Ruinart Rose

In the glass

Aroma: red berries, rose, citrus, light spice

Palate: raspberry, redcurrant, fresh acidity, chalky finish

An early historic rose, fresh and delicate: red berries and rose over citrus, the palate marked by raspberry and redcurrant with a chalky finish.

What it pairs with

• Seared salmon
  Red-fruit lift balances the oily fish.
• Charcuterie Find charcuterie on TableJourney →
  Raspberry and spice frame cured meats.
• Strawberry tart Find strawberry tart on TableJourney →
  Red-berry notes echo the dessert fruit.

How to serve Ruinart Rose

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a tulip flute. The bowl shape rewards the wine's structure.
4. Pair with. Seared salmon, Charcuterie, Strawberry tart. Match the wine's structure to the dish's fat and salt.

History

Ruinart records show rose Champagne being made as early as 1764; the modern Ruinart Rose continues that tradition.

1. 1764 — Ruinart records show rose Champagne being made

Facts

Producer

Ruinart

Grapes

Pinot Noir, Chardonnay

Classification

AOC Champagne

Oak

Stainless steel; brut with red wine, an early historic rose

ABV

12.0%

Price

EUR 65 to 90 at retail

Drinking window

now to 6 from release

First vintage

1764

Scores

• Wine Spectator 90

Frequently asked about Ruinart Rose

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