Crab, Prawns, Sea Bream, Salmon, Scallops, Tuna, Crayfish, Scorpion Fish
Parma ham, Bayonne ham, Culatello di Zibello ham, bresaola, coppa, duck (foie gras, thin strips, Peking style), lamb, beef (carpaccio, tataki)
Tomme de montagne, Leicester, 12 month aged Comté, Manchego
Grapefruit, pomegranate, guava, mango, tomato, fig, turnip, peppers, aubergine, courgette, mushroom, raspberry, strawberry, carrot, celery root, parsnip, beetroot
Ginger, lemon, tangerine, red shiso, basil, dill, parsley, mint, ras el hanout, balsamic vinegar, soy sauce, tarragon, tonka bean, coriander
Prawns, fresh grapefruit and grapefruit balls, Prime salmon fillet, Salmon sashimi, ginger and red shiso Tartare of red tuna, seaweed and pomegranate salad, Spring rolls with crab, mango chutney and carrot juice reduction
Carpaccio of beef, Culatello di Zibello ham rolls, 18 month aged Parma ham, duck foie gras, bresaola, coppa Bayonne ham and melon.
Exotic crisps, Cucumber, fresh mint and balsamic vinegar, Tabouleh (semolina, tomatoes, parsley, mint, lime zest, candied lemon, olive oil) Cherry tomatoes and balsamic vinegar.
Tomme de montagne (Savoie), Leicester, 12 month aged Comté, Manchego and quince paste.
Grilled scallops, grapefruit and red shiso, King prawns sautéed in Thai basil, pomegranate seeds and orange-liquorice reduction, Salmon marinated in dill with gravlax sauce, Sea bream or scorpion fish and compote of tomatoes with tonka bean.
Thin strips of duck breast, roasted figs, turnip mousseline, Beef tataki (alone or with a mousseline of celery root and celery root crisps), Peking duck with soy caramel and sauteed vegetables.
Andalusian gazpacho, Tomato tarte tatin, Beetroot carpaccio
Exotic fruit salad
Mara des Bois strawberry soup
Timut pink grapefruit surprise Shiso raspberry tartlet
Some pairings just aren't possible with Ruinart Rosé.
Excessively salty flavours such as those in oysters, lumpfish eggs, pink taramasalata, and some cured meats.
Excessively smoky notes such as those in smoked ham, eel or some types of salmon.
Excessively powerful notes such as those in some fish and cheeses.
Excessively acidic notes such as olives and dried notes.
Excessively bitter notes such as chocolate and salted caramel.
While Ruinart Rosé is a perfect partner for many different dishes, it's usually best to avoid flavours that are too salty, too acidic and too powerful.