Spanish Portuguese German Dutch Italian English French Home
Deligogo Home
You are here:
  • Deligogo Blog, share food and wine articles and add your reference links

Sell your art!


Vacaza Deluxe

Deligogo blog articles are randomly featured with each listing (individual services and products) by matching keywords. Every time a listing page is refreshed, different articles will appear. Articles contain embedded links (a nice way to exchange links!) and are always presented with the writers image and a reciprocal link to the writers blog or website. If you interested to post articles in this blog feel free to contact us (read more ...).

CATEGORIES - General - Deligogo website - Culinary courses - Wine courses - Design labels - Culinary Tours - Wines - Deserts - Other alcoholic drinks - Vinegar and Oil - Non alcoholic - Fine Food - Dairy products - Meat & Meat products - Sea Food - Herbs & Spices - Sweets - Recipes - Other Subjects - Preservation Methods - Profiles - Profile Video

Rosé Champagne - How to Find the One You Love, part 1

Jiles Halling,
UK’s leading Champagne host

Amazingly, it's only just over a month until Valentine's Day and that will inevitably mean that lots of pink champagne will be bought and enjoyed. Over the past few years, demand for the pink stuff has just gone through the roof.

Nowadays just about every champagne maker offers a pink champagne as part of their range, so there’s no shortage to choose from, but how on earth do you go about choosing one rather than another?

Here are some timely tips to help you find the ones you like best.

The first thing to tell you is that pink champagne and rosé champagne are the same – just two different words for the same thing. So sometimes I’ll write rosé and sometimes I might put pink instead.

Next, did you know that rosé champagne can be made in two different ways, giving two very different results? It’s not a question of one being ‘better’ than the other, they’re just different.

To explain, let me start by telling you how still red and rosé wines are made...

Still red wines and still rosé wines are made by pressing black grapes and then letting the skins soak in the juice. The colour in the skins slowly seeps into the juice turning it darker and darker over time. If you leave the skins in the juice for only a few hours, you’ll get just a touch of pink colour in the wine. If you leave them soaking in the juice for a lot longer, you’ll end up with a really dark red, almost black wine.

If you make rosé champagne in this way it’s called ‘Rosé de Saignée’ (pronounced senyay which means to bleed, in French – the colour from the black grapes ‘bleeds’ into the juice).

It’s really tricky to get this process just right. Unless you know exactly what you’re doing you can leave the grapes the grapes too long in the juice and end up with too much colour and worse, an unpleasant bitter taste in the wine that comes from the skins and stalks – not what you want at all!

When you get it right, mind you, you’ll end up with a lovely, rich-coloured rosé champagne, full of those luscious red fruit flavours that you can find in good red wines: raspberries, cherries and blackcurrants with none of that bitterness.

Laurent Perrier Rosé is made like this, so that gives you a benchmark, but there are many others to choose from.

A favourite of mine is Soutiran Rosé Grand Cru.

It's not only a rosé de saignée, it's made entirely with Pinot Noir grapes and has absolutely bags of colour and flavour plus, of course, it's a Grand Cru which is always a good indicator of quality.

Not everyone likes this style. Some people find rosé de saignée just too fruity and ‘full-on’, but if you’re tempted to try some then next time you’re about to buy a bottle of rosé champagne make sure to ask your wine retailer if it’s a rosé de saignée. He/she should be able to tell you.

By the way, big, bold rosé champagne like this goes really well with a whole range of foods, even quite strong-flavoured red meats that you’d probably never think of eating with champagne.Try a rosé de saignée with pigeon, or duck, or lamb – it’s terrrific and also that little bit special!

Next up is ‘Rosé d’Assemblage’ which is by far the more common way to make pink champagne and I'll explain more about that in another blog post tomorrow, so watch this space and...

Stay Bubbly

If you're champagne-lover, perhaps you’d like to learn a little more about it and discover some champagnes you’ve never tried before instead of stcking with just a few brands whose names you know?
If that sounds good to you then our new champagne club is just the thing for you. Find out more here: champagne club

For an update of Jiles last publications: read more …..

If you would like to comment, login.

Current Comments:

No comments have been made yet. You should make one now!

Link to this Blog:

The permanent link to this blog is:

February 5, 2011Rossese of Dolceacqua
February 1, 2011@VitaBellaWine Champagne Pol Roger 1914: What makes a Luxury Wine…Extraordinary?
January 24, 2011M.Chapoutier Australia Trophy for Best Shiraz at Concours des Vins du Victoria awarded to Harcourt Valley Vineyards
November 6, 2010What is Wine for us Human by Dejan Panjicanin
October 27, 2010Wine in Austria
October 24, 2010A Glimpse Inside A Champagne Press House
October 23, 2010Aussie Cult wines go through a turbulent period and the emergence of social media age may not help to restore the good image they built over the last 30 years.
August 26, 2010Champagne-How Much To Harvest?
August 8, 2010Handcrafted wineries in France
July 19, 2010Champagne Appellation - No Second Chance
July 6, 2010Champagne Labels - It's All Back To Front (short version)
July 3, 2010Champagne Brands - The Real Way To Discover Amazing Small Brands - Part 1
June 19, 2010Hermes and its new brand - Shang Xia -: a good lesson for luxury wines
June 16, 2010Château Gruaud Larose, first Second Growth to offer its 2009 as futures
June 15, 2010Siam and the Floating Vineyards
June 14, 2010Acker Merrall’s luxury wine auction or the new battle between First Growth Bordeaux in China
June 13, 2010Rasa Shiraz 2007 - The first and only Indian wine to be awarded a medal at Syrah du Monde
June 11, 2010Acker Merrall’s luxury wine auction or the new battle between First Growth Bordeaux in China
June 8, 2010Robert Parker, Primeur 2OO9 and
May 26, 2010The Chablis wine region
May 25, 2010Andrew Jefford - A Day in the Life of a Wine Writer
May 25, 2010Château Palmer - Video
May 14, 2010Château Pierre Bise – Coteaux du Layon Les Rouannières vertical & latest releases
April 28, 2010News just in ... Red wine starts off GREEN!
April 13, 2010Cuvée Champagne - Another Champagne Myth?
April 10, 2010Chateau des Brumes - World Wine Tour
April 6, 2010Vinitaly 2010: Interview with Vito Catania, owner of Azienda Gulfi, about the 4 Crus in Sicily
March 31, 2010Where to Eat in Champagne
March 26, 2010BMW, Audi and Forbes Reports: some good News for Luxury Wines?
March 24, 2010Experience the Red Shoe Magic from The View
March 17, 2010Robert Parker, Bordeaux Primeurs and the New Decade: To be Graceful or not to be
March 15, 2010Bordeaux En Primeurs: Chateau Gruaud Larose holds a Clinic with Leading International Wine Experts
March 13, 2010Why an Italian Luxury Wine goes to En Primeur Tasting in Bordeaux?
March 12, 2010Kanonkop, A New Luxury Wine in South Africa
March 6, 2010How to Decipher an Italian Wine Label
March 3, 2010First stop Krug - Jiles Halling - Champagne
February 26, 2010Rosé Champagne - How to Find The One You Love, part 2
February 26, 2010Jayson Bryant - The first Wine Video Blog in NZ
February 26, 2010Tasting wines in Langhe and Monferrato (Piedmont - Italy)
February 19, 2010Kinkead Ridge - Chehalem Valley Vineyards in Yamhill
February 13, 2010Okanagan Villa – A Dream Realized - Wine Trails – Canada
January 8, 2010What are Grower Champagnes and why you should try them.
January 5, 2010Online wine auctions - -
January 5, 2010Online webshops - (European buyers) - (global site)
January 5, 2010Wines of Cahors, Capital of Malbec, France (video)
December 9, 2009Death of the Wine Magazine

Producer  |  Agent  |  Login  |  Advertise  |  Contact  |  Free registration  |  Affiliates
Privacy Policy  |  Disclaimer  |  Information Leaflet
Sitemap | Copyright © 2008. | Custom web design firm: WebTY's | Supplier