8 part video series on the history of Champagne filmed in France

Red rover Red rover send the Rosé champagne over!


Rosé champagnes are gaining in popularity in the States with good reason! They taste delicious, look incredibly beautiful and pair terrifically with many everyday foods!

Click here for a handy Rosé Champagne and Rosé Sparkling Wine Guide.

The following blog offers some notes about the History of Rosé champagnes, plus a few suggested food pairings:

According to the Comité Interprofessionnel du Vin de Champagne, there is nothing distinct about the history of Rosé champagne, as it is the same as white champagne’s. In fact, from the advent of sparkling champagne, it existed. First known as “oeil de perdrix” champagne (eye of partridge pinkish color). It was due to the fact that champagne is mostly made with black grapes and, considering the techniques at that time, the skins would color the juice during the pressing process, it was difficult to have a purely white wine.

But, who first had the idea to add red Champagne wine into white Champagne wine, before the bottling, nobody can tell. The CIVC just adds that Champagne
Veuve Clicquot could find in their old documents an invoice for Rosé champagne in 1777. It seems Rosé champagne became popular by 1800, as it began to appear in several bars and restaurants in Paris.

The CIVC table records: Champagne bottles imported in the USA (750 ml bottles).
You will note the rising annual percentage of Rosé Champagne Imports!

CIVC Table of Rose Champagn Imports to USA

To be sure, champagne has become the prestigious image of France and one of the great pleasures in life. Sales trends are now positive and as you can see in the above chart from the CIVC, one champagne market segment has had dynamic growth, Rosé! Its percentage of total champagne exported to the United States has steadily increased.


Please remember that although the word “champagne” appears to be synonymous with all sparkling wines, it is simply not the case! Rosé sparkling wines are those made outside the French government denoted Champagne region and thus, beyond their matchless terrior (chalky limestone soil, cooler rainy climate, slopes, and people). The use of the word “champagne” is strictly forbidden by law unless the grapes are grown in and vinified within the official Champagne district.

Looking for foods that taste great with Rosé Champagnes?

Here are some quick, easy and delicious
Snack pairings for Rosé champagnes:
Kettle Chips
Brie Cheese
Manchego Cheese
Fontina cheese

More everyday food pairings with rosé champagnes are:

Salmon smoked or grilled
Burgers and Fries
Lamb chops and mushrooms
Duck Breast grilled
Wild rice
Chicken or eggplant parmesan
Pizza with spinach or mushrooms
Shrimp or Prawns grilled
Crab cakes
Crab Cakes on tray
Dark chocolate bars
Dark flourless chocolate cake
Red fruits with crème fraîche or panna cotta

Red Fruits and Panna cotta

(One of my favorite meals is saffron risotto alongside pulled pork and
Charles Heidsieck 1999 Brut Rosé.)

A special note regarding wines and sweet desserts, including wedding cake:

To achieve maximum pleasure, serve sweet wines with sweet foods. Thus, DO NOT serve a Brut Rosé champagne with desserts and wedding cake, as it will taste bitter and harsh, instead offer a Rosé demi-sec champagne. This is the sweetest type of champagne, but it is actually not that sweet. Depending how sweet the wedding cake is, it may be best to go with a sweet Rosa (pink) Asti or a sweet Rosa Prosecco from Italy.

Click here for a handy Rosé Champagne and Rosé Sparkling Wine Guide.

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