What Would You Pair With Gazpacho and Fruit Salad?

Last night, wining husband made an amazing dinner with the help of Tiger Boy: Gazpacho, garlic-dill crackers, and a tangy fruit salad. Even though we’re not currently drinking wine due to my pregnancy, we had a discussion about what we would pair with this meal.

The gazpacho was spicy and filled with tomato goodness. We thought if it were just the soup, it would pair well with either a rosé wine or a light yet spicy pinot noir.

The fruit salad, threw a wrench into the wine-pairing plan, however. The salad was tangy and sweet. It had cantaloupe, banana, and avocado along a dressing made of olive oil, lemon juice, and a variety of seasonings including paprika and ground mustard. I might pair a late harvest or sweeter wine with it. I’d definitely want to go with a white wine.

I thought that possibly one of the rose wines we had tried last summer that had hints of watermelon might be a decent pairing. Perhaps something like Gale Vineyards’ 2011 Rosé di Primitivo would go with it well – we’d noted that it had both paprika and watermelon in its bouquet. Other alternatives might be the 2011 Doe Mill Vineyards Rosé of Zinfandel, the 2011 Muga Rosé of Tempranillo, or the 2011 Chateau de Lancyre Rosé of Syrah, Grenache, and Cinsault.

Of course, I could be way off. Wining husband suggested the meal, if paired with wine, be served as separate courses with separate wines.

What do you think? What would you pair with these dishes? Would you choose one wine or would you pair a wine with each course?