If there's 'Pink Champagne on ice' then I am definitely a 'prisoner of my own device'!

Baradon-Michaudet's Cuveé  Rosé
Baradon-Michaudet's Cuveé Rosé

Rosé Champagne (or as the Eagles call it, Pink Champagne) is in increasing demand.  Its popularity is becoming more entrenched and with its appealing fruity bouquet, added dimensions of flavour, complexity and allure it is easy to see why.

There are two distinct methods of producing RoséChampagne–‘assemblage’ or ‘saignée’.  The most common production method, ‘rose d’assemblage’,  uses the traditional ‘Methode Champenoise’.  Before being bottled and prepared for the second fermentation, between, 5-20% still red wine, usually Pinot Noir, is blended with the still white wine. The wine then undergoes the usual ‘Method Champenoise’ second fermentation as per normal. With the ‘rose de saignée’ method, the recently harvested grapes are left on the skins during maturation for a few hours, until a pale pink colour is achieved. The wine is then “bled” of the lees and skins and fermented twice as usual.

While Rosé Champagne has surged in popularity of late, commanding a hefty premium when compared to its counterpart, it is not new and has actually been around for quite some time.  Rosé Champagne dates back to 1804 and the House of Veuve Clicquot. Despite this history and current popularity, Rosé Champagne still only accounts for between 3-5% of the Champagne region’s total annual production. 

Bruno Vauversin's Rosé Du Soir
Bruno Vauversin's Rosé Du Soir

Long viewed as a lesser offering, Rosé Champagnes have in the past ten years become increasingly popularand are now celebrated for much more than just their unique pink colour.  Typically characterized by notes of red fruit, particularly strawberries and raspberries, complemented by subtle earthiness and yeasty notes, Rosé Champagnes are robust and tend to be less overwhelmed by food pairings.

 

Here at Moore Champagne we have two great Grower Rosé Champagnes; Bruno Vauversin’s Grand Cru Rosé Du Soir and Baradon-Michaudet’s Cuveé Rosé.

 

Bruno Vauversin's Rosédu Soir brings together both Grand Cru Chardonnay from Oger (90%) and a small amount of Pinot Noir (10%) from the village of Bouzy.  Long and balanced, it’s a pleasant fruity surprise to the palate with real hints of acacia and blackcurrant.  Baradon-Michaudet’s Cuveé Rosé is produced from 86% Chardonnay and 14% Pinot Noir.  Delicate, smooth and with an attractive finish, you will find delicious hints of cherry fruits.

 

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Comments: 1
  • #1

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