The truth about pink Champagne

The truth about pink Champagne

Do you know how pink Champagne is made? Be prepared - it's an eyebrow raiser 😲

One wouldn't be judged for assuming it's made like most rosés: red grapes are crushed and left to soak (macerate) on their skins for a couple of hours; depending how long you macerate the darker the colour of your rose. ⠀

But pink Champs has got it's own thing going on. They make their white Champagne as usual, then... add a little red wine to the mix! Voila! ⠀

If you didn't just mutter an incredulous 'no way' to your screen or squeeze the person's arm next to you with a gasp then you are one poker faced cool customer.⠀

The red wine added must be made in the Champagne region, usually the non-tannic Pinot Noir from the Bouzy village (the Bouzy Rouge). They add anywhere from 5% to 20% red into the blend, the more they add the more watermelon  the colour; this allows them to make an identically pink wine every year. After blending the second fermentation takes place.⠀

Thinking of the supersonic cult hit and gucci priced Laurent Perrier rosé , really the taste of this wouldn't be that dissimilar to their white Champagne, the colour being more a display of sexy salmon pink pantones than a change of flavours.

There are some rare Champs that are made in the traditional rosé method, these are called Rosé de saignée (bleeding rosés). These champagnes are generally richer in taste and body making them ace accompaniments to food Larmandier Bernier do an absolute humdinger.

Whilst enjoying this pink Champagne Gardet (pictured below) the other day, I was delighted to read the honest back label detailing how much red wine went into the blend. Thank you for telling us straight⠀

So there you are. Hopefully you can go about the rest of your day as normal and learn to live with this information as I have.