Taittinger Brut Rose NV
75 cl
/
12 Vol
Vinified using the 'l'addition' method from a blend of Chardonnay, Pinot Noir and Pinot Meunier. A proportion of red wine is added to give a rosé colour and added complexity and structure.
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Taittinger Brut Rose NV
€78.50
Ex Tax: €63.82
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
The full nose, wonderfully expressive, is both fresh and young. It gives off aromas of red fruits (freshly
crushed wild raspberry, cherry, blackcurrant).
Palate
On the palate, this wine strikes a fi ne balance of velvety and full-bodied. The fl avours are reminiscent of
fresh, crisp red fruits.
The palate can be summed up in four words: lively, fruity, fresh and elegant, as only a rosé blend can be.
Colour
The intense and brilliant body is bright pink in colour. The bubbles are fi ne, and the mousse persistent
Fact Sheet
Fluid
75 cl
Grape Variety
A quantity of still red wine (15%) produced from the best Pinot Noirs from
Montagne de Reims and Les Riceys is in fact added to the fi nal blend, to give this
cuvée its unmistakable colour and vibrant intensity on the palate.
The high proportion of Chardonnay (30%) that completes the blend brings the elegance and delicacy that underpin Taittinger’s signature style.
Alcohol %
12
Country
France
Region/AOC
Champagne
Vintage
NV
Closure
Cork
Serving Suggestion
Serving Suggestion
Taittinger Prestige Rosé can be enjoyed both early on and at the end of an
evening. Deliciously fragranced for an aperitif, it is also a subtle accompani-
ment to fruit desserts, including fruit tart, fruit salad and red fruit crumble.
Awards and/or Press Quotes
Robert Parker
89 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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