La vie en Rose ou en Rosé….?

A study on the uses and customs of different European countries has revealed that the color pink for the Americans is a symbol of consumerism, for the French is the epitome of excellence, for the Germans is associated with homosexuality (a legacy of Nazi culture ), for the Spaniards is the paradox and, finally, is considered a feminine color for about 65% of Italians.

And in the champagne?

In 2011, Champagne has sent into the world something like 323 million bottles.
The rose represents the 8 .9% of this number, always a few, but we are at nearly 26 million bottles.

The first production of rosé champagne Veuve Clicquot is attributed to the year 1775.
Since that date the rosé is almost always accompanied the production of white wines of Maison, giving rise, in some cases, a masterpiece of taste.

The rosé Champagne can ‘be produced by blending (coupage), ie adding the red wine (usually the area of ​​Bouzy Pinot Noir) at the base during the composition of white cuvées before the second fermentation (the Champagne region of France is the only authorized do), or with short (24h to 72h) maceration on the skins of the grape berry black (méthode de saignée, considered as equivalent to our phlebotomy).

Obviously this second technique is adopted more ‘rare as most’ expensive, long and definitely not easy. Over all this system is not known with mathematical certainty that gradation of color and intensity of scents that are able to extract from the skins to macerate, by contrast, the assembly system, you can ‘know the exact amount of red wine still needed to obtain a specific gradation of pink.

The first system to produce wines more ‘full-bodied and aromatic, while the second favors the production of wines tend more’ buckets and vertical.

The type rosé was “snubbed” for a long time by most of the Maison relegating this wine to a role of supporting actor for being a cross between a white wine and red wine.
Or attributing preferences to women, because of the color or taste impression of a more ‘simple and straightforward.

Nothing more ‘wrong ………

The pink champagne has unique characteristics and precise, that differ significantly from champagne white and not try to emulate loosely red wines.

They have a definite character of the rose and not frighten nor to an aperitif, or before an important breakfast.
Whether the result of assembling more ‘mono or vines, which have reserve wines or vintages are, who have rested in barrels or steel, these champagne live separately in their own approach to the public, whether female or male.

They can have a delicate flavor of a caress that touches the lips, or that of a protective embrace, or the impetuous force of intrigue and forbidden passion.

They can be pink salmon, pink, pink onion skin, pink as a claret, pink orange, antique gold with a trendy pink, pink copper ……. but feel joyful and playful watch the bubbles that go up the glass in this spot color so ‘alive and full of joy.

I might refer to a Laurent Perrier Cuvée Rosé, still elegant and classic in its notes of pomegranate favored by maceration (méthode de saignée), I might mention the precursor Vintage Rosé Veuve Clicquot Ponsardin, where the hint of raspberry is supported by meticulous care with which it is vinified Pinot Noir of Bouzy used in assembly or one of my favorites in terms of minerals: Billercart Salmon Brut Rosé, with a pale color, but an intense aroma and a class with no limits, and even a rosé ” blood “as the Alchimiste David Léclapart, produced with only Pinot Noir macerated and almost no dose.

They all share a great truth, what ‘that Edith Piaf was able to masterfully transfer to one of the songs more’ beautiful of all time:

“Quand on me prend dans ses bras
The me parle tout bas
Je vois la vie en rose …. »

Also I want to see pink, I will start ‘to let yourself be seduced by my champagne.
Word of Dame.

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