Cities like New York and Miami or party metropolises like Ibiza and St.Tropez set the Rosé trends. The global fan community is growing rapidly. One of the reasons is a generational change and a quality boost at wineries.
For Champagnes, top quality is always standard. Rosé Champagnes even start in the premium segment, where it defines the absolute world class. Keyword: "Cristal Rosé".
More than 250 years ago, Rosé Champagne was invented by Ruinart. Today, almost every Champagne house has a Rosé in its portfolio.
How is Rosé Champagne made?
Champagne is the only region in the world where it is legal to mix red wine and white wine into a Rosé. Thus, 10-20% red wine (Pinot Noir and / or Pinot Meunier) is usually added to white Champagne. This gives the Rosé Champagne its elegant color and its delicate fruit notes: wild cherries or red berries.
Another important feature of Champagne is the fine “Perlage” (pearl formation of the carbon dioxide). This is produced naturally with Champagne and impresses with its fineness. In other less expensive sparkling wines, the carbon dioxide is added artificially. Which is why it is coarse-pearly and quickly disappears after opening the bottle.
What is the difference between Champagnes types and what justifies the different prices? Are there different qualities?
As with still wines, the quality of a Champagne depends foremost on the grapes. The main authorized grape varieties in Champagne are Pinot Noir, Pinot Meunier and the white grape variety Chardonnay. Rare but also allowed are the varieties Arbane, Petit Meslier and Pinot Gris and Pinot Blanc. An important factor is the location of the vines. Of course, Grand Crus or Premier Crus are more popular and more expensive.
Are wood barrels or steel barrels used? How much time is given to the respective wines and later to the Champagne to mature? At Bollinger, for example, the best Crus are vinified thanks to a stock of 3,500 small, aged barrels in wood. Also the Bollinger-House ripens its wines twice as long as the appellation dictates.
At Pol Roger, another prestigious winery, the Rosé Champagne ripens in the deepest cellars of the house (33 meters below street level). There, the wine is kept until it is riddled by hand (Remuage). This is a real rarity in Champagne these days. The very fine and long-lasting Mousse (foaming) for which Pol Roger is known comes from these deep, cool and humid cellars.
As always, the devil is in the detail. A bulk product that is produced mechanically and automatically in large quantities can be offered cheaper than a handmade top-quality Champagne.
For our Champagne assortment we are looking specifically for family businesses, manual labor and the "special". A sip of these masterpieces and you understand the difference!
Cheers,
Julian
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