Ruinart Rosé, freshness incarnate
Since its foundation in 1729, Ruinart has been boldly innovating and one of its most notable innovations was the launch of the world’s first rosé champagne in 1764, then referred to as "oeil de perdrix", in reference to its delicate pink hue with coppery tints.
The secret of Ruinart's Rosé lies in its blend of 45% Chardonnay (the Champagne House's signature grape variety) and 55% Pinot Noir, 18-19% of which is vinified as a red wine. This champagne is the perfect balance between the freshness of the Chardonnay which lends the wine roundness and the Pinot Noir which adds character.
Packed with fruit
Appearance: Ruinart Rosé displays a pomegranate hue trimmed with orange tints.
Nose: subtle and fresh, this champagne offers up an original array of exotic fruit (guava and lychee) and red fruit (raspberry, cherry and wild strawberry). Notes of rose and pomegranate round off this complex and intense aromatic profile.
Palate: The wine is silky and fleshy on the palate with aromas of pomegranate, guava, lychee, pink grapefruit and peppermint.
In short, Ruinart Rosé is a combination of freshness and exoticism.
From the champagne glass to the plate
From starter to dessert, the Rosé champagne complements and sets off the simplicity of raw ingredients and simple compositions such as an Andalusian gazpacho or a beef tataki.
But for those who enjoy a bit of cooking, Ruinart Rosé also brings out the flavours of more elaborate meals - prawns sautéed with Thai basil, or a rack of lamb flavoured with thyme flower and Ras el Hanout. And to finish on a sweet note, you could enjoy it with some rose and lychee flavoured macaroons…
…or one of the many more recipes available here (including soft-boiled eggs, duck and grapefruit salad and carrot cake