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The Champagne region is much more than just a region. For any wine enthusiast, it is also a promise of refinement and excellence. Here, the clay-limestone soils, the expertise of the winemakers, as well as the Pinot Noir, Pinot Meunier, and Chardonnay grape varieties, allow for the production of the finest sparkling wines in the world.
Among them, rosé champagnes stand out for their red fruit notes and their beautiful indulgentise.Whether you prefer branded champagnes (Charles Heidsieck, Ruinart, Veuve-Cliquot, Billecart-Salmon, Louis Roederer, Moët et Chandon, etc.) or grower champagnes (Veuve Fourny, Pertois-Moriset, Baron Albert), the world of rosé champagne is definitely worth discovering !
Three main grape varieties are grown in Champagne : Pinot Noir, Pinot Meunier and Chardonnay. While all three varieties can be used in the composition of a rosé champagne, the beautiful ruby hue of our sparkling wine necessarily comes from one or both of the two black grape varieties.
Indeed, Pinot Noir and Pinot Meunier are black grape varieties with white juice while Chardonnay is a white grape variety with white juice. Thus, in order to color the appearance of champagnes, it is necessary to extract the coloring pigments (anthocyanins) present in the skin of the Pinots. For this, two methods exist as we will see now.
Blending is the most common approach for making a rosé champagne. This method consists of mixing white wine with a red wine, both of course originating from Champagne. This blending is done before the second fermentation (the wines are not yet sparkling).
Red wine must therefore here be made exclusively from Pinot Noir or Pinot Meunier. Generally, the proportion of red wine varies between 5 to 10%, but can sometimes reach up to 15%. Please note that Champagne is the only region allowed to blend white wine and red wine to create a rosé wine with AOC status !
A saignée rosé Champagne, also known as rosé de macération, is a type of rosé Champagne obtained by a specific method consisting of allowing the skins of black grapes (Pinot Noir and/or Meunier) to macerate with the juice for a certain period (usually about ten hours). This maceration extracts the color and certain aromas from the grape.
Once the desired color and aromas are obtained, the tank is "bled", meaning the juice is removed for fermentation. After bleeding, the juice is vinified like a classic champagne, with the second fermentation in the bottle creating the bubbles.
The color of a maceration champagne is very often more pronounced compared to a blended champagne. The aromas are also more powerful and complex, with notes of red fruits and spices.
Rosé champagnes captivate with their complex and refined flavor palette. On the palate, one often discovers an explosion of red fruits such as strawberry, raspberry, or cherry. The lively acidity, typical of Champagne wines, balances the sweetness of the fruit and brings a pleasant freshness.
For its part, the finesse of the bubbles creates a delicate texture, while floral and spicy aromas add an extra dimension to the whole.
As they age, rosé champagnes develop notes of brioche, hazelnut, and sometimes more complex nuances, offering an evolving and captivating tasting experience.
In general, a saignée rosé will have a more intense color than a blended rosé and its aromatic profile will be more powerful and vinous.
Thus, to summarize, a blended rosé is ideal as an aperitif, while a saignée rosé pairs wonderfully with a meal.
Food and wine pairings are essential to fully enjoy a fine bottle of brut rosé champagne. This type of champagne offers a beautiful structure as well as red fruit aromas that pair perfectly with many dishes. Here are some suggestions indulgent to accompany your favorite cuvée.
A brut rosé champagne is ideal to start a meal on a refined note. For example, choose smoked salmon on blinis, topped with a touch of cream…a delight !
Tuna or salmon tartare are also excellent pairings.The notes of red fruits and the liveliness here contrast with the richness of these fish for an incredible gastronomic experience.
Finally, goat cheese-beetroot petits fours and other vegetarian desserts will also be delicious. You can also try pairing it with a beef carpaccio, a real treat !
The structure and finesse of a rosé champagne allow it to enhance many dishes.
Thus, a macerated, full-bodied rosé champagne will pair very well with roast poultry, such as a chicken supreme or a capon. Veal, with a creamy sauce, whose smoothness will contrast with the acidity of the champagne, can also be considered.
Other tasting experiences are also interesting.Thus, some powerful rosé champagnes, especially those made from Pinot Noir, can be enjoyed with a duck breast with red fruits or even a beef fillet accompanied by a pepper or berry sauce.
On the vegetarian side, try a seafood risotto with your rosé champagne, you won't be disappointed !
Although champagne is, from an oenological point of view, not really suited to dessert (its high acidity does little to enhance sweet dishes), it is nevertheless part of our culture, especially during celebrations, to pair champagne and dessert. Our sparkling rosé can then have its own advantages !
For example, try pairing it with a strawberry tart or other red fruit desserts.Strawberry macarons or even raspberry or redcurrant sorbets can also be interesting options to play the fruity card.
Offering a rosé champagne means choosing elegance to enhance a special occasion. Birthday, celebration, marriage proposal, or simply a shared pleasure, a bottle of brut rosé always brings a touch of refinement. Its delicate sparkle, freshness, and aromas indulgent make it an ideal companion for memorable moments !
Thus, for a gift that leaves a lasting impression, a box containing a bottle of brut rosé champagne is a safe bet. Whether individually in a beautiful case or in a box of 6, rosé champagne is equally suitable as a professional gift or a thoughtful gesture for someone close.
Choosing a rosé champagne can sometimes seem complex. However, by following a few simple criteria, you can find the perfect bottle for all your occasions. Whether it is for a special dinner, a wedding, or simply to celebrate a special moment, here are the key points to consider to make the right purchase of your rosé champagne.
When it comes to choosing a champagne, one question often arises: should you favor the major Champagne houses or opt for a grower champagne?
The Champagne houses, such as Perrier-Jouët, Deutz, Moët & Chandon, Veuve Clicquot or even Ruinart, are historic institutions that possess centuries-old expertise as well as strong brand recognition. These houses mostly purchase their grapes from a multitude of small producers in order to guarantee consistency in their style. This ensures them regular quality and a recognizable taste year after year.
Conversely, grower champagnes are produced by récoltants-manipulants, artisans who cultivate their own vines and vinify their own production. These champagnes offer a more personal expression of the terroir, often with greater authenticity and aromatic diversity.
Consequently, while the grandes maisons attract with their prestige, grower champagnes appeal to enthusiasts seeking originality and unique cuvées. The choice therefore depends above all on your preferences: a refined and mastered signature or a unique and daring discovery?
Champagnes (rosé or otherwise) are also distinguished by their sugar dosage, a parameter that directly influences their taste profile.A brut rosé offers a drier and livelier tasting experience, with less than 12 g of sugar per liter (often between 6 and 8g). It highlights the freshness and intensity of the aromas, providing a tense and vibrant sensation on the palate.
Conversely, a demi-sec rosé champagne, richer in sugar (between 32 and 50 g/L), will reveal a more enveloping effervescence and a smooth texture. Its rounder and indulgents aromas appeal to those seeking a softer and more harmonious expression of rosé champagne.
Finally, if you enjoy fresh and lively cuvées, choose Brut Nature (0-3g/L) or Extra Brut (0-6g/L) !
The price of a rosé champagne varies according to several criteria: the house, the grape variety, the cuvée, or even its rarity. A bottle from a prestigious house, such as Ruinart or Deutz, will, for example, have a high price, but will guarantee consistent quality and recognized expertise.
Conversely, some more affordable champagnes, especially those from winemakers, offer pleasant surprises, providing an excellent quality-price ratio without compromising on tasting pleasure.The main thing is to choose a cuvée that fits your budget while meeting your expectations for elegance and character !
Thus, although they represent a more confidential share of Champagne production, rosé champagnes offer a refined and original alternative to classic champagnes. Whether it is a structured brut rosé made from Pinot Noir or a lighter blend, each bottle reveals a unique signature. Why not succumb to their charm and enrich your cellar with a touch of finesse and indulgentise ?
