The secrets of the Perrier-Jouet house are transmitted from cellar master to cellar master. In two centuries, Perrier-Jouet has employed only 7 cellar masters. In that classic tale of “one brother works, the other brother throws himself into an extravagant flourishing arts scene,” Henri Gallice and his brother Octave took over for their uncle Charles. Henri managed the family business while Octave headed to Paris to enjoy the aforementioned Beautiful Age. While Henri worked and Octave, presumably, loafed, that loafing paid off: In Paris, Octave met Art Nouveau artist Emile Gallé, who made a career putting elegant floral prints on vases, among other things. Octave commissioned Gallé to create the iconic Belle Epoque bottle design in 1902. And thus, it’s entirely possible the less hardworking brother had a more lasting impact on the Perrier-Jouët legacy than his hardworking brother. 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.

Perrier-Jouet was also the first champagne house to name the vintage and the cru on the label. This is still the norm today. It soon becomes clear that Perrier-Jouet was synonymous with quality and tradition, as well as anticipation and refinement. In 1854, Perrier Jouet produced the first brut champagne in history. The first stone of the famous Perrier-Jouet Grand Brut is laid. From 1870, the new dry style was introduced for all Perrier champagnes, and it did not take long for the whole competition to follow. Prior to the mid-19th century, most Champagne was on the sweet side. This is because of the “dosage,” or added sugar, used to restart fermentation in-bottle all for the purpose of creating those vital, life-affirming bubbles Champagne is known for. In those days, dosage was on the higher side, leaving a significant amount of residual sugar. When couples tie the knot, they often celebrate with a Champagne toast. Nicolas Perrier and Rose Adelaide Jouët did that, too, just with a lot more of it. The couple, who founded the Champagne brand, both had prior ties to the wine industry. After getting hitched, they extended their partnership to the Perrier- Jouët Champagne house in 1811, a year after they were married. Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version. How is sparkling rosé wine made?

We owe the iconic bottle to a lazy nephew.

That one very recognizable Perrier-Jouët bottle? It has a name: Belle Epoque. The term is French for “ The Beautiful Age,” a period in French history from 1870 to 1914 during which industrial and cultural flourishing took place. That said, the “beauty” of the age was largely relegated to upper-echelon society. La Belle Epoque symbolized whimsey, excess, and, according to this article, “the very rich’s inability to deal with the grim reality of modern life” — in other words, industrialization.

The original husband-and-wife team was inspired by the winemaking possibilities of the Cramant and Avize regions within Epernay, and this chalky terroir went on to define the Perrier-Jouët style.

Unlike 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. The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains. How do you serve rosé sparkling wine? 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

It’s made using just three grapes: chardonnay, pinot noir and pinot meunier (the latter two being red grapes). Each champagne house will have its own cellar master — a figure responsible for selecting just the right quantity of each, to perfectly represent the brand’s signature style. Rosé champagne is more than just an aesthetic win (who can say 'no' to pink fizz on the table?); it also perfectly complements a whole host of dishes. Pair lighter bubbles with the likes of crab cakes, seafood platters and goat's cheese canapés, or enjoy a glass on its own before dinner to freshen the tastebuds. When Charles Perrier took over for his parents in 1854, he managed the family business pretty well. He also helped alter the way Champagne is consumed and understood by emphasizing the vintage, or crop year, from bottle to bottle. Not only did that become a marketing tool, it connects Champagne to the seasons and (most vitally) the terroir, which is why the Champagne region is a proud, if confusing, patchwork of vineyards where yearly climate, soil, and winemaking impacts are carefully monitored and manipulated to create the most sublime vintage possible. 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 Awarded Champagne Sustainable Viticulture and HEV certifications for respect for the environment, conservation of landscapes and biodiversity and participation in the improvement of working conditions.In a way, Perrier brought Champagne to another level of complexity it might have completely missed out on, as vintage ties Champagne to winemaking and time. In 1811, Pierre-Nicolas Perrier, a cork manufacturer in his own state married Adèle Jouët in Epernay. Their union sealed the birth of the Perrier-Jouët trading house. In 1854, Perrier-Jouët produced the first brut champagne in history (under the impetus of his son Charles), but it was also the first house to mention the vintage and the year of harvest on the label.... Read more

Then came Perrier-Jouët Cuvée K, a Champagne dosed with a mere 5 percent sugar. It launched in 1846 and was exported to London. The result was a hit. By 1876, the term “brut Champagne” was popularized. Nothing in bubbly has been the same since.There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods. What gives rosé Champagne and sparkling wine their color and bubbles? Perrier-Jouet Brut – This is THE icon of Perrier-Jouët, and it is a perfect introduction to the floral, elegant and diamond-studded style of Perrier-Jouet. The bright and sparkling yellow dress of Perrier-Jouet Grand Brut recalls the radiance of life. The perfume of the Cuvée arouses curiosity by the striking freshness and vivacity of the floral and fruity scents, before giving way to subtle vanilla and buttery notes, giving the wine a fruity and homogeneous character. The fullness and liveliness are balanced on the palate and develop into a taste of roundness and vinous elegance. Available at Vinatis in different sizes. Unless you’re the one person at the party who knows how to say Moët & Chandon, you probably also didn’t know that you’re supposed to pronounce the “et” part of Jouët. Those two dots mean everything you learned about trailing off at the end of French words ending in “et” was wrong. Per this very helpful video from Social Vignerons, it’s pronounced “Pair-e-yay Zjhooooo-ET” (you don’t have to overemphasize the “et,” but we like people to know so they can learn, too). Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show. How long do rosé Champagne and sparkling wine last? If in doubt, you can’t go wrong with a fruit-forward dessert, such as winter berry panna cotta. How we test rosé champagne