Cooking Techniques How to Cook with Rosé Wine Rosé wine imparts beautiful flavor in these eight recipes. By F&W Editors Updated on December 31, 2022 Share Tweet Pin Email Photo: © Michael Turek There’s no denying that summer is rosé season. And while the uber-versatile pink-hued wines are perfect foils for summer foods like tomatoes and grilled steak, they’re also delicious as a component in dishes like fresh oysters and light lamb stew. Here, eight ways to cook with rosé. Cooking with Wine Apricots and Plums Poached in Rosé Wine © Marie Hennechart While visiting Spain's Navarra region, chef Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes. Get the Recipe: Apricots and Plums Poached in Rosé Wine Oysters on the Half Shell with Rosé Mignonette © Michael Turek Freshly shucked oysters are delicious with a mignonette made with sparkling rosé. Get the Recipe: Oysters on the Half Shell with Rosé Mignonette Provençal Lamb Stew with Basil Tara Fisher The potatoes for the stew are braised with rosé for terrifically bright flavor in this recipe from cookbook author Melissa Clark. Get the Recipe: Provençal Lamb Stew with Basil Mini Cheesecakes with Wine Gelées © Anna Williams These mini cheesecakes are topped with wine gelées — a new kind of wine-and-cheese-pairing. Get the Recipe: Mini Cheesecakes with Wine Gelées Peach-Rosé Vinegar Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen Aromatic, refreshing lemon verbena and mild fruitiness from peach-infused rosé shine in this versatile vinegar ideal for shrubs and cocktails. Get the Recipe: Peach-Rosé Vinegar Beef Tenderloin with Pickled Onions and Pink Peppercorns © John Kernick Tenderloin is one of the leanest cuts of beef. It stays moist in a lovely sauce flavored with rosé wine and pink peppercorns. Get the Recipe: Beef Tenderloin with Pickled Onions and Pink Peppercorns Ratatouille Photo by Kelsey Hansen / Food Styling by Greg Luna / Prop Styling by Stephanie Hunter Finishing this mixed vegetable French stew with a generous portion of rosé melds the flavors together. Get the Recipe: Ratatouille Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Studding a leg of lamb with anchovies adds savory depth to this beautiful cut of meat flavored with a garlicky, herbal rosé-based marinade. Get the Recipe: Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca 10 Tricks for Using Up Leftover Wine Was this page helpful? Thanks for your feedback! Tell us why! Other Submit