Rosé Strawberries™ Tasting Notes & Pairings
We asked distinguished San Francisco chefs, Master Sommeliers and wine professionals to taste these Rosé strawberries and report back. These flavor experts gave us helpful tasting notes, food pairing ideas, and excellent wine pairing recommendations.
One taste of these extraordinary Rosé Berries™ and you’ll get a flavor so bright, it’s almost sparkling. A beautifully distinctive light pink color, they are sure to remind you of a warm summer evening spent in your yard with friends and family. These show-stopping Rosé Berries™ are a bit of an enigma — they are tart yet sweet, creamy yet sparkling — and with their unique light pink color, they are sure to encourage conversation, garner delighted reactions, and lots of smiles.
But even though the blushing color may be the initial show-stopper, the flavor is the next layer of surprise in these berries. “I want everything that claims ‘strawberry-flavored’ on the label to taste this good” raves Mark Giullaudeu, Beverage Director of Commis in Oakland. He adds that they are “an idealized strawberry, but in a sweeter, chewable form.”
“Each berry has a subtle, changing color pattern ranging from pale yellow to peach to bright pink” observes Master Sommelier Emily Wines. “The flavors are lush and juicy. Perfumed peach and guava notes are matched with a crisp acidity.”
This is one you’ll want to tell your friends about. Let’s see what all of our flavor experts say when tasting the Rosé Berries™:
Floral, nectarine, ripe stone fruit, honeysuckle. Delicate, creamy, sparkling, juicy.
“The texture reminds me of ripe peaches!” exclaims Chef Melissa King, and adds that “it has a delicate flavor, and its name matches it’s taste.” And when it comes to taste, one note is never the whole story. Luke Kenning of Farallon Restaurant brings our attention to the “transitions in flavor” that are pronounced in the Rosé Berries™, and RachelCandelaria of The Village Pub Woodside explains that “these delicious strawberries started off with a delicate berry flavor but then showed notes of fresh whipped cream and fresh white flowers, and had a long finish. They are like a whole strawberry shortcake packed into a single berry.”
So what else would harmonize with this sweet symphony of a berry but a picnic filled with a variety of cheeses and crackers? And, of course, a couple glasses of Rosé for good measure.
In their interviews, there was a near-consensus that the Rosé Berries™ would be excellent when paired with a variety of soft cheeses and charcuterie. For our picnic spread, we were inspired by this notion as we made our selections.
We Selected Four Cheese:
1. A beautiful blooming La Tur (a nod to the triple crème brie suggested by Chef Melissa King).
2. A soft-but-punchy sheep’s milk cheese (per Rachel Candelaria’s idea that the Rosé strawberry’s “floral notes would contrast with the earthy, funky goat and sheep’s milk”).
3. A semi-soft and silky Basque-inspired goat’s milk cheese, and
4. A mild creamy goat cheese with rose petals (per the comment from Jienna Basaldu that “a mild soft cheese would let the flavor of the berry shine through.”) This simple picnic consisted of Rosé strawberries, prosciutto, crackers and cheeses, and a jar of local honey, which was honestly amazing drizzled over everything. It was all so seriously good, we’d have it all over again in a heartbeat.
We also love the idea by Luke Kenning, who suggests that a “strawberry and fig bruschetta atop ricotta cheese on grilled baguette” could also be a brilliant way to enjoy these unique berries.
And what about wine pairings? What did our flavor experts each pair this berry with? They each shared one budget and one splurge wine with us.
ROSE STRAWBERRY PAIRING RECOMMENDATIONS
“For the Rose Berries™, I would certainly pair with a rosé or sparkling rosé.”
“These are the sweetest in flavor — not just because of the name they scream for rosé. Most especially rosés from Provence I think would be perfect, especially coastal regions within Provence like La Londe for a little salty/oceanic flavor to layer things up. An alternative would be a lightly off-dry rosé from the Loire Valley in France like a Rosé d'Anjou. Dry pinot noir rosés from Alsace in France or the United states could work as well, and if they were an accent in a mid-meal course I'd recommend something a little rooty tooty fruity like a light Gamay Beaujolais or Pinot Noir from Oregon.”
“For the Rosé, I thought a great Rosé wine would also be lovely! Ideally one made in a style that had some sweetness.”
- IL CONTE Stella Rosa “Stella Pink”, Piedmont is lightly sparkling and has a fruity finish that would be delightful.
- A luxurious alternative would be Chateau D’Escalans “Rosé Garrus” 2017 This high end Rosé has a creamy texture that is reminiscent of these berries and a long rich finish that would amplify their sweetness.”
Wine Pairing — Riesling “Temperature-Riesling can be served cold but will develop as they warm, white wine glass.”
- Dr. Loosen, Blue Slate, Kabinett, Mosel, Germany 2018 Riesling
- Robert Weil, Kiedrich Grafenberg, Spatlese, Reinghau, Germany 2018 Riesling
- Rosé Champagne, Billecart-Salmon Brut Rosé, Champagne NV is medium-bodied and complex and has notes of wild strawberries, ripe mandarin, and fresh white flowers with a long finish and would play off the candied strawberry and fresh floral notes of the Rosé strawberries.
- Rosé of Cinsault, Domaine de Triennes Rosé, Provence 2019 is always one of my go-to wines for warm weather and a ton of bang for your buck! In 1989, two amazing Burgundy winemakers, Jacques Seysses of Domaine Dujac, and Aubert de Villaine of the most prestigious Burgundy estate, Domaine de la Romanée Conti, teamed up to buy an existing 115-acre winery high up in the hills of Provence. They renamed it Domaine de Triennes and are making some of the best (and very affordable) still rosé, which you may find at your local Whole Foods or other grocery store. It is a light, crisp rosé with delicate strawberry and vanilla flavors.
“Something more delicate to showcase the interesting flavor profile here. Any cheese or charcuterie would be perfect. I plan on making Rose Berries™ popsicles when things heat up here in The Bay!”
- Pair with Prosecco, a lovely nod to the stone fruit aroma and the floral component. Sorelle Branca, Extra Dry, Veneto, Italy
- Or pair with a classic, rose Champagne. Let's get fancy with it! I’ve selected a champagne with depth to it: Rene Geoffroy Rose de Saignee Brut
- Dry Sparkling Wine — Chandon Brut Champagne: This is a semi-sweet berry, so it's important to pick a dry Champagne. *sparkling wine* Do not go with a cava or prosecco as that will be too sweet. The Chandon sparkling wine is balanced enough that you can even muddle a berry into a jam and make a Kir Royal cocktail.
- Splurge Wine: For this, I would probably go with a classic, Veuve. Veuve Brut Champagne, it's going to be an amazing pair, and rumor has it… Veuve doesn’t give headaches like other sparklings wines!