Alfred Gratien’s pink palette

Mar 31, 2021 • 2 mins
Team Grappers

When summer comes with its long sunny days and warm starry nights, do you like to reach for a bottle of pink champagne? At any rate, at the Alfred Gratien Champagne House, summer definitely means Rosé! Between its Brut Rosé and its Paradis Rosé 2007, you may find it difficult to choose!

The Brut Rosé 

"Unlike the 'smooth and luscious' type champagnes dominating today's rosé champagne offer, this champagne has an astonishing balance of lightness and a quivering delicacy."
Nicolas Jaeger
Cellar Master

The very first rosé champagne to emerge from the Alfred Gratien cellars, the Brut Rosé is the result of meticulous work undertaken by Jean-Pierre Jaeger, Alfred Gratien's former cellar master and Nicolas Jaeger’s father. With it, the Alfred Gratien style is established and expressed. This is a refined blended rosé, in which the elegance and minerality of the Chardonnay, the roundness and suppleness of the Pinot Meunier and the fruity charisma of the Pinot Noir are all delicately interwoven.

On entry to the palate, the champagne is caressingly soft and expresses itself with great delicacy. Biscuity and strawberries and cream fragrances unfold all the way through to the long, pure and lively finish that ends with the Gratien signature: excellent acidity.

Ideal as an aperitif, the Brut Rosé will pair perfectly with a fine selection of charcuterie, cured hams or ham with herbs. It can also be enjoyed with white meats as a main dish or a dessert of red fruit.

The Paradis Rosé 2007

"This cuvée is a true Champagne wine: mineral and intense with a long, full-bodied finish."
Nicolas Jaeger
Cellar Master

An exceptional champagne, more vinous than it is sparkling, the 2007 vintage of the Paradis Rosé is a gastronomic-style champagne that is full of promise.

On entry to the palate, the champagne is fresh and full with instantly melted bubbles. The wine then settles on the palate, broad and concentrated. The dosage is low and the wine unfolds without any suggestion of heaviness against a backdrop of chalky minerality. With a lovely vinosity and creamy texture, the finish is long, well-structured and full-bodied.

This is a champagne for great gastronomic occasions, best served between 10-14°C. It will pair well with the tenderest cuts (delicate fish, beef, lamb, veal) or the finest offal...

Which one will you plump for, the Brut Rosé or the Paradis Rosé 2007?

We’d love to try both!