I don’t know about you, but I tend to think of rosé as a warm-weather wine. When the first sultry summer evenings beckon us outside, you can bet I’ll be holding a glass filled with something pink. With the cool weather moving in though, my thoughts have been turning a shade darker. So I was surprised last night when Christopher walked into the kitchen carrying a frosty bottle of Clos du Bois Rosé.

It turns out he was right (he usually is) to grab it for the dish I’d planned. The wine’s tart fruitiness was a perfect pair to the tuna burgers I’d made from Fish Man Dave’s catch; full enough in flavor to contribute to the pairing without disappearing, yet not aggressive enough to take over. I cooked these burgers on the stovetop, but if the rosé brings out the last of the grilling impulse in you, go for it. They’d probably be even better on the barbie.

As much as I may claim that this is the last hurrah of rosé for me until next summer, I’m sure I’ll be eating my words come Thanksgiving. Between the cranberries’ gleam  and the betwixt nature of turkey, I tend to fall back on rosé right about then. But can you fault me? I’m just a girl who loves to drink her pink.

{  End-of-the-Summer Tuna Burgers  }

3 cloves garlic, peeled and smashed
1 inch piece of ginger, peeled and smashed
1/4 cup cilantro leaves
3 scallions, including most of the green
1 pound ahi-grade tuna
Schiracha to taste
1/2 teaspoon lime zest
Salt and pepper

Pulse garlic, ginger, cilantro and scallion in a food processor until minced. Add tuna, schiracha, lime zest, salt and pepper and pulse just until mixed well; it’s best if the tuna still has some chunkiness to it.

Shape the mixture into 2–4 patties, brush with oil, and either grill or sauté over medium-high heat for 2–4 minutes per side.

Serve on a whole grain bun with slivers of sweet onion, slices of avocado and a drizzle of teriyaki sauce.

Serves 2–4

What to drink: We thought the Clos du Bois Rosé (which is gorgeous, by the way; like the inside of a super-ripe strawberry) was a great match. It has a nice balance of fruit and acidity that worked well with the spices in this dish. Enjoy!