Moët & Chandon Rosé Impérial, 75cl

Product Information

Four years of oak-ageing brings out a toasty base, with fresh pink citrus and crunchy green apple layering on top.

London Fashion Week Paris Fashion Week Milan Fashion Week New York Fashion Week News Fashion Wedding Ideas Beauty Hair Trends Life + culture Holiday Inspiration All videos Elle fashion cupboardUnlike regular champagne, which can be slightly more limited, rosé champagne is versatile when it comes to food pairings. Lighter styles work wonderfully with the natural sweetness in prawns and grilled lobster, while fuller bottles can hold their own with earthier flavours, including game and truffles.

Having appeared in many a hip-hop video, Cristal needs no introduction. This rosé is part of the same Louis Roederer’s family, and although it’s the less flashy of the two, it’s just as ballsy. It might not be as well-known as say, Moët, but seek this out and you’ll soon see what all the fuss is about. It’s from one of the oldest houses in Champagne, and they use such a tiny percentage of reserve wine that this almost tips into the vintage category (without the price tag). With strawberry, cherry and raspberry all clamouring for attention, this is ideal paired with equally fruity desserts. To find the finest rosé champagnes to drink right now, our discerning panel of consumers and experts were presented with 25 bottles from the leading champagne houses. If in doubt, you can’t go wrong with a bowl of strawberries and cream, or panna cotta. How we test rosé champagneWhile most blushes are best drunk young and fresh, this bottle will only gain complexity over time. Can’t wait that long? We don’t blame you. Fret not, for it tastes pretty special as it is now, with decadent notes of brioche and juicy cherries.

Part of the new RSRV range by Maison Mumm — an exclusive for The Whisky Exchange — Rosé Foujita is a blend of six grand cru terroirs, combining chardonnay, pinot noir and reserve red wine. The result? An elegant blend with brioche, vanilla, summer berries and stewed apricot on the palate. Much like McDonald’s tastes the same worldwide, Moët & Chandon are masters in creating a consistently good cuvée (that's the only thing those two brands have in common). It’s not hugely complex but covers what we’re looking for, with sweet red berries, green apple and a whiff of summer flowers.While chardonnay tends to bring with it elegance and finesse, pinot noir will make the juicy red fruit pop. If you like your fizz with a savoury, toasted note — think brioche and biscuit — look out for one that’s had a few years ageing in oak. Rosé champagne pairings The high acidity helps to cleanse the palate when paired with raw and cured foods, so don’t be afraid to serve it alongside oysters and carpaccio. As for sweeter varieties? Save those for young, buttery cheeses and fruit-forward desserts. How we test rosé champagne Remember we told you how rosé champagne was made? Well, this one’s different. Here the saignée method is used to ‘bleed’ pink grape juice (rather than mixing red and white). The brand’s famous floral bottle gives a hint as to what you’ll find in the glass. Opening with a rich floral nose, it follows with crisp green apples and summer fruits.