Rosé Brut Champagne Charles Heidsieck reserve is presented in a new bottle with pink colour powder and light reflections; its delicate effervescence, peach and strawberry aromas immediately attracts. It asserts a deep and tasty palate, with delicate notes of fruit and spiced bread gently clamped in the bubbles. A delight with Scallop tartare with apple, cranberry and rosemary jelly or Oysters with champagne zabaglione.
On a fine and impressive tension, this gastronomic rosé offers notes of crushed strawberry, sweet spices and flowers that can be found on a powerful palate, generous and revitalizing carried by a beautiful finish. This exceptional rosé shows a very complex character. Perfect with rabbit rillettes with hazelnuts or pork tenderloin with fresh herb and sundried tomatoes.
This vibrant pinkish expression is a concentrate of delicious aromas, intense freshness and a mouth which is left entirely up to the expression of the fruit. The 2015 vintage, is complex with lots of finesse, revealing notes of pink grapefruit and white peach. Pair this with Barbequed king prawn brochettes or Grilled bass with tomato tapenade.
Tête de Bélier rosé 2015 from the Côteaux du Languedoc, is a premium rosé wine, intense and generous; Côteaux du Languedoc reigns with a nose of exotic notes and a greedy and voluminous mouth, deliciously worn by citrus and exotic fruits. A gourmet rosé superb with a salad of crab with fennel or salmon in cream sauce.
La Moussière is the cornerstone of Alphonse Mellot. His energy and precision give rise to wines of an exceptional quality and great style. The entire vineyard is biodynamic certified. This pressed rosé is vinified like a white wine; clearer than rosé’s from Bordeaux and brighter than the rosés of Provence, Alphonse Mellot offers an elegant rosé from Sancerre. From Pinot Noir, La Moussière 2014 is bright, fresh and fruity. The aromatic intensity is brilliantly balanced between minerality, fruity and spicy notes. The taste is delicate, round and soft. A perfect match for seafood risotto or salmon gravlax and cranberries.
Champagne assembly of pinot noir, chardonnay and pinot Meunier, this rosé is one of the most balanced. Encapsulating, spicy, slightly evolved, it retains freshness, delicate bubbles and an harmonious finish. Great with salmon tartare or steamed lobster with herb and pastis butter.
It’s all very well having a cellar full of Bordeaux and Burgundy’s finest, but true connaisseurs will want to serve them in style.
How to judge when a wine has reached peak drinkability without opening it? With a fine needle, Coravin accesses the bottle without disturbing the cork or letting in oxygen, allowing you to gauge its evolution before returning it to the cellar – or opening it up there and then, of course.
for those who don’t have the patience – or the foresight – to decant that Pétrus hours in advance, a new device provides a solution. By supplying young, tannic or very closed wines with a flow of purified concentrated oxygen, the iSommelier “softens” a wine in minutes, elevating its aromatic and fruit elements. Suddenly that 2025-2040 drinking window is within reach.
Decanting shouldn’t be confined to that vintage port gathering dust – particularly not when there are such stylish models as those designed by Riedel. The Austrian glassmaker has made stemware an art form, and its latest hand-formed mouth-blown decanter –Evechen – is a diminutive spin-off of Eve, its 2008 serpentine model.