This is no Instagram filter or special effect. It’s actually a carefully crafted combination of juice from a couple of different grapes, and I’m thrilled to share the details right from the winemaker’s playbook.
Julien Tixier, the fourth generation winemaker, and his crew rely on two of the three grapes they harvest, Pinot Meunier and Pinot Noir. Once the grapes are pressed and the juice runs without any skin contact, they make an even split of the two and start to barrel age it. The combination makes up 80% of this eye-popping champagne. At this point, the process is exactly like a Blanc de Noir e.g., white wine made from red grapes. The remaining 20% is a fully-made, barrel-aged Pinot Noir that has the skin contact which creates that deep, inky, black red. You can’t buy that Pinot Noir. Believe me, I’ve tried! Begged! Julien protects it, and quite frankly, we are thrilled because the Brut Rosé is phenomenal… and we’re not just talking about the color. One sip will lift you off your seat!
What do you pair with these phenomenal bubbles?
Chef Jennie Kelley of Frank Underground and Better Half Pop Up created a Summer Savory Tart that compliments the champagne in every way and is a work of art in and of itself.
“You have puff pastry which is a great canvas for anything,” Jennie told us during a virtual champagne tasting. She layers it with a goat cheese and pesto blend, summer squash, heirloom tomatoes, and green olives to bring out the saltiness. “The wine is fruity, not sweet, but fruity, and I wanted something to counterbalance that. Then I sprinkle on goat cheese at the end to bring out the tang. And fresh thyme, thyme is very important,” she said.
One bite and I declared it, “Throw the napkin down delicious! Unbelievable!”
When you have a fantastic dish like Jennie’s Summer Savory Tart, and you compliment it with an organic champagne, like André Tixier Premier Cru Brut Rosé you create a moment where you are supposed to be. I highly recommend you try it and enjoy it!