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.