Collection: Rosé champagne

• Veuve Clicquot Rosé
• Moët & Chandon Rosé Impérial
• Laurent Perrier Cuvée Rosé
• Ruinart Rosé
• Bollinger Rosé

There are various types of rosé champagne, each with its own unique flavour profile. Among the most popular are:

• Brut Rosé: The classic dry rosé champagne, with balanced aromas of red fruits and a fresh acidity.
• Vintage Rosé: A vintage rosé champagne made from grapes of a single vintage, often more complex and richer.
• Demi-Sec Rosé: A semi-dry rosé champagne, sweeter and ideal as a dessert wine.
• Blanc de Noirs Rosé: Made from 100% Pinot Noir or Pinot Meunier, full-bodied and fruity.

The history of rosé champagne is closely linked to the development of champagne itself. As early as the 18th century, producers in the Champagne region began making rosé champagne to meet the demands of a growing international market. Some of the oldest and most renowned champagne houses, such as Ruinart and Veuve Clicquot, were pioneers in the production of this exquisite drink.

Over the years, rosé champagne has evolved from a rare luxury product into a widely enjoyed treat, renowned for its sophistication and seductive aromas.

Rosé champagne can also be used in cooking to add an elegant touch to dishes. Try rosé champagne in sauces for fish dishes, as a base for sophisticated cocktails, or in desserts such as champagne jelly or strawberry and rosé sorbet.

Rosé champagne should be served well chilled at a temperature of 6–8°C. Use tall, slender glasses (flutes) to preserve the bubbles and concentrate the flavours. Rosé champagne pairs perfectly with seafood, salmon, duck breast, strawberry tarts and light desserts.

1. Taste profile: Think about which aromas and flavours you prefer – fruity and fresh, full-bodied and complex, or sweet and rich.
2. Occasion: Choose a rosé champagne that suits the occasion – whether for a festive reception, an elegant dinner, or as a special treat.
3. Brand and vintage: Look out for renowned champagne houses and special vintages that are known for their quality.

• Seductive aromas: Rosé champagne offers a wide range of aromas, from red berries and cherries to floral and mineral notes.
• An elegant celebratory wine: Ideal for special occasions and celebrations, rosé champagne always adds a special touch to any event.
• Versatile food pairing: It pairs superbly with a wide variety of dishes, from fish and seafood to desserts and fine cheeses.

Rosé champagne offers a luxurious and versatile choice for many occasions. Its wide range of flavours and styles makes it an ideal accompaniment to festive occasions and culinary delights. Furthermore, when enjoyed in moderation, rosé champagne can provide a special sensory experience and enhance the atmosphere of any celebration.

Rosé champagne is produced either by blending red and white champagne (assemblage) or by briefly macerating the grape skins with the must (saignée). These methods give the champagne its characteristic pink colour and complex aromas of red fruits and berries.

The production of rosé champagne begins with the harvest of the grapes, which are gently pressed. In the assemblage method, red and white wines are blended, whilst in the saignée method, the grapes are briefly macerated to extract the desired colour and aromas. The wine then undergoes traditional bottle fermentation, during which sugar and yeast are added to initiate the second fermentation in the bottle. After ageing on the lees, which lasts at least 15 months, the bottles are disgorged, dosed and corked.