Pink Champagne, the perfect way to celebrate the end of the lockdown.

Champagne Club meeting 12th of June, 2020

Our first post Corona meeting was held at Popsss, the Belgian wine specialist located at Boondaalse Steenweg in Ixelles and it was all about rosé champagnes.

The owners, Mrs. and Mr. Carpentier, welcomed us and opened a bottle of their own.

The bottle in question was a Belgian sparkling wine (what else?), a millesime no less!, a rosé from the Domaine Viticole du Chenoy, not far from Namur. This wine, the pearl of Wallonia, is made from an as yet unnamed hybrid grape which is more resistant against the typical Belgian climate.

In terms of taste it was generally found to be fruity, short in the mouth, not too sweet, perhaps a little dry. It is not overly complex, easy to drink - a perfectly agreeable aperitif, especially at €19.


The next bottle was then a proper champagne from J.C. Jaillant, a house fondly remembered by those who attended last year's trip to the Champagne area.

The house stands out insofar as it is well known for its Chardonnays while being located in a region known for its Pinot noirs.

The bottle we had was their Cuvee Rosé and the first thing we noticed, was its excellent nose. The acidity was much higher than that of the Belgian bottle we had before. The taste was buttery, salmony with notes of red berries and the bottle was judged to be fit both as an aperitif or as a dessert.


Following this, we had two roses from the house of Leriche Tournant, one traditional, the other a saignée. Having two rosés made in both fashions’ merits listing the grapes used.

The straight rosé is made from 65% Pint noir, 15% Chardonnay, and 20% of vin rouge which is itself made of approximately equal amounts of Pinot noir and Pinot Meunier. The rosé de saignée, on the other hand, is made from 70% Pinot Meunier and 30% Pinot noir. Both bottles were brut, they contained 8 g l-1 of sugar.


And what did they taste like?

The first one tasted of red fruit and could be drunk on its own or with meat and even tiramisu while the second one displayed pronounced oaky bitter notes and would probably be best drunk on its own.

The evening was brought to a close with a bottle from the house of C.H. Piconnet. It was their top-of-the-range rosé, named Les vignes des Charles, and its back label looked very technical, almost like a lab report. Very much a champagne for the knowledgeable connoisseur then and, indeed, what a beauty! By far the most complex of this evening's selection in both nose and taste this bottle is very much to be enjoyed on its own as anything else on the tongue (be it food, drink, or smoke) would ruin the complex interplay of aromas to be discovered here.


A fitting endpoint to a high quality evening!





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