Helt firkantet kan man sige, at man kan servere rosé til alle de retter, hvor man normalt ville servere hvidvin. En lys, mineralsk, frugtig, syrerig, tør og frisk rosé er genial til alle former for fisk og skaldyr, til fjerkræ, lam og kalv, salater og grøntsagsretter.
Hvis nu du ikke har tid til at stå i køkkenet i timevis, men bare gerne vil lave noget hurtig mad og så ud på altanen med venner og rosé, så får du her 5 opskrifter på lækker fast food, der går smukt hånd i hånd med rosévinen.
Den dyre = fjordrejer
Fjordrejer og rosé er som skabt for hinanden, og med mindre dine øjne ikke kan klare det babylyserøde set-up på tallerken og i glas, så skal du prøve dette match. Du kan også bare lukke øjnene og nyde det! Rist skiver af godt brød, rør eventuelt en hjemmelavet mayo og servér en rejemad med avocadoskiver, dild, citronsaft og friskkværnet peber.
Den mellemøstlige = hummus & falafel
Jeg synes, man skal lave sin hummus selv, men så går fast food-elementet ligesom fløjten i og med kikærterne skal ligge i blød natten over. Men både Løgismose og The Bagel Company laver god hummus, som man sagtens kan være bekendt at sætte på bordet. Det afgørende her er, at det ikke er sådan en hvidløgs-lammer af en hummus, for så tager du livet af roséen. Nutana har skønne falafler på frost, som fås mange steder – og voilà: Her har du et himmelsk måltid, der passer sammen med roséen. Servér med pitabrød eller fladbrød og frisk koriander.
Den konserverede = sardiner
Jeg har en svaghed for sardiner. For det første synes jeg, det er en undervurderet spise, og for det andet elsker jeg indpakningen. Faktisk så meget at jeg har en samling af sardindåser fra udlandet, hvor de gør en dyd ud af sardindåse-design med smuk typografi og vilde farver. Men nok om min sardindåse-samling.
Du skal vælge en god dåse sardiner fra fx Portugal (læs om den dejligste slags her) eller Spanien. Man kan få dem mange steder efterhånden (mange kender sikkert den flotte Ortiz i gul, blå og rød). Rist tynde skiver af brød eller eventuelt pitabrød, så de bliver helt sprøde, og servér sardinerne i dåsen sammen med sprøde brød, citron i skiver og friskkværnet peber. Rosé i glasset, og alt giver pludselig mening.
Den grønne = asparges
Kog aspargesene i ganske få minutter afhængigt af tykkelsen. De skal altid have mindre end man tror, hvis altså de skal være al dente. Det skal mine! Hæld vandet fra, og kom dem under den kolde vane, så de ikke koger videre. Hak nogle hårdkogte æg og lav en god vinaigrette, og fordel det ud over aspargesene på en flot tallerken. Husk et godt brød til. Totalt old school fransk og virkelig godt sammen med rosé!
Den lufttørre = charcuteri
Rosé smager virkelig godt sammen med al slags lufttørret pålæg. Det er som om, de salte noter i kødet rammer en tone i roséen, der får det hele til at swinge. Køb god skinke i tynde skiver og find en lufttørret pølse af god kvalitet (Irma har fx en god spansk fuet – og det samme har Nemlig.com). Du kan supplere med ost, brød og små saucer og dips, men hvis ikke du når længere end til skinke, pølse og rosé, vil du formentlig ikke savne noget.
Læs om Kvindevins store rosésmagning her
Andre retter til rosé
Det er ikke ligefrem fast food, men ratatouille er en fantastisk ret til rosé. Få min opskrift her.
Du kan også være en flottenheimer og lave jomfruhummere. De går så fint som tilbehør til rosé. Se hvordan du tilbereder dem her …
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