In our third episode, to honour St Valentine’s Day, we discussed Rosé champagnes and the different methods used to produce different results.
Andre Clouet Rosé NV – 100% Pinot Noir, colour achieved by blending some red wine from Champagne. From Bouzy region near Epernay
Tendil et Lombardi Rosé de Saignée NV – 100% pinot noir, colour achieved by the Saignée method of leaving the skins in contact with the cuvée for 16 – 18 hours. From the Cotes de Bar area of champagne
Paul Dethune Rosé NV Grand Cru – 80% Pinot Noir, 20% Chardonnay. Colour achieved by blending a little red wine. From Ambonnay region
Full tasting notes available here.
Follow the link below to hear the full episode.
The Flute Enthusiast – Episode #3
