De Watère: Inside the Making of a World Class Rosé Champagne

By Paul Joseph

Anyone who has had the privilege of sampling De Watère’s Cuvée 1er Cru Brut Rosé de Saignée may well have marvelled at its rich pinky-red colouring.

What makes this so surprising, however, is the fact that the rosé, which is made solely from Pinot Noir grapes, has been augmented by precisely no red wine at all and therefore contains no tannins.

This achievement is thanks to the highly complex Saignée-Process that enables the colour of the rosé to develop without the addition of red wine. Instead, in the mash, consisting of must, berry skins and grape seeds, the pigments are extracted from the berry skins until its distinctive colour is achieved.

The same traditional viticulture methods used in the production of luxury sparkling wine over 200 years ago are still used in the production of this hugely popular champagne today. The work is carried out by hand as much as possible, including the grape harvest, while the vineyard ploughs are drawn by horses rather than tractors.

This is gentler on the sensitive soil and avoids the emission of pollutants, which has a positive effect on both the environment and the purity of the grapes.

Also crucial is the fact that the Rosé matures for 85 months – longer than most other types of champagne – in chalk caves dating back to antiquity, helping lend the champagne its rich flavour and unusually fine perlage.

The final result is a truly world class champagne, characterised by subtle notes of raspberry and blackberry with delicate flowery aromas.

Of course, for some champagne connoisseurs, the food it is served with can often be as important as the drink itself. And for this purpose, Champagne De Watère have concocted a full Rosé Champagne Menu to complement their magical bubbles. We hope it will inspire you to produce something similar for your discerning dinner guests at home.

Amuse-bouche: Beef carpaccio with champagne foam

The amuse-bouche gives the gustatory undertone an exciting new quality: fine champagne foam joins together with a sliver of beef carpaccio to create an intense fusion.

Plat principal: Lamb fillet with champagne confit on truffled sweet-potato purée with roasted green beans

A lamb fillet marks the highlight of the menu. This spectacular main course relies on the mystical tension between the delicate aroma of the champagne confit and the colourful diversity of the truffled sweet-potato purée.

Dessert: Lime-basil sorbet

After this, the palate deserves a cheerfully sunny finale. But first, the Cuvée 1er Cru Brut Blanc gives the lime-basil sorbet a worthy finish to our journey of discovery; it complements the various tones for a fulfilling closing chord.

Please note, due to the popularity of De Watère’s Cuvée 1er Cru Brut Rosé de Saignée, it is sold out until late summer 2018, when the next harvest is expected to become available.

Champagne De Watère products are sold exclusively to a select clientele via their online shop or direct distribution. For more information about the brand, visit the official website here

By Paul Joseph