How Rosé Champagne is Made? Tasting AR Lenoble's Rosé Terroirs скачать в хорошем качестве

How Rosé Champagne is Made? Tasting AR Lenoble's Rosé Terroirs

In Episode #42 of the 'Tasting with Julien' series, tasting a work of art in a special Rosé Champagne by AR Lenable gives me an opportunity to discuss and detail how rosé Champagne is made. Watch the review of the Mag 14 Champagne by AR Lenoble, another stunning craft by the same winery:    • AR Lenoble Champagne's New Cuvée mag 14 | ...   Read more about this rare rosé with full tasting notes on my wine blog: http://socialvignerons.com/2019/06/28... About those Jancis Robinson wine glasses (not sponsored): https://richardbrendon.com/pages/janc... Info and script about what's to be heard in this video: Today, I am particularly excited to introduce this wine to you, as we are going to talking about Champagne rosé. And this wine is not only wine, it’s a work of art. It’s a work of wine craftmanship, not a simple fermented grape juice. But we’ll get into that in a minute… Now, a few things you need to know about Champagne rosé. As you know, Champagne in general, the white and the rosé, is often made blending 2 or 3 different grapes, a white grape that is Chardonnay, with reds grapes that are Pinot Noir and sometimes Pinot Meunier. It’s the same for making rosé Champagne. Except that instead of pressing the red grapes without extracting any color from the skins, winemakers do allow some skins contact on the reds to obtain the beautiful pink color. Some rosés, not often but sometimes are even made from adding a little bit of red wine to the white. Unfortunately, often rosé Champagnes, especially the non-vintage ones, are made in a simple fruity style with quite a lot of sugar added at dosage, for wines that are a bit characterless. You will find vintage Champagnes that have been carefully crafted, because vintage Champagnes are often flagship cuvées for the houses. The wine I am tasting today is a completely different approach. AR Lenoble is a family boutique Champagne house that every possible know-how and effort into crafting every cuvée they make. I reviewed earlier on this channel one of their new cuvée that includes reserve wines that were aged in Magnum bottles. Imagine, they go to the length of putting Champagne wine into a magnum to age it because they found it’s the best way to make it extra-refined, and then aged for several years, and then blend it and craft it into a special release. Anyways, let’s talk about this rosé Ce vin est exceptionnel, base du grand millésime 2012 mais avec 88% chardonnay Grand Cru de nos 10 hectares à Chouilly et 12% pinot noir Premier Cru de nos 6 hectares à Bisseuil. C’est presque un « blanc de blancs rosé » quoi ! 28% vins de réserve, 20% des vins vinifiés en barriques ou en foudres, et en plus, ce vin a vieilli dans nos caves pendant 5 ans. Faible dosage de 3g/l. Pour un brut rosé sans année c’est une tuerie, sans blague. Tu sais aussi bien que moi que la plupart des champagnes rosés sans année sont assez nul, dosée à mort, avec à peine 2 ans de vieillissement, toujours proposés aux événements ringards. Ce vin n’est pas du tout adapté aux desserts, c’est un vin de table mais avec des associations comme de la charcuterie (Bellota, San Daniele), du veau, du poulet rôti, etc. AR LENOBLE ROSE TERROIRS CHOUILLY-BISSEUIL 88% Chardonnay from the Grand Cru village of Chouilly 12% Pinot Noir from the Premier Cru village of Bisseuil Base wines from the 2012 harvest Vins de réserve: 28% Proportion de vins sous bois: 20% Dosage: 3g/l #TastingWithJulien #JulienWineSchool