“Yes Way Rosé” is definitely my most used hashtag this summer, but when it comes to serving Sparkling Rosé who knew that certain types pair best with specific foods? Some best recommended with cheese while others best recommended with BBQ?! Intrigued by the concept and anxious to learn more for my next round of summer parties, I reached out to Tim Clark, the wine educator behind Terlato Wines, the leading marketer of luxury wines in the United States! Choosing from some of the best retailing Sparkling Rosés, here were his recommendations for all our summer needs!

Clark writes:

Faive Rosé Brut Sparkling: A fantastic Rosé from a favorite Prosecco producer, Nino Franco, this wine is crafted from Merlot and Cabernet Franc, lending it gorgeous red fruit aromas and a creamy natural softness on the palate. The structure of the red fruits allows it to be super versatile with cheeses, light appetizers, salads and seafood off the grill.

Berlucchi Franciacorta Rosé : The creators of the category, in 1961, and still the number-one producer of classic method sparkling wines in Italy, Berlucchi Rosé offers elegant notes of wild berries and crushed strawberry, with crisp, vibrant acidity and a lengthy, pleasing finish. 55% Pinot Noir and 45% Chardonnay work together to give this wine classic structure and balance, refined mousse, rich mouthfeel, and the tension and energy to work with a very wide range of foods. Smoked salmon, BBQ ribs or brisket, salads, poultry, cold meats and charcuterie are just a few suggestions.

Champagne Duval LeRoy Brut NV : Since 1859, the same family has run the house of Duval LeRoy, carefully overseeing this rich, consistent style of classic method Champenoise, which showcases flavors of toasted brioche, blackberry, spun honey, lemon zest and smoked almond. All you need to know about how well this wine pairs with food is that it’s consistently the #1 choice of sommeliers in Europe, and the first choice of more than 250 Michelin-starred restaurants in France. A classic.

Nino Franco Rustico DOCG : To fully understand the Prosecco craze, you need to taste the quality difference from DOCG hillside plantings from a top producer, such as Nino Franco. Here you can smell and taste what it’s all about, fresh, vibrant, fruity and flowery, softly creamy and well balanced. The perfect aperitif and cocktail wine, great with cheeses, olives and cold meats, it also has enough body to work seamlessly with risotto or pasta dishes with grilled veggies or seafood.

Piper-Heidsieck Rosé Sauvage : Translated as wild rosé, this is not your typical rosé Champagne. Decidedly different right away in its deep-hued color, this full-bodied Champagne leaps out of the glass with black currant, black cherry and strawberry aromas, followed by rich, juicy flavors of pink grapefruit, blood orange, spicy chili pepper, tea and licorice. The structure and complexity from the primarily red grapes in this blend make it perfect with savory, full-flavored foods off the grill, meaty steak, fish, lobster, teriyaki chicken, even burgers all work perfectly with Rosé Sauvage.

Thanks Terlato Wines for your amazing suggestions!