Aug 08 2010
Are You A Ros
Are you a rosé champagne fan?
If so, you’re not alone. Over the past few years rosé champagne, or pink champagne as it is often called, has become more and more popular.
There’s no denying that the sight of the gorgeous, pink colour in the champagne flute is difficult to resist. For some people just the mention of the words, rosé champagne, is enough to send them into raptures.
There are literally thousands of champagne makers and most of them make a rosé champagne as part of their range, so there are thousands of rosé champagnes to choose from.
Everybody will have their own personal favourites, but here are some essential facts to help you chose……
Rosé champagne can be made in two different ways which produce quite different results. Neither is ‘better’ than the other; they’re just different.
Let me tell you more….
Still red wine and still rosé wines are made by pressing black grapes and letting the grape skins soak in the crushed grape juice. The pigment in the grape skins gradually seeps into the juice turning it darker and darker as time goes by. If you leave the skins in the juice for a few hours only, you’ll get a very light pink rosé wine. On the other hand, leave the skins soaking in the juice for a few days and you’ll end up with a really dark red, almost black wine.
Rosé champagne made in this way is called Rosé de Saignée
( saigner in French means to bleed and this term is used because the colour from the black grape skins ‘bleeds’ into the juice).
This is a tricky process to get just right. If you’re not careful you can leave the grape skins too long in the juice and end up with an unpleasant bitterness in the wine that comes from the skins and stalks.
Mind you, if you get the timing right you’ll end up with a rich coloured rosé that is full of the luscious flavours of red fruits such as raspberries, cherries and blackcurrants.
Although some people find rosé de saignée too fruity and rather unsubtle, others love it and it certainly is a good match for a wide range of foods, even something as full-flavoured as duck for example.
To give you a point of reference, Laurent Perrier Rosé is made in this way
Rosé d’Assemblage
This is the other, more common, way to make rosé champagne.
Assemblage means ‘blending’ and the word is used because a small quantity of still red wine is simply blended with still white wine to create a mixture that is pink. The blend then goes through the normal champagne-making method and becomes rosé champagne. The final colour will vary according to how much red wine is added, however it’s not common to add more than 15%-20% , because that would defeat the objective which is to produce more delicate champagnes than rosé de saignée.
The colour, aroma and the taste of rosé d’assemblage are similar to those in rosé de saignée, but tend to be less bold, which is not to say they are bland – they are certainly not – but they are more delicate and fresh; more suited, in my view anyway, to sipping in the sunshine on a glorious summer’s day or enjoying with a light dish such as red fruit salad, or an apetizer of tomatoes, mozarella and mint.
Incidentally Champagne is the only wine-making area in France that is allowed to make rosé by the Assemblage method.
Moët & Chandon, Veuve Clicquot and most other rosé champagnes are rosé d’assemblage.
So what does this all mean for you?…..
Well, the first thing to do is to decide which of the two styles you prefer – more champagne-drinking practice needed I’m afraid! J
As mentioned above, most rosé champagne is rosé d’assemblage, so this is likely to be the style you’ll have come across. If so, I encourage you to seek out a rosé de saignée so that you know the difference and can decide which of the two styles you prefer.
Some bottles of rosé de saignée will have those words on the label, unfortunately most will not. So, if in doubt, simply ask the person in the bar, or the shop whether it’s a rosé de saignée or a rosé d’assemblage.
If they don’t know the answer, my advice is to go somewhere else
