Rosé Champagne, of course!!! It just looks the part, you know: a soft hue like the color of her lips or skin, than the effervescence of the wine completes the charm of the drink and, of course the amazing taste: Rosés tend to have a bit more red fruit aroma and flavor than regular Champagne, fresh aromas of strawberries or raspberries often accompany the other typical aromas. In flavor and mouthfeel they also tend to be a bit richer, bigger and rounder. Rosé Champagne can accompany all sorts of food, as can blanc Champagne, however, as everyone knows, much Champagne is enjoyed simply for its celebratory feeling and Rosé Champagne has that added “sexiness” or romance to it that makes it a favorite for romantic dinners.
Now, for the technical part, so you know: Rosé Champagnes represent about 5% of Champagne’s yearly production; they are colored in hues that go from “baby pink” to copper salmon. The color traditionally comes from the very brief skin contact of the red grapes Pinot noir (mainly) and Pinot Meunier during pressing, however, many modern Rosé Champagnes are produced as regular Champagnes but are later “colored up” by adding red Pinot noir wines to the finished wine, it is now believed that this second method adds more richness and age-ability to the wine. A “saignée” process is also acceptable but it is rarely used in Champagne nowadays.
So now that you know “everything” about Rosé Champagne, do not forget to raise a glass of the nectar with your Valentine!