Rosé

Rosé champagne can be made by adding a small amount of still red wine to the blend (assemblage) or by allowing the juice brief contact with red grape skins (saignée). Both produce a wine with more fruit weight than a white champagne.

How it tastes

Expect red‑berry aromas — redcurrant, wild strawberry — over the usual bright acidity. Saignée examples tend to be deeper in colour and flavour.

When to serve

Rosé pairs well with light meats, salmon and berry desserts. It is not, despite its colour, a summer‑only wine.