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Rosé is made either by blending some red wine––usually made with pinot noir––into a white base (blended rosé) or by leaving the harvested grapes in contact with their skins for 24+ hours to leach out some colour (saignée). Though long dismissed by serious “bubble heads” as frivolous (despite its typically high price tag), rosé is truly coming into its own as a collectible and also a food pairing wine. Saignée especially, with its richer, fruitier flavours, provides ample scope for pairing with “exotic,” spice-driven cuisines.
Meanwhile, the handling of base wines before the second fermentation in bottle drives much of the difference in style between houses. Some––such as Lanson––prevent the so-called malolactic fermentation (a biological conversion of the harsh malic acid in grapes into softer lactic acid) to retain a more marked freshness. Some houses are adamantly opposed to the use of oak vessels for fermentation or ageing e.g. De
The Comité Champagne.
Every year producers hold back some reserve wine and blend these to make the non-vintage, creating a consistent and reliable reflection of the house style, though these wines won’t be quite as complex or ageworthy as the vintage ones.
Vintage Champagne is produced in the best years – so not every year – showing more of a unique reflection of the year it was made. The higher quality means it can continue to age in the bottle and further develop. The 2020 vintage is a rare third consecutive year for Champagne vintages – though the ones to look for drinking now are around 2008 – 2012.