Feb
11
Rosé Champagnes
Rosé Champagnes are perfect for Valentine’s Day – or any day, really. Alone or paired with food, there is a certain “wow factor” to a pink Champagne.
The pink color of a rosé can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques. The main method of making a rosé is crushing red-skinned grapes and allowing the skins to remain in contact with the juice for a short period of time, typically two or three days. The grapes are then pressed and the skins are discarded rather than left in contact throughout fermentation (which is what’s done when making red wines). The skins contain much of the strongly flavored tannin, and by removing them from the process after just a few days you end up with a taste more similar to a white wine. The longer the skins are left in contact, the more intense the color, which is why the color of rosé wines and Champagnes can vary so greatly.
Another method is blending juices from several grapes, mainly Pinot Noir with Chardonnay. Blending is more often used in the Champagne region of France than other areas of the globe. One method isn’t necessarily better than the other – again, it’s a matter of your preference. Maybe it won’t even matter to you!
Rosé Champagnes, as with any variety of wine, are offered in a wide range of prices from very affordable (but no less delicious) to very pricey. Here are some I’m particularly fond of:
Francois Montand Brut Rosé, NV, Crancot, FR ($10) - Classy and a remarkable value! Light bodied and bursting with flavor and lots of great bubbles featuring aromas and flavors of dried cherries and raspberries. Crisp and very dry with an extremely clean finish.
Mumm Cordon Rouge Brut, NV, Reims, FR ($22) – Very aromatic with floral and citrus flavors, a creamy texture and vibrant structure. Fine balance and personality with a lingering lemon note on the finish. Made of Pinot Noir for roundness and strength, Pinot Meunier for fruitiness and liveliness, and Chardonnay for finesse.
Montaudon Brut Rosé, NV, Reims, FR ($32) - Gingerbread aromas introduce berry and orange flavors in this tangy Champagne. Tight and on the tart side, so have this one with food, for sure.
Krug Rosé, Reims, FR ($375) - A succulent harmony of flavors that is truly perfection in a glass. Produced in strictly limited quantities, it is an original. Its pale, tawny-pink color and miniscule bubbles lead to a bouquet of wild strawberries and concentrated flowers. The color is beautiful – a pale delicate salmon touched with coral. On the nose, Krug Rosé is fragrant, complex, enchanting, with notes of fruit including wild berries, and hints of spices. Particularly delicate, it is also very dry yet subtle, mellow and beautifully silky. Grape blend: 20-30% Chardonnay, 50-55% Pinot Noir, 15-20% Pinot Meunier.
We searched the web for some dishes to pair with rosé champagnes, and we found several on CHOW: Zucchini Carpaccio with Goat Cheese and Pine Nuts, Snapper Ceviche, Linguine with Clams and Zucchini, and Oysters with Mignonette Granité.
