Veuve Clicquot Rich Rosé: purists,  give it a chance

I imagine many of you who read this article on Doctor Wine will be unhappy that time was spent on a Champagne that was created for mixology. A Champagne to be served only on ice but also mixed with other ingredients, a cocktail. For sure there will be purists who will be up in arms to protect certain terroir and harsh words will come from those who love small Champagne productions from récoltant that are made with grapes from centuries old vines and cultivated bio-dynamically, small wineries where the wine ages long in the cellar and , of course, has no dosage.

So why have we chosen to write about a Champagne that is so different, both in regard to its characteristics and the way it is consumed? The answer is simple: because it is so different. The fact of the matter is that being avant-garde does not just mean focusing exclusively on some extreme niche wine, one which is undoubtedly interesting and good but that too often is something for a privilege and select few wine lovers, those who have a propensity to seek them out. One can also be avant-garde by creating products that meet a demand from a sector of consumers that is in no way small, anything but a niche, where it is important that the product remain consistent with the characteristics of the appellation and the brand with appropriate attention paid to quality.

It was in this context that Veuve Clicquot Rich Rosé was born, a Champagne that was envisioned and created specifically to be served in large glasses with ice, juices, spices, fruits and vegetables for the joy of creative bartenders. This is not a version of the Maison’s Brut Champagne with a higher sugar dosages, as is often the case with some Dry versions, but a blend in which there is a greater presence of Pinot Noir and Meunier to give the wine the fruit and structure it needs to counterbalance the ice and with a component of red wine sufficient to give it a more body, aroma and color. In other words, a bold Champagne one that surpasses the audacity of the Blanc version presented a couple of years or so ago.

In this new world of ‘Clicquology’, one in which Veuve Clicquot is used in cocktails, Rich Rosé is a modern reinterpretation of the Champagne’s original dosage, when it was sweet back in the 19th century. According to the Maison’s Chef des Caves Dominique Demarville: “Sugar in a Champagne is like spice in a recipe. If it is used correctly, it will bring out specific aromas and flavors”. For this reason, a team of expert mixologists was put together to identify the best ingredients to be mixed with the Champagne to make the ideal cocktail. In the end these included pineapple, lime, ginger and tea.

Keep in mind that this informal and unusual Champagne aged for three years on the lees and while it may seem carefree it is anything but commonplace because it takes savoir-faire to appear simple even when something is anything but simple.

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