Mumm Brut Rose
Rosé Sparkling Wine from Champagne, France
G.H. Mumm Rosé was launched in 1957 under the name Cordon Rosé. Leonard Foujita, a Japanese artist and friend of René Lalou, the company president, gave G.H. Mumm a fresco depicting "The Virgin in the Vines". The rose featured in the painting became the cuvée's emblem and appears on the metallic cap on top of the cork. With its balance of freshness and intensity, G.H. Mumm Rosé stays true to the house style. It's made by the age-old Champagne tradition of mixing red wine of the region with white wines.
An intense, clear-cut salmon pink color, with orange and yellow highlights. The light, elegant bubbles create a delicate, sparkling mousse.
Luscious aromas are dominated by fresh summer fruits such as strawberry with hints of caramel and vanilla.
The palate is filled with flavours of red fruits, caramel and vanilla and a long, powerful, rounded finish.
Tasting Panel - "Pale salmon; silky and fresh with raspberry and citrus; racy, juicy and balanced; lively and vibrant. "
Wine Spectator - "There's depth and complexity here, with cherry, spice, toast and mineral flavors matched to a rich texture. It’s all supported by a firm structure, ending with a long aftertaste of spice and underbrush. Very vinous."
Wilfred Wong of Wine.com - "Toasty aromas of strawberry, orange zest, smoke and chalk. Juicy flavors of red berry, citrus and cream. Bushels of cherry in the finish. "
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G.H. Mumm Winery
Mumm was founded in 1827, and its well-known Cordon Rouge was launched by 1875, decorated with the now-famous red ribbon of the Legion of Honor. The firm owns 540 acres of vineyards throughout the Champagne region, and is the largest company in Reims. Since its founding, the house of Mumm has been regarded as one of the most famous names in Champagne. Its Champagnes are crafted from a palette of prestigious crus with varied flavors that offer each cuvée finesse, elegance and freshness. 80% of production undergoes remuage in gyropalettes, but the cuveés de prestige are still handled manually. Mumm is the second-largest selling Champagne in the United States. View all G.H. Mumm Wines
About ChampagneView a map of Champagne wineries Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.