnelle’ technique, nailed in 1890, is a reflection of this winery's Victorian home, but also very much an ode to the French way of doing things. The Seppelt Pierlot Sparkling Brut Rosé is crisp and classy, light and subtly sweet. It’s a fancy sip, but because there’s a magic in pairing the high and low, we’re suggesting you take it to the local chippy. Its freshness makes it great with seafood, but it’s the bubbles that help it perform the perfect balancing act with the fattiness of battered chips or calamari. Drooling yet? The best fish and chip places don’t really have spots to sit (it’s more about the queuing), so bring a picnic rug and take it away.
Places to grab your takeaway:
Brisbane – Costa’s Seafood Cafe
Darwin – Frying Nemo Fish and Chips
Hobart – Fish Frenzy
Melbourne – Scaleable Fish-op
Perth – Grand Lane Fish House
Sydney – Doyles Takeaway
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5. Croser x 78 Degrees Rosé Sparkling NV with sushi train
This sparkling rosé boasts botanicals from the gin haven that is 78 Degrees Distillery. Light and savoury, the Croser x 78 Degrees Rosé Sparkling has a complex flavour from the strawberry gum, bush apple, juniper and roselia used to create it. It’s a great “drink on arrival,” if you’re entertaining any time soon, but definitely keep a bottle aside to take to your next sushi train visit. There's something about this bubbly that calls for a salmon nigiri pairing.
BYO restaurants to take it to:
- Brisbane – Ichiban Sushi
- Melbourne – Sushi Hotaru
- Sydney – Sushi Rio
6. Cupio Pink Chardonnay with Italian eats
Okay, so Cupio Pink Chardonnay isn’t technically a rosé, it’s a pink chardonnay. What’s the diff? Rosé is made from red wine grapes, with just a touch of time on skins to create that namesake colour. This, on the other hand, is made from white chardonnay grapes with a dash of red grape skin extract blended in. But it’s pink, so we’re counting it! Ripe white peach, nectarine and a hint of red fruit, there’s a subtle spiciness to this sip. It’s nice with a herb-driven meal, like a baked dinner, but we think you should take it to your local Italian to really make the most of it. Order a blanca-based pizza, prawn pasta or, to be specific, a burnt butter pumpkin gnocchi.
BYO restaurants to take it to:
Adelaide – Amalfi Pizzeria
Brisbane – Sugo IT
Darwin – Cucina Sotto Le Stelle
Perth – Nolita
Melbourne – The Waiters Restaurant
Sydney – Bar Reggio
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