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We all know that sparkling wine is a brilliant food pairing option, with various styles working from canapés through to dessert.
Sparkling rosé expands the pairing universe, bringing red fruit depth to the picture, and adding body and mouthfeel. No matter the method for trapping the bubbles, sparkling rosé is made using two main methods. The Blending Method (Rosé d'Assemblage) is the most common, where a small amount of still red wine is added to a white wine base, allowing winemakers to dial in the colour and flavour profile precisely. This is the most common method for Rosé Champagne. There is also the Maceration Method (Rosé de Saignée), where dark skinned grapes sit in their fresh juice for a short time, colouring the base wine naturally. This method is harder to control the final outcome, and often creates a deeper hue and more prominent red fruit flavour. Once the colour is set, yeast and sugar work their magic to create the bubbles.
With naturally high acidity, Sparkling rosé has the power to cut through fatty dishes and rich sauces, while complementing lighter fare like fresh salads, sushi, or seafood. More aged examples have the heft to work with richer proteins, like roast poultry, pork, or steak. And of course there are some sweeter examples, built for pouring with fruit desserts.
Sparkling rosé options are vast, with ample diversity to suit your mood, purpose, and budget. Here are some of our top recently tasted sparkling rosés across all styles and regions, in alphabetical order.
