What is the mystery behind Rosé champagne? Originally considered a somewhat anecdotal wine rather appreciated by women, it has earned its letters of nobility to become a great wine for tasting. A champagne far from the fashion phenomenon that its pink dress might suggest.
At the origin of Rosé champagne, there is always a form of questioning. Why does it have this particular colour? How is it different from a rosé wine? Made from red grape varieties such as pinot noir and pinot meunier, champagne should logically be a red Champagne wine. However, champagne is always white (it is called white champagne) or delicately golden. So why don’t the skins of black grapes dye the wine? There are two reasons for this: on the one hand, the black grapes have a very white flesh, and the rapid and delicate pressing as well as the manual harvest allow the juice to escape quickly without taking the time to colour. So where does Rosé champagne come from and how does it get its special colour?
How do you explain the disparities in colour between the different Rosé champagnes? In fact, some champagnes are made only from chardonnay (white grapes). With the addition of red wines, they develop a rather pale pink colour. On the other hand, some rosés only use grape varieties with a high proportion of black grapes (pinot noir, pinot meunier), which results in a more intense colour. The aromas are also different in the two cases: more subtle when the chardonnay is the master, more full-bodied with the pinots. The two are not in competition with eachother, it’s just a matter of preference.
Not necessarily recommended to accompany the entire meal, Rosé champagne can however be tasted occasionally, either as an aperitif, during dinner or with dessert. As an aperitif, for example, it goes very well with small exotic tapas such as sushi, shrimp bites with guacamole, dried tomato and goat cheese toasts or a simple but elegant Bellota-Bellota ham. For the main course, Rosé champagne, like Blanc de blancs, works very well with salmon or white meats such as veal stew. Its aromas of red fruits awaken a beautiful fricassee of mushrooms in a “natural” spirit.
When it comes to cheese, it also does well. In particular with a Salers or even a Maroilles with a strong character. For dessert, it goes well with low-sugar recipes based on fresh fruit. And it loves acidity! A touch of rhubarb, a zest of lemon, and it expresses all its potential in the mouth. However, it should not be paired with chocolate, which makes it too bitter.
It’s up to you to create your most beautiful combinations with these exceptional rosé labels!
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