コレクション: Rosé Champagne
Rosé Champagne, which is more useful at the table than its reputation suggests.
How it is made. Two ways, and Champagne is the one region allowed both. Most houses blend a little still red wine into the base before the second fermentation, which gives control over colour and weight. The other route is saignée — bleeding off pink juice after brief skin contact — which gives a deeper, fruitier wine. Either way it carries more body than a white Champagne, so it holds up to duck, char siu and roast meat.
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