Sparkling Rosé Wine Styles and Aromas

August 8, 2018

The popularity of sparkling rosé has sky-rocketed recently; enticing drinkers with its blushed hue, delicate bubbles and crisp, clean flavours that tickle the taste buds before heading into a long-lasting finish. It could be a deep magenta, full-bodied fruity masterpiece from a warm region like McLaren Vale; a pale salmon, dry rosé with aromatics and a layered palate crafted from cool-climate Tasmanian grapes; or a Champagne rosé from one of France's acclaimed houses. Whatever your taste, sparkling rosé is the wine to serve at your next celebration.

How is sparkling rosé made?

Its delightful pink colour is brought to life by two distinctive production methods that imbue the wine with its pink blush. The first method, known as blending, sees winemakers blend a little red wine (about 10%) with white sparkling. In France, Champagne is the only region allowed to blend red and white grapes, but this rosé production method is common everywhere else in the world, including Australia.

The second method, called “saignée”, French for “bleed”, allows the juice to remain in contact with the red grape skins for a few hours. This colours and enriches the juice with the skin’s aromatic flavour components common outside the Champagne region.

Food to enjoy with sparkling rosé

Outside France, there are many other sparkling rosés to discover, including those from both Australia and New Zealand. Sparkling rosés make wonderful food matches, coming to life with salmon, tuna, duck, turkey and many styles of cuisines. Dive into the glorious selection of fantastic sparkling rosés available at Vintage Cellars stores right now.

Why is champagne called champagne?

For a wine to be labelled Champagne, it must be made from grapes grown in the French region of Champagne in northern France. It must also be faithfully produced according to the "méthode champenoise" regulations, which includes secondary fermentation in the bottle and other specific techniques. If sparkling wines made from other regions outside Champagne are made according to the same method, they are labelled with "méthode champenoise" or "traditionelle", or "bottle fermented".