During our trip to champagne with Jancis Robinson MW earlier this summer, we tasted a broad range of rosé champagne from more than 13 houses – a total of 31 champagnes. So impressed was Jancis with the rising standard of pink champagne production, she has recently published an article detailing its rise, differing production methods and nuances between the different house styles.
“Most champagne houses, however, have long included a rosé in their range of wines, so that the category now comprises about 10% of all champagne produced. Once it was very obvious that, with a handful of exceptions, most of them regarded rosé champagne as a sort of off-cut whose quality didn’t really matter. But all this has changed, perhaps because of the rise in popularity of rosé still wine, perhaps because warmer summers have improved the quality of the dark-skinned Pinot grapes that are an essential ingredient, or perhaps chefs de cave just got round to caring about this particular string to their bow.”
Read the full article on JancisRobinson.com here.