Get Your Beak in to … A. Bergère Rosé Champagne

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 September, we have ‘beaked’ and ‘sipped’- on your behalf, three different bottles.  Making the most of the early Autumn sunshine, we wanted to share one of our favourite rosé champagnes with you; made from third generation family makers … their A. Bergère Rosé.

A Bergere rose with books.

On the ‘beak’ front, imagine you had made it through to this series of Bake Off and you were making plans for ‘tart week’.  Perhaps a base made from buttery biscuits and a smattering of nuts and freshly picked redcurrants for the topping. These are the four main aromas we found when taking a big long sniff from our flute of this salmon tinted rosé champagne.

Red-berry-tart

Before we move on to the ‘sipping’ we thought it would be a good time to talk about rosé.  In our experience it’s a bit of a ‘marmite’ thing – everyone we meet either loves it or loathes it.  They think it isn’t a ‘real’ wine or they have a strong opinion on what shade a good rosé should be.  It seems that the paler the shade, the better.  Last year, rosé champagne grew by 9.6% in volume, according to Harpers and more specifically, the Provence rosé still wine category grew by 37% in volume, according to the regional marketing body of Provence.  Rosé is also stunning with food, including grilled white meats and vegetables, Asian cuisine, salads and fruity puddings.

 

Now back to the sipping bit … our overall experience was really very refreshing, one that combined whispers of red berries, a tantalizing trace of orange peel and a clean splash of mouth-watering citrus and flintiness.

lemons-in-water

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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