Not only is rosé spectacular in taste, smell and looks, it’s simply sensational with food. Next time you are going to a dinner party and you don’t know what's on the menu, be a great guest and take a bottle of rosé champagne.
How does rosé get that gorgeous rosy hue, you ask? There are two methods that determine which 50 shades of pink will be produced in each bottle. The first is Rosé de saignée, which means to bleed. The second is rosé d'assemblage - the blending of white and red wine. Neither one is better than the other – they are just different, catering to all wine lovers.