Our drinks section is all about authenticity this month and there’s nothing more authentic than Champagne Bollinger. While whisky houses keep everything they make, in the wine game Bollinger only keeps the Cuvée, which for the uninitiated means the 2,050 better quality litres out of 4,000 kg of grapes. What happens to the rest you wonder? The secondary presses are moved on to other Champagne houses. So that means when you’re drinking Bollinger, you’re only getting their very best.
With that in mind, let me introduce you to Bollinger Rosé. Bollinger used it’s 189 years of experience to make the perfect Rosé, which was first released in 2008.
On the nose you’ll immediately notice the nobility of red berries; hints of red currant, cherry and wild strawberry with a spicy touch, not unlike Special Cuvée.
After taking time getting to the taste, you’ll feel a subtle combination of structure, length and vivacity, with a tannic finish due to the adjunction of red wine, bubbles as fine as velvet and flavours of wild berries.
Our personal recommendation for this Rosé is to have it with an afternoon tea, or alongside a tart dessert.
FOOD PAIRINGS: Crayfish, lobster, one-side cooked salmon. Japanese cuisine or not-so-spicy Asian cuisine. Fruit based dessert: fruit soup, strawberry tart, raspberries.