Rose Champagne
This is extremely serious wine!
Rose Champagne is a phenomenal drink - forget any concepts or ideas of sweet flabby wines, as many popular rose wines are (although plenty of crisp refreshing roses exist too).
It is a big and masculine wine, and some can be extremely rare and expensive such as Dom Perignon Rose, La Grande Dame Rose, Cristal Rose, and Krug Rose, which cost much more than their non-Rose counterparts. Of course you can also find some reasonably priced Roses, say (well) under US$100.
The color can vary extensively, ranging from a very dark and hearty pinkish red to a light salmon to copper tones and more. Taste wise, or course there are plenty of variation, but in general they are very dry (Krug Rose is absolutely bone dry!), powerful, and have lots of flowers, berries (especially strawberries and raspberries to my palate) and red fruits (especially fleshy red fruits like plums).
With the right person, Rose Champagne is among the most romantic of drinks, say if drunk with the babysitter on Valentines Day. This of course assumes she (or he) is of legal age and there are no ethical issues such as a spouse. A bottle of rose, a single red rose, and a box of chocolates . . .
No surprise but sparkling red wines are also made in other regions, and some can also be quite good, although we pretty clearly prefer Champagne most of the time.
Most Champagne producers make at least one Rose (their are non-vintage, vintage, and prestige cuvees made just like with other bubblies, as well as bottles of various sizes). The first was made by Veuve Cliquet in 1777 and they were super popular in parts of the 1800s and early 1900s. Although perhaps not as well known today, they certainly have a phenomenal following although they are misunderstood by most people (who also do not get Champagne in general, thinking it is a "celebration" drink only instead of a serious wine that rocks with food).
There are two different methods used to make rose, the traditional method and the more expensive saigneé method. Both can and do produce killer wines!
With the traditional method, after the primary fermentation, a small amount of still Pinot Noir wine is added from Champagne is added, roughly 8 to 15 percent. Secondary fermentation etc. is carried on as normal.
With the more expensive and difficult saigneé or "skin contact" method, the pressed grape juice is allowed some skin contact time with the red grapes so that it absorbs some color. Getting a consistent color can be difficult, but many producers use this method and if anything, it is becoming more popular with time.
Here is an interesting list of The 10 top Rose Champagnes - it is a very good list, however they omit some of the best which are also tough to find and expensive!
Let's just summarize by saying that some of the most impressive wines I've had have been Rose Champagnes!
Rose Champagne is a phenomenal drink - forget any concepts or ideas of sweet flabby wines, as many popular rose wines are (although plenty of crisp refreshing roses exist too).
It is a big and masculine wine, and some can be extremely rare and expensive such as Dom Perignon Rose, La Grande Dame Rose, Cristal Rose, and Krug Rose, which cost much more than their non-Rose counterparts. Of course you can also find some reasonably priced Roses, say (well) under US$100.
The color can vary extensively, ranging from a very dark and hearty pinkish red to a light salmon to copper tones and more. Taste wise, or course there are plenty of variation, but in general they are very dry (Krug Rose is absolutely bone dry!), powerful, and have lots of flowers, berries (especially strawberries and raspberries to my palate) and red fruits (especially fleshy red fruits like plums).
With the right person, Rose Champagne is among the most romantic of drinks, say if drunk with the babysitter on Valentines Day. This of course assumes she (or he) is of legal age and there are no ethical issues such as a spouse. A bottle of rose, a single red rose, and a box of chocolates . . .
No surprise but sparkling red wines are also made in other regions, and some can also be quite good, although we pretty clearly prefer Champagne most of the time.
Most Champagne producers make at least one Rose (their are non-vintage, vintage, and prestige cuvees made just like with other bubblies, as well as bottles of various sizes). The first was made by Veuve Cliquet in 1777 and they were super popular in parts of the 1800s and early 1900s. Although perhaps not as well known today, they certainly have a phenomenal following although they are misunderstood by most people (who also do not get Champagne in general, thinking it is a "celebration" drink only instead of a serious wine that rocks with food).
There are two different methods used to make rose, the traditional method and the more expensive saigneé method. Both can and do produce killer wines!
With the traditional method, after the primary fermentation, a small amount of still Pinot Noir wine is added from Champagne is added, roughly 8 to 15 percent. Secondary fermentation etc. is carried on as normal.
With the more expensive and difficult saigneé or "skin contact" method, the pressed grape juice is allowed some skin contact time with the red grapes so that it absorbs some color. Getting a consistent color can be difficult, but many producers use this method and if anything, it is becoming more popular with time.
Here is an interesting list of The 10 top Rose Champagnes - it is a very good list, however they omit some of the best which are also tough to find and expensive!
Let's just summarize by saying that some of the most impressive wines I've had have been Rose Champagnes!