This is by far the most widespread method because it allows to have identical color and density from one vintage to another. It consists in blending a clear white wine (before the foam) with 5 to 20% of red wine from Champagne, vinified to be non-tannic.
Discover in this category, our favorites and recommendations of Champagnes of wine growers and Champagne Houses in terms of Champagne Rosé.
Rosé blending is the most common method to obtain a rosé champagne. The principle is simple: at the time of assembling the still wines (without bubbles), before the setting of foam, the wine growers mix white wine and red wine, up to 5 to 20%.
It is important to note that this technique, blending white and red wine, is only authorized and practiced in the Champagne region. In France, for the production of rosé wine, the winegrowers never use this method, but that of the bleeding or direct pressing.
Good to know too: the red wine used in the blending of rosé champagnes must also be of Champagne origin. Even if the region is famous for its white wines, it produces a small quantity of red wine under the AOC Coteaux Champenois.
The rosé champagnes of assembly are those which one finds most often in store. They generally have a rather light color, and are often worked to keep a certain coherence over the years, so that the amateur is not surprised by a new aromatic profile at each tasting.
There are two types of rosé champagnes: one of bleeding, the other of assembly. Their method of elaboration differs and so do their aromas and flavors.
The rosé of assembly is resulting from the assembly of juices, that they are of white or black grapes, to which is added a weak proportion of Champagne red wine. It is not the color of the champagne that defines its taste but the grape varieties and the choices made during the vinification. This category of champagne represents about 10% of exports. It has increased by nearly 30% between 2020 and 2021. Americans, English, Canadians, Germans and Spaniards are particularly fond of these colored wines.
Crab, Shrimp, Sea bream, Salmon, Scallops, Tuna, Lobster, Rockfish.
Parma ham, Bayonne ham, Culatello di Zibello ham, Bresaola, Coppa, Duck (foie gras, aiguillettes, lacquered), Lamb, Beef (carpaccio, tataki)
FRUITS AND VEGETABLES
Grapefruit, Pomegranate, Guava, Mango, Tomato, Fig, Turnip, Pepper, Eggplant, Courgette, Mushroom, Raspberry, Strawberry, Carrot, Celery, Parsnip, Beetroot.
Ginger, Lemon, Mandarin, Red shiso, Basil, Dill, Parsley, Mint, Ras el-hanout, Balsamic vinegar, Soy sauce, Tarragon, Tonka bean, Coriander.
Tomme de montagne, Leicester, Comté 12 months, Manchego.
According to some preconceived ideas, rosé champagne would be sweeter whereas no correlation exists between color and sweetness. In fact, the sugar dosage is an addition made at the end of the elaboration process. This choice depends on the style of champagne desired. It is therefore quite possible to find rosé cuvées with little or no sugar content.
The rosé champagne of bleeding can be more vinous, with aromas of red fruits and a dress of a more intense rosé, according to the duration of maceration. As for the blended rosé, it has a slightly orange color. Its aromas are more mineral with the citrus notes of the white grape varieties.