Ruinart Rose

A radiant coral-rose glow that promises exotic fruit and refined finesse.

Born from the oldest Champagne house, this non-vintage rose blends 45% Chardonnay (from Côte des Blancs & Montagne de Reims) with 43% Pinot Noir vinified as white and 12% as red from Montagne de Reims and Vallée de La Marne.

Harvested by hand, matured in chalk quarries for a few years, it illustrates the Maison`s heritage and commitment to finesse.

Ruinart Rosé works best when you treat it like what it is – a bright, fruit-forward Champagne with real acidity and that subtle peppermint-grapefruit edge. Serve it chilled but not freezing, around 8 C, so the mousse doesn`t flatten.

Its red-berry core and citrus tension make it a natural match for dishes built on freshness or gentle fat: think seared tuna, salmon tartare, or shellfish with a citrus glaze. The wine`s berry sweetness and floral lift also play cleanly with duck breast, especially when there`s a fruit reduction in the mix.

For something lighter, fresh berries or pomegranate-based desserts echo the Champagne`s own profile without drowning it in sugar – the classic Wine Folly rule applies here: the wine should stay brighter than the food. And with soft cheeses, especially bloomy-rind styles, the acidity keeps the palate from getting weighed down, exactly how WSET intensity-matching recommends it.