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Wine

Rosé Champagne

True rosé Champagne comes only from the northern French region of the same name. Produced in the same manner as nonrosé Champagne, it gets its pink color from the addition of 10 to 15% still red wine, typically added at the end of the winemaking process.

Flavor Descriptors

Lighter examples are typically elegant and racy, with delicate strawberry and raspberry fruit. Darker-hued examples typically offer richer red fruit flavors and a softer, rounder texture. A general rule of thumb is the darker the color, the richer the flavors.

Food Pairings

Brut

Mild cheeses, chicken liver crostini, mini-quiches, oysters, sushi, salmon.

Extra Dry and Demi-sec

Fruit salad especially strawberries or raspberries, berry tarts, mild chocolate desserts.

Buying, Storing, & Serving

Rosé Champagne should be served chilled. Take care when removing the cork (without a corkscrew, of course) as the pressure can force the cork to shoot out unexpectedly.

Nonvintage rosé Champagne is ready to drink when released. Most can age one to two years after release if desired, which will result in a softer texture, more muted dried red fruit flavors and slightly less effervescence.

Vintage rosé Champagne is typically released five to eight years from its vintage. Although typically ready to drink when released, most can continue to age well for up to twelve years from vintage date.

Older rosé Champagne often has less sparkle, a softer texture, and dried red fruit flavors.

Store bottles in a cool dark place on their sides in order to keep the cork moist.