Rose Champagne? Yes it’s true - and delicious.
Below is an excerpt from a great article in Food & Wine about getting to know and beginning to love Rose Champagne.
“In fact, it was the color—anywhere from a soft peach to a pinkish gold to a pale tangerine—that first made me fall in love with rosé Champagne. Created by blending red wine with white (Champagne is the only place in France where this is legal—though perhaps not the only place where it’s done) or, less commonly, bleeding the skins of red grapes, rosés have not only more color than regular Champagne but more body as well. This, in my opinion, makes them great wines with food. A good rosé can stand up to some pretty rich dishes—smoked duck, lobster or even hot sausage. In fact, I’d drink a rosé Champagne with just about any food that demands a light, juicy red or a full-bodied white.” (via Rosé Champagne Debate | Food & Wine )
