Very much the Champagne style du jour, rosé Champagne’s popularity is higher than ever – and justifiably so, given its fresh, fruity flavour profile and its food-friendliness.
In fact, it stands up to far more dishes than ‘white’ Champagnes, and is a very versatile wine full stop. The colour in rosé Champagne is achieved in two ways: the traditional (and most common) way is known as the saignée method, which extracts colour from the black Pinot Noir and Pinot Meunier grapes when they are pressed. The alternative is to add a little still Pinot Noir wine to the blend, which has the dual benefit of adding both colour and richness to the Champagne.
Typical Character and Style of Non-Vintage Rose