Updated: Dec 1, 2019
Imagine a lunch at friends’ place with charcuterie from Cremona and stinky cheeses from France. What would you drink? I would have opted for a Burgundy or a noble wine from Piedmont, but it is a hot day in August, and London seems a big oven. So what better occasion to uncork a rosé champagne! Such a surprise this Ruinart! Probably it is even tastier than my loved (and austere) Bollinger Rosé.
Wine making techniques
This nectar is a blend of 45% Chardonnay from Côte des Blancs and Montagne de Reims vineyards and 55% Pinot Noir from the Montagne the Reims and the Vallée de la Marne (18% to 19% of which has been made into red wine). 20 to 25% coming from reserve wines from the 2 previous years. All the grapes come from villages classified at least Premier Cru Santé!
When you pouring the glass, don’t be scared by the fabulous coppery colour. The wine is not corked. The nose intensity is almost pronounced with vibrant fragrances of crunchy red fruits and citrus. Its colour is too thrilling; I cannot stop myself having a sip… the toast with the friends can wait! As the Ruinart Brut, also this Rosé is terribly easy to drink. It is rich and sharp on the palate; it is a real blast of succulent fruits and refreshing minerality, with a hint of salinity. The finish is quite long too.
It would works well with any kind of foods, but this nectar is so good, that I would enjoy it by its own. It is the perfect bollicina for a long conversation with your best friend (buy at least the magnum then) or you are having a filet tartare in a sad lonely dinner…. well also in this case the magnum can be the wisest option.