The Grand Vintage Rosé 2012 champagne combines 42% Pinot Noir (including 13% red wine), 35% Chardonnay and 23% Meunier.
Bright pink with orange undertones, fine and persistent bubbles.
The first fresh notes of pink grapefruit and blood orange are followed by the scents of small red stone fruits such as morello cherry, before finishing with nuances of wild strawberry and rhubarb.
The sensation starts out balanced, soft and silky. The initial airy and delicate texture then asserts itself with a fruity and slightly astringent finish, evoking plum or damson plum.
At least 6 months
Grand Vintage Rosé 2012 champagne expresses its complementarity between maturity and freshness, and is revealed through a predominant coral colour with orange glints. Then come images of sea urchin, smoked salmon, roasted pink grapefruits, sweet orange peel and orange bell peppers.
In parallel there is the tender and fresh green of the mint, the dark, brittle green of the bay leaf, the tangy pinkish green of rhubarb sticks.
The beautiful ripeness of the black grapes is expressed through a rich, yet light texture, supple and refined, like a soft leaf of copper, seemingly pliable yet utterly robust.
This juicy, rich, almost candied champagne requires the complicity of an intense mouthfeel, supple, elegant and silky like a muslin or silk cloth.
So much is possible with this rosé champagne, as long as the right intensity, harmony, flexibility and elegance are retained.
Why not veer away from the world of desserts, from red berries.
Explore roasted, rare or lightly-grilled red meats.
Choose colourful vegetables, roasted or grilled citrus fruits, carrot mousselines, beets.
Try rock fish, shellfish bisque, light smoking.
Reach for dark herbs (thyme, bay leaf, rosemary) but use them raw to bring a hint of vegetable fragrance to the dish.
Add warm, Arabic, North African orange and amber spices.
Try intense and refined cheeses, plain or seasoned: Farmhouse Langres, Gouda with cumin, Mimolette.
A powerful and dominant taste of the sea.
Pronounced and spicy acidity: capers, pickles, lemon.
Hot or heavily cooked spices that develop bitterness.
Most green vegetables, parsley or salad dressing, green olives.
Sugar, honey, dominant candied fruit.
Mâche non excessiveJutosité délicate et éléganteŒufs
de poisson (pour le craquant et la salinité iodée)
Poissons à chair blanche
(daurade, bar, turbot, St.
Pierre, Sole) Œufs de poisson
Cru :Sushi, sashimi, carpaccioMariné “à la
tahitienne” (Citron vert, gingembre, lait de coco)Ceviche
sans excès de vinaigre
ou de sojaCuit :Rôti
sans excès de colorationPoché et servis avec une
mayonnaise vis avec une mayonnaise
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