Varnier-Fanniere Brut Rose
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Wine Spectator
An elegant rosé with a fine and creamy mousse and a lightly mouthwatering acidity that enlivens flavors of baked cherry, blanched almond, blood orange sorbet and a hint of dried thyme. Chalky finish. Chardonnay and Pinot Noir.
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Wine & Spirits
Denis Varnier blends the base wine of his nonvintage Brut (recommended below) with still pinot noir from Aÿ to make this elegant rosé. The color is a coppery orange, the flavors incessantly red, fresh with scents of raspberries and roses. A combination of rich and brisk, this is a vinous Champagne targeted at food.
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Robert Parker's Wine Advocate
The new release of Varnier-Fannière's NV Brut Grand Cru Rosé was disgorged in August 2019 with 10 grams per liter dosage, and it's a characteristically generous, dramatic wine, bursting with aromas of pomegranate and plum mingled with hints of smoke and warm bread. Full-bodied, ample and muscular, it's rich and textural, concluding with a gently phenolic finish.
Denis’ holdings are in three grand cru villages in the northern Côte des Blancs. He has as much land in Cramant as he does in Avize, with a smaller holding in the village of Oiry. His wines are precise and terroir expressive, in the direction of Avize “graphite”, while also being delicious and pleasurable. They exude class and fastidious detail. For a taste of absolute Avize, taste the Cuvée Saint Denis hailing from a single-site of 70 year-old vines, from the monocru Clos de Grand Pere.
The Avize slopes are planted entirely with Chardonnay. The grapes from the steep slopes provide better and more delicate wines, but, in blending, the more robust specimens from the relatively flat terrain lower down in the village hold their own. Essentially, Avize produces rather more powerful wines than the slightly more fragrant ones from Cramant or Le Mesnil. . . . The nutty and roasted aromas are not to be found among its neighbors, leaning more to chocolate, leather, and truffles, and improving with age. One often finds a high percentage of Avize Chardonnay in famous prestige Champagnes produced by the larger houses.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’