Veuve Clicquot | Rosé

Veuve Clicquot Rosé descends directly from an invention. In 1818 Madame Clicquot blended still red wine into her Champagne to make the first known rosé of its kind, a method that every rosé Champagne house has used since.

Tasting Notes
Bright coral pink with fine, persistent bubbles. Bursting with red berries, strawberry, raspberry and cherry, layered with hints of brioche, citrus zest and dried rose petals. Lively and generous on the palate, a silky mousse supporting wild strawberry, candied citrus and pastry cream, finishing crisp and refined with the structure that marks the house.

Quick Facts

• Grapes: Pinot Noir, Chardonnay and Meunier, with a proportion of still red wine for colour
• Origin: France, Champagne, Reims
• ABV: 12.5%
• Style: Brut rosé Champagne, non-vintage

Food Pairing
Tuna tartare, smoked salmon, duck breast, prawn tempura, and soft cheeses such as Brie or Chaource.

Serving
Serve at 8 to 10°C.

About the Producer
Veuve Clicquot takes its name from Barbe-Nicole Clicquot Ponsardin, widowed at 27 in 1805 and left to run the house alone at a time when almost no women ran businesses in France. She invented the riddling table, the method still used to clarify Champagne today, and produced the first known blended rosé Champagne in 1818. The house was founded in 1772.

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