ROSÉ CHAMPAGNE

Where does rosé champagne come from?

The history of rosé champagne dates back to 1764, when the House of Ruinart brought to market one of the first rosé Champagnes, in a style then known as “œil-de-perdrix.” Invented well before the rise of the major modern Houses, it remained a curiosity for a long time. Its growth accelerated in the late 20th century, in the 1990s, driven by exports to the United Kingdom, the United States, and Japan. Rosé has gained genuine renown: its production, rooted in a long tradition and the culture of Champagne winemaking, makes it one of the appellation’s most dynamic segments.

The Production of Rosé Champagne

How is rosé champagne made?

Rosé Champagne owes its color to one of Champagne’s defining characteristics: Champagne is the only region in France authorized to blend a clear white wine with a red wine to produce a rosé. However, two production methods coexist, each with its own sensory profile.

Blended rosé, the most common type, involves adding a small proportion of red Champagne (most often made from Pinot Noir) to a clear white base wine before the second fermentation begins. This non-tannic winemaking technique allows for precise control over color and aromatic balance.

What is the difference between rosé Champagne and rosé Champagne made by the saignée method?

Rosé Champagne can be produced using two distinct methods: blending and saignée, each resulting in very different profiles.

Blended rosé Champagne—the most common method in Champagne—is produced by blending a light white wine with a small proportion of red Champagne. It typically has a color ranging from powdery pink to salmon pink, often delicate and luminous. Its style emphasizes finesse, fruity freshness, and elegance, with a light and harmonious profile.

Rosé champagne made by the “saignée” method, produced on a smaller scale, is crafted from black grapes that are left to macerate for a few hours before the juice is “bled” to continue the winemaking process. This method gives the wine a deeper color, ranging from orange-pink to intense pink. Its aromatic profile is generally more powerful, marked by notes of red fruits, a beautiful structure, and greater richness on the palate.

Thus, blended rosé offers delicacy and refinement, while saignée rosé stands out for its intensity, character, and aromatic depth.

What are the aromas of rosé champagne?

Rosé champagne is distinguished by its fruity freshness and aromas of red fruits (strawberry, raspberry, red currant), enhanced by citrus notes, floral hints, and a lovely minerality. Its color ranges from powdery pink to salmon pink, all the way to the vibrant orange-pink of saignée rosés. On the nose, it is fruity and fresh; on the palate, its fine bubbles, acidity, and liveliness create a wine that is both indulgent and elegant—sometimes delicate and light, other times rich, intense, and powerful, depending on the cuvée.

Contrary to popular belief, rosé champagne is no sweeter than white champagne: the color has no bearing on the dosage. As a result, cuvées are available in Brut Rosé, Extra Brut, Brut Nature (undosed), and Demi-sec, depending on the desired style.

To enjoy it properly, serve a Brut Rosé champagne at a temperature of 8 to 10 °C in a tulip-shaped glass to allow all its nuances to shine through.

What are the best rosé champagnes?

The best rosé champagne is, above all, the one that suits your taste and the occasion. For an elegant aperitif, opt for lively, fruity rosés; to pair with a meal, choose more structured cuvées. Our selection brings together the finest names in rosé champagne: iconic Houses such as Veuve Clicquot, Dom Pérignon, Louis Roederer, Ruinart to traditional houses such as Deutz, Billecart-Salmon, Alfred Gratien. You’ll find everything from entry-level cuvées to prestige cuvées, such as the Laurent-Perrier Rosé.

What dishes pair well with rosé champagne?

More structured and fruitier than white champagne, rosé champagne is one of the most versatile wines at the table. The choice of cuvée refines the food-wine pairing: a blended rosé, light and delicate, pairs well with delicate dishes, while a saignée rosé, more intense and powerful, holds its own against bold dishes.

A few must-try pairings:

• Appetizers: gougères, smoked salmon on toast, tapas
• Seafood and shellfish: oysters, langoustines, lobster, seafood platter
• Raw fish: tartare, carpaccio, sushi, and sashimi
• White meats: roasted poultry, duck breast, veal
• Red meats (blood-drained cuts): beef, game
• Desserts and sweet-and-savory dishes: red berry desserts, foie gras, duck with fruit

Versatile and festive, it’s just as at home at a summer meal on the patio as it is at a grand celebration, a Valentine’s Day dinner, or a festive toast.

Buy rosé champagne online

Just like at your local wine shop, but with just a few clicks: buying rosé champagne online gives you access to a wide selection of bottles in stock, with your champagne delivered in perfect condition. Use our filters to sort champagnes by price range, type of rosé, producer, or vintage; check out customer reviews and each product’s details to choose the perfect bottle. To place an order, simply create a customer account or log in to your account; all you need is a password to access your cart, make changes, apply a promo code, and complete your purchase. As for bottle sizes, choose the standard 75 cl bottle of champagne, a half-bottle for a tasting for two, or a magnum (1.5 liters) for large gatherings. Whatever the vintage on offer, you’ll find the widest selection of rosé champagne currently available on this page.

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