How? Drink pink champagne of course!
Come with us as we draw back a plush, pink, velvet curtain and usher you into a world that’s proud to be pink.
Don’t judge a book by it’s cover…
Pink does not equal sweet, pinky promise! It’s all in the magic of the making:
- Method 1 – add red wine (made in the Champagne region of course) to the white wine destined to be champagne. The red wine used is very dry.
- Method 2 – allow skins from red champagne grapes to stain the wine before it’s made into champagne and if you’ve ever munched on a grape skins you’ll know they’re far from sweet.
Life is like a box of chocolates…you never know what you’re going to get!
…and the colour of pink champagne when stained by grape skins is no different. The champagne from some vintages can end up a pale Provence-like shade of pink and other times the shade is more intense, like an Indian Ocean sunset. Mother Nature decides this one!
Just a spoonful of sugar…
The champagne maker, not Mother Nature decides on sweetness levels. Every bottle of champagne that emerges from its long repose in the cellar has a ‘dosage’ added. Basically a dosage contains wine with varying degrees of sugar; from none at all, up to 50g per litre. Most rosé champagnes have anything from 6-12g of sugar added (one to two teaspoons in every litre), which is brut level and dry. (Hope all this info is reassuring any dissenters among you!)
Mary Berry style dining…
with pink champagne accompanying every course will make sure any dinner party lives long in the memory for all the right reasons; allow us to present some options…
Starters: beetroot risotto, a delicate thai prawn salad or red mullet wrapped in parma ham.
Mains: Pork loin with cherries, duck and plum sauce or crispy fried chicken!
Puds: Fruit tart, rhubarb crumble or raspberry panna cotta.
Hope you’re reassured, informed, delighted and excited in equal measure and already writing your guest list. (Only pink flamingos allowed!)
*credit to Savannah Larsen for the pink flamingo quote.
We’re featuring Forget-Chemin Rosé (pink champagne) at the moment, it’s made by Thierry Forget. Thierry looks after his own vines and makes the champagne too. He describes this rosé as rich and complex with notes of blackcurrants and cherries. For us it’s a winner, it also won a gold medal last year in a Paris wine competition and was also commended at the International Wine Challenge.
Cheers from a positively pink Fizz HQ!