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.