Everything you need to know about Champagne rosé

Champagne Rosé is produced in two ways: by blending different wines, or by bleeding red grapes into the champagne. Both methods produce a beautiful drink with deep colors. Pépites en Champagne explains the elaboration of Champagne Rosé and guides you through the process.

There are many varieties of rosé champagne.

Champagne Rosé is a sparkling wine, made from several grape varieties, mainly black grapes, such as Pinot Noir and Pinot Meunier. The pink color of champagne is due to the maceration of the skin of black grapes in the juice, which colors it. Chardonnay grapes are also used in the production of Champagne Rosé. It is the champagne of assembly.

Rosé Champagnes are made from a blend of three grape varieties: In addition to the grape, the rose is also used to make Rosé Champagnes. Rosé champagnes are often pink in color, but they can also be red, white or purple. They are generally less sweet than other champagnes and are usually not as expensive. Rosé champagnes were originally made only in the fall, but are now available year-round.
Pinot Noir gives the wine its strength and structure.
Pinot Meunier is known for its ripe yellow fruit notes and full body. It is one of the most used grape varieties inChampagne production.
Chardonnay grapes are used to make a sweet, delicate and fresh wine.

The traditional method of making Champagne Rosé is used in two other ways. Blending and bleeding produce Rosé in different ways, but both follow the same steps. The colors and tastes would be different, of course, but also the color of the wine.

Champagne made from a blend of grapes.

The most common method of making Rosé Champagne is to blend white and black grape musts with a small amount of red wine (between 5 and 15%). This produces a Rosé Champagne of assembly. The proportion of red wine can vary, but the white wine must be the majority in this mode of production. Champagne is the only French wine that can be made using a blending technique. It has a light aroma, an orange-pink color and citrus notes due to the chardonnay used in the production.

Champagne Rosé de saignée

The method of elaboration of the Champagne Rosé de saignée is the most complex and delicate of all, because the contact time of the black grape skins with the juice can vary from one year to another. The tannins in the grape skins color the juice and when the juice macerates, it acquires a natural color. Rosé Champagnes made using this method are among the best in the world. The way the champagne is processed determines the color and taste of the champagne. Rosé Champagne has a more vinous aroma, and a very pink color.

Pinot Noir or Pinot Meunier are the only grapes used in Rosé de saignée, giving the wine a deeper pink color, and more intense red fruit flavors.

Does pink champagne taste sweeter than other champagnes?

White champagne is not necessarily sweeter than traditional champagne. Rosé Champagne (rosé champagne) does contain a sweet liqueur made of wine and sugar, but contrary to popular belief, Rosé is not necessarily sweeter than traditional Champagne. The level of sugar in the liqueur is determined at the time of dosage, and can result in a Champagne Brut, Extra-Sec or Doux.

Depending on the type of wine you want, different amounts of liqueur are used for the dosage.

A champagne that has not had any extra sugar added is called Champagne Brut Nature. Champagne Extra Brut: between 0 and 6g of sugar per liter.

Champagne Brut : less than 12g of sugar per liter.
Champagne Extra Sec : between 12 and 17g of sugar per liter.
Champagne Sec : between 17 and 32g of sugar per liter.
Champagne Demi-Sec : 32 to 50g of sugar per liter.
Champagne Doux : more than 50g of sugar per liter.