Rosé Champagne can often feel like an afterthought—a blush-hued aperitivo to sip before the real Champagne is popped. Which is an incredibly false assumption, especially in the case of Laurent-Perrier. Don’t let the rich hibiscus hue fool you—the iconic pink Champagne is deeply intense, lyrical in its unravelling of flavors, aromas and color.
First launched in 1968 as a throwback to Champagne’s history (in the region’s early days, all Champagne was pink), Laurent-Perrier relies on exclusively Pinot Noir grapes, macerated on the must and skins and aged on the lees, until the wine settles into a deep rose hue. It’s textural and bright, with a subtle almond and toasted notes to balance out the ruby red fruit, charming salinity and herbal hibiscus. Persistently one of my favorite wines out there.
The versatility of Laurent-Perrier’s rose is particularly enthralling—the crisp texture and undulating minerality, paired with the ripe, juicy fruits—stands up well to sushi, to sweets, and to fine dining fare. $100. Enthralled? Then move onto Laurent-Perrier’s Alexandra Rose—a marriage of Chardonnay and a kiss of Pinot Noir, sourced from grand cru vineyards and aged for ten years before release. $260
Kate Dingwall is a sommelier and wine writer. Her work frequently appears in Wine Enthusiast, Decanter, Eater, Forbes.com, Vogue, and Food & Wine, and she pours wine at one of Canada’s top restaurants.
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