Get Your Beak in to … Triolet Rosé Champagne

Get Your Beak in to … Triolet Rosé Champagne

 

After popping the cork, the first thing we do is ‘get our beak in’ ie, we take a good long sniff to see what amazing aromas our noses can detect. Then, of course, we sip away to see what else it gives us on the flavour front.

This June, we have ‘beaked’ and ‘sipped’- on your behalf, two different bottles.  Here, we share our beak and sip review of  Triolet Rosé Champagne.

 

Get Your Beak in to … Triolet Rosé Champagne

 

 

On the beak front, put your hands up if you love red fruits; start to shimmy if you really love sour cherries and shake your tail feathers if cranberries are your thing.  Welcome to this snazzy, little, dry summer rosé champagne.

 

 

 

 

On the sipping front, two words sum this up … ‘Summer’ and ‘Pudding’.  According to that font of all knowledge, Wikipedia, the term ‘Summer Pudding’ first appears in print in 1904; it used to be referred to as ‘hydropathic pudding’ and ‘Malvern pudding’ in recipes dating back as far as 1868.  This pudding has history!

Get Your Beak in to … Triolet Rosé Champagne

Whilst you enjoy sipping on this summer pudding, bursting with creamy red fruits, look out for the little twist of lemon sherbet on the finish.

PS – for those of you keen to find out more about this Champagne it’s made by the very lovely Thierry Triolet. He owns eleven hectares of vines, in a village called Bethon, in the south of the Champagne region.  He sells some of his grapes to Krug and Billecart Salmon and keeps the best for himself (ie us and you!)  And as an extra little bonus, this champagne is suitable for vegetarians and vegans.

We’ll clink to that!

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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