Rosé Champagne: How It's Made, Styles and Food Pairings
Indulgent and festive, rosé Champagne is winning over more and more fans. But do you know how it’s made, and why two rosés can be so different? Here’s the explanation.
Two methods, two styles
Contrary to popular belief, rosé Champagne is almost never a simple, improvised mix. There are two official techniques:
Blended rosé
A small proportion of still red wine from Champagne (often a Coteaux Champenois) is added to the base white wine before the second fermentation. This is the most widespread method. It offers great control over colour and style. A notable fact: Champagne is the only place where adding red wine to make a rosé is permitted, an exception in the wine world.
Saignée rosé
Here, the colour and aromas come from a short maceration of the juice with the skins of the black grapes. Rarer, this process yields rosés that are often more deeply coloured, structured and vinous.
Recognising the styles
- Light, floral rosé: ideal as an aperitif.
- Vinous, fruity rosé (often saignée): perfect at the table.
Some houses have made rosé their speciality: you’ll spot them in our directory.
What to enjoy it with
Rosé is one of the most versatile Champagnes at the table:
- as an aperitif, with toasts and fine charcuterie;
- with fish or white meat;
- and above all with red-fruit desserts, a classic pairing.
Serve it chilled (8–10°C), in a tulip glass to preserve the aromas.
Going further
Compare the styles at a tasting, and refine your choice with our guides on best Champagne and the grape varieties of Champagne. Lost with the vocabulary? Head to the glossary.
