Wine critics’ opinions of rosé Champagne vary widely. Last year Jancis Robinson MW made the following comment: “My tastings suggest that a huge proportion of rosé champagne is a fairly cynical product that does not have any special positive attributes but merely ticks the visual box (sometimes only just) of being pink. In fact I would go so far as to say that the average quality of pink champagne is lower than that of the average white champagne, despite it being more expensive.” (Rosé champagne – the missing ingredient, JancisRobinson.com, 3 September 2011)
The Wine Advocate’s Antonio Galloni has a far rosier (excuse the pun!) opinion of rosé Champagne. In a recent video showcasing grower Champagnes, Galloni commented that the addition of still red wine can bring “amplitude and warmth” to Champagne and metaphorically compared it to a “baritone voice that fills out the concert hall.” (Grower Champagnes – Part 1, by Antonio Galloni, eRobertParker.com, 8 October 2012)
Over the past decade, consumers certainly seemed to have developed a taste for pink. Imports of rosé Champagne to the UK, for example, have more than doubled in the last decade and it now constitutes 8.5% of all Champagne exports.
If last Wednesday’s Vintage Cellars Double Bay Champagne Gala is any guide, the world’s top Champagne houses are definitely committed to making very fine examples of rosé Champagne. Vintage and non vintage rosé Champagnes were on show from Billecart- Salmon, Bollinger, Dom Pérignon, Laurent-Perrier, Moët & Chandon, G.H. Mumm, Pol Roger and Veuve Clicquot.
Typically, the NV rosé Champagnes command a 30 to 50% price premium above the non rosé bottlings. Why the price differentiation you may ask? Well it turns out that the Champagne houses have had to make a big investment in vineyards, equipment and techniques to secure and create the high quality still red wine needed for rosé champagne… [Read More]