Champagne Castelnau: Pairing Pink Champagne with Food

Champagne Castelnau have long made a rosé Champagne with food in mind. As cellar master Carine Bailleul says: “At Castelnau, the rosé is made specifically to accompany a meal.” The wine, based on 54% Pinot Meunier, 25% Pinot Noir and 21% Chardonnay, has two elements that give it its body and texture: 38% of the blend is from older reserve wines that have more depth and resonance, while 15% of the blend is actually red rather than white wine – this is what makes the wine pink. This blend is then aged for three years and gets rounder and smoother in the process.