Sunshine and rosé season are practically synonymous. When warm weather comes, we’re usually preoccupied by which version to drink, bottled, canned, or frozen, but we want to get real with you for a moment. You can’t possibly rosé all day without the right food pairing. Barbecue and cheese plates are no-brainers, but we discovered a unique snack that takes minimal effort and yet tastes unbelievably good with the blushy beverage.

Alice Waters, the chef and restauranteur of Chez Panisse in Berkeley, California, suggests an unexpected pairing with rosé: toasted baguette, rubbed with garlic, drenched with olio novo (young extra virgin olive oil from Tuscany, Italy), and topped with salted anchovy. We tried it in our test kitchen, and now rosé feels incomplete without this crunchy, savory bite.

We have Scribe to thank for introducing us to this essential appetizer, as they featured it in one of the newsletters they send out to their Vitaculture Society, AKA wine club. Pairing it with the right rosé is essential. Andrew Mariani, co-manager and farmer for Scribe, explains that you want a rosé with “natural acidity and freshness with brighter, lighter fruit tones.” He recommends something fermented “in steel, cold and slow, to retain nuance and brightness.” You can’t go wrong with a bottle of estate grown Scribe 2018 Rosé of Pinot Noir ($38), which cuts through the butteriness of the olive-oil-soaked bread and acts like an acidic vinaigrette for the tiny fish filets.

RELATED: These Two #Blessed Taco Bell Locations Will Serve Frosé This Summer. 

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(Photos via Brittany Griffin / Brit + Co)

Additional reporting by Anna Monette Roberts