Rosé Sparkling Wine

What it is

Rosé sparkling wine is made in most sparkling-wine areas: there is rosé Champagne, Cava rosado, Crémant rosé, Franciacorta Rosé and even Prosecco DOC Rosé, which includes a share of Pinot Noir. Its colour ranges from pale pink or onion skin to salmon or raspberry, depending on the grape and the method. Red fruits such as strawberry, raspberry or cherry usually show on the nose and palate, alongside the acidity and bubbles typical of sparkling wine. Many have a little more structure than a white sparkler, which means they can also accompany main courses.

How it is made

The colour comes from one of two methods: blending a little red wine into the white base wine before the second fermentation, or maceration, leaving the juice of black grapes in brief contact with the skins (in Champagne this is called rosé de saignée). In Champagne, blending with red wine from the region itself is the most widespread method. The second fermentation then follows each area's method: traditional in Champagne, Cava or Franciacorta, and in tank for Prosecco.

What to serve it with

• Salmon and tuna
• Iberian ham and cured meats
• Sushi and sashimi
• Duck and roast poultry
• Red berry desserts that are not too sweet

On the wine list

• Keep rosés within the sparkling section and show the area, method and sweetness level: a rosé Champagne and a rosé Prosecco are very different products.
• It often works well by the glass as an aperitif and for celebrations, and it can also be suggested with starters or a light main course.
• Don't assume it is sweet: many on wine lists are Brut or Extra Brut, and the colour says nothing about sweetness.