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Rosé Champagne

Champagne stimulates us, thanks in no small part to those bubbles. Given its colour, ranging from pink to copper to orange to salmon, and every shade in between, Rosé Champagne has an allure. It’s sexy and sensual, and no wonder it’s the Champagne many turn to on Valentine’s Day or any other day that romantic thoughts come to mind.

Rosé Champagne is produced according to two primary methods. One way, the manner used by the majority of producers is to add a bit of still red wine – usually Pinot Noir, although it could be Meunier – to the blend, with the amount usually between 7%-15%; this is where the color comes from for the wine. This method is known as assemblage. The second method is called Saignée – French for “bleed” – and this refers to “bleeding” a bit of colour from the skins of the red grapes when they are pressed. Both styles are excellent, it’s difficult to say, as some Saignée Cuvées are light, while others tend to be quite rich on the palate; the same is true for the traditional method. While there are a few sweeter styles of rosé Champagne produced today – the Petite Douceur from Gosset is a prime example – most rosé cuvées are quite dry.

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