Rosé

The rosé from Florent Bergeronneau Marion is made by blending white wine from the Champagne with red wine from the Coteaux Champenois. Meunier, Pinot Noir and Chardonnay form the base. The red wine gives it colour, a slightly vinous side and a touch more softness. In the glass it shows delicate, fine notes of red fruit, and on the palate liveliness and a fine, pleasant mousse.

That makes it a versatile companion. It works as an aperitif just as well as with meat, seafood or a fillet of pike-perch. It also suits dessert, such as red fruits or a mango and ricotta cream. Serve it at 8 to 10 degrees in a white wine glass or a tulip glass, so the fruit aromas come into their own.