Ruinart Dom Ruinart Brut Rose in Gift Box 2007
Dom Ruinart Rosé 2007 is a refined, dynamic wine with a strong character. On the nose, roasted notes mingle with aromas of ripe citrus fruit. On the palate, the Chardonnay provides freshness and a crisp character full of integrity. The finish is beautifully structured with contained power, allowing the Pinot Noir to express itself with a fine bitterness highlighted by the low dosage.
The nose immediately expresses a warm, sunny aroma, edged with roasted notes of coffee and cocoa bean, and mingled with toffee apple and ripe citrus like tangerine, blood orange and kumquat.
On the palate, the honest and precise impact of the vintage 2007 is impressive: damson and hibiscus aromas are enhanced with pronounced ripe citrus notes, including blood orange. It brings hints of tree sap, with wonderful freshness on the finish.
Dom Ruinart Rosé 2007 is a unique champagne which is perfect to be served with both sea food dishes such as salmon tataki or marinated tuna, but also meat like Bresse poultry or veal. A few more years of aging will intensify the wine: it can still be paired with the same ingredient but the notes expressed will be more intense, smokier and spicier.
Critical AcclaimAll Vintages
Rich notes of grilled nut and toasted brioche play off the vibrant acidity that frames this seamlessly knit rosé Champagne, enlivening flavors of ripe white peach, acacia blossom and blood orange sorbet. Creamy and elegant, but shows restrained power, with real drive pushing through to the lasting finish, where smoke and spice accents echo. Disgorged February 2018.
Ruinart Blanc de Blancs is the emblem of the House, and it is the perfect expression of the Ruinart taste. It is comprised of 100% Chardonnay grapes grown primarily with Premiers Crus from the Côte de Blancs and Montagne de Reims terroirs, both prized for their aromatic finesse.
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.’
What are the different types of sparkling wine and Champagne?
Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles of sparkling wine, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.
How is sparkling wine and Champagne made?
Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.
What gives sparkling wine and Champagne its 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.
How do you serve sparkling wine and Champagne?
Ideally for storing sparkling wine and Champagne in any long-term sense, they should be at cellar temperature, about 55F. For serving, cool sparkling wine and Champagne down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking it, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.
How long does sparkling wine and Champagne last?
Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Sparkling wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.