Veuve Clicquot Ponsardin Rose Reserve

Available Sizes:750M
Proof: 13
Website: www.veuve-clicquot.com
Type:Sparkling
Varietal:Champagne
Origin/Country:France
Available At:North, South

 

DESCRIPTION

Rosé Reserve has an attractive pinky-orange color with deep copper accents. Effervescence is lively and long-lasting. The nose is very expressive, with initial aromas of red and yellow fruit (wild strawberries, blueberries, peaches on the vine, pears) leading to warmer notes of figs and brioche. The attack is attractive and clear, with a good deal of strength and body in the background. The wine is superbly balanced between concentrated fruitiness and elegant freshness. Red fruit notes fill the palate and the Bouzy red wine plays its role to perfection. The wine has a satiny texture, and is solidly built and yet delicate at the same time. The finish is deliciously long, ending in silky, velvety tannins. The strength and generosity of Rosé Reserve makes it the ideal accompaniment to an entire meal. Although Rosé Reserve is currently enjoyable and very inviting, it would benefit from a long period of cellaring, developing more mature notes of undergrowth, toast, ripe fruit, and mild spices.

Varietal

Champagne is a region of France, and only wines which come from this region can properly be called "Champagne". Similar drinks from California, and the rest of the world should be called "sparkling wines". It is produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
The amount of sugar added after the second fermentation and aging varies and will dictate the sweetness level of the Champagne.
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Pairings

Cheese & Nuts:
salty cheese: Beaufort, Brie, Camembert, Gouda, Gruyere, Parmesan, roasted nuts.
Meat:
eggs, bacon, ham, chicken, pork, quail, stewed rabbit, turkey.
Seafood:
calamari, caviar, tuna tartare, salmon, cod, sea bass, shrimo, scallops, lobster, clams, monkfish.
Veggie & Fruit:
apricots, plums, asparagus, peppers.
Herbs & Spice:
cinnamon, coriander, cumin, lemongrass, saffron, nutmeg, vanilla.
Sauces:
butter sauces, honey, soy sauce, hollandaise sauce.
Desserts:
fruit tarts, crepes, caramel.
Special Foods:
fried or caramelized food, Chinese, Indian & Japanese food, sushi, vegetarian dishes, appetizers.

 

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