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Grand Vintage Rosé 2012

Grand Vintage Rosé 2012

tasting notes

COMPOSITION

The Grand Vintage Rosé 2012 champagne combines 42% Pinot Noir (including 13% red wine), 35% Chardonnay and 23% Meunier.

A BRIGHT COLOUR

Bright pink with orange undertones, fine and persistent bubbles.

A BOUQUET OF FRESHNESS

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.

A BALANCED PALACE

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.

DOSAGE

5 g/liter

CELLARING TIME

5 years

AGING AFTER DISGORGEMENT

At least 6 months

CHROMATICITY

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.

TEXTURES

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.

do

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.

don't

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.

Ingredients matrix

pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Cru
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Cuit
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise

INSPIRATIONS

Smoked salmon cutlet

Perfect chromatism

Venison with an amarena truffle sauce

Truffle season

Beets in various forms

Vegetarian recipe

« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët