When we taste, after popping the cork, the first thing we do is ‘get our beaks in’ ie take a good long sniff to see what amazing aromas our noses can detect.
This February, we have ‘beaked’ and ‘sipped’ – on your behalf, and this is our feedback on one of our rosé champagnes – from the house of G Tribaut. (pronounced Trib oh)
On the ‘beak’ front, please treat yourself to a slow and mindful stroll around your favourite patisserie. Close your eyes and breathe in the rich fruit of red berries, vanilla infused cream and the rich hints of a light, crisp pastry; fortunately, there are no calories involved in ‘beaking’!
On the subject of rosé, across the years we have spoken with many hundreds of our customers and they all have an opinion about rosé. They either love it or hate it or are convinced it isn’t a ‘proper’ wine or that a particular shade means it is either sweet or dry. There are two methods to make rosé champagne: 1) The Saignée method – depending on how strongly you bleed the juice from the grape skin will depend on the shade of rosé you end up with and 2) the addition of red wine. You can have a sweet, pale coloured wine and a sweet dark coloured wine; likewise, you can have a dry dark coloured wine and a sweet dark coloured rosé. If you look for information on the front label you can carry out your own piece of detective work. This particular rosé champagne says ‘Brut’ on the label so you can assume it will be dry.
Back to the sipping bit … and if you love a tongue twister, try saying this ten times in a row “Millefeuille” or to make it easier ‘meel-fur-ee’. We think, together with the hints of lemon sherbet, this champagne is like sipping on a dry and fruity millefeuille. Delicious.
If you order this bottle with us, please share your ‘get your beak in’ and ‘swig, sip and slurp’ experiences with us.
Bought to you by the Fizz Company team. Cheers!
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