About Veuve Clicquot Rich Rosé Champagne
Born in Reims in 1777, Madame Clicquot was the daughter of a baron, meaning that she was excellently educated. In 1798, she married François Clicquot, the son of Philippe Clicquot, the founder of Maison Clicquot. By that time, the business had been in operation since 1772, built on a foundation of family vineyards. In 1805, François passed away. Soon after, his widow decided to take over the business, becoming one of the first businesswomen of modern times.
5 years later, she released the first vintage Champagne in the region, a sign of her prowess and things to come. Under her leadership, the house thrived, perfecting new and innovative techniques, such as the usage of a riddling table for clarifying Champagne. The very first rosé d’assemblage Champagne was created by blending Bouzy red wines with the Champagne. Even at the time, her contributions were recognized and she became known as the Grande Dame of Champagne. Through the years, the house built on her principles, implementing new techniques and improving the production process and the wines. In 1986, the company was acquired by Louis Vuitton.
Historically, “rich” was used to describe sweeter champagnes. “Sugar in Champagne is like spices in a recipe: used correctly it can bring out specific aromas and play with flavors,” says Veuve Clicquot’s Cellar Master. With a dosage of 60g/L, the blend’s aromas are enhanced considerably. The blend consists of 45% Pinot Noir, 40% Meunier, and 15% Chardonnay. Rich Rosé gets complemented with 15% Pinot Noir red wine. It was designed to be drunk on the rocks with a fresh ingredient such as ginger, pineapple, lime, or tea.
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Champagne has been associated with royalties since the 17th century, still maintaining its glorious reputation.
The French take Champagne seriously, so coming from the Champagne region of France isn’t the only requirement that keeps this drink from being “just sparkling wine.” The rules of the appellation require specific vineyard practices, particular types of grapes, specific pressing methods, and secondary fermentation of wine.