Sparkling Rosé Wine For Easter Meals And Spring Suppers

Food & Drink

Sparkling rosé wine is perfect for Easter and springtime meals.

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Easter meals and spring suppers call for bright, fresh ingredients anchored by substance and satisfaction. Lovely traditions during this season of renewal originate from around the world so there is no single item that makes or breaks the meal, except perhaps wine.

But alas, there are no rules. Even the climate doesn’t provide us with guidance when spring snowstorms and heatwaves alternate unpredictably. What to serve with all the food this time of year?

The answer is to maintain a good ration of sparkling rosé in the fridge.

Rosé is a loosely used French signifier for dry, pink wine made in various styles. While the term has become compatible with many languages, it is also called Rosado in Spain, or Rosato in Italy. There are no rules on color, though The Council of the Wines of Provence (CIVP) and The Center for Rosé Research (Centre de Recherche et d’Expérimentation sur le Vin Rosé) in Provence, France have crafted a nuancier (color chart) for rosé wines from Provence and similar shades are found worldwide. More details can be found in The Definitive Guide To Understanding Rosé Wine.

A selection of sparkling rosé for Easter.

Jill Barth

Here are six bottles of beautiful bubbly rosé for your spring meals and celebrations. Illustrated together, these bottles flaunt the unique nature and versatility of the sparkling rosé category.

Il Bolle di Borro Rosé Metodo Classico NV (Sangiovese 100% | Tuscany | $50)

This Italian sparkling rosé is crafted from single-vineyard Tuscan Sangiovese, lees-fermented for 60 months. The bubbles are produced in the classic method (metodo classico), which promotes a second fermentation in the bottle. The process is used elsewhere in Italy to make Franciacorta and Trento. The name literally means “Borro Bubbles,” from a centenarian estate now owned by Ferruccio Ferragamo, president of Italian style icon Salvatore Ferragamo.

La Vieille Ferme Sparkling Rosé NV (Grenache 40%, Cinsault 40%, Pinot Noir 20% | Vin de France |$17)

La Vieille Ferme comes from Famille Perrin, the folks behind Southern Rhône legend Château de Beaucastel and rosé darling Mirval. They craft this wine with grapes grown on limestone and aged in stainless steel. To create the bubbles, the Perrin team (the fifth generation — siblings Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César) created a process that they call Méthode Contemporaine in which carbon dioxide is captured during fermentation and reintroduced into the wine before bottling. Fascinating stuff! 

Champagne Delamotte Brut Rosé NV (Pinot Noir 80%, Chardonnay 20% | Le Mesnil-sur-Oger, France | $93)

Maison Delamotte is a “sister house” to the critically-acclaimed Champagne Salon, both located in prized Grand Cru Village Le Mesnil-sur-Oger. “I wouldn’t mind sipping on a glass Delamotte every day,” says Amy Mundwiler, wine director at Maple & Ash  in Chicago, where the wine list was called “one of the most outstanding in the world,” by Wine Spectator. Delamotte Brut Rosé is made in the saignée method for the Pinot Noir, a technique rarely employed in Champagne. This is co-fermented with Chardonnay and then wine spends three to four years aging on the lees. Historical tidbit: Champagne Delamotte is the fifth-oldest maison in Champagne, founded in 1760.

The charming bubbles in sparkling rosé.

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Juvé & Camps Brut Rosé NV (Pinot Noir 100% | Cava, Spain | $17)

A Spanish dazzler, Cava is the sparkling wine of Catalonia, made in the traditional method with a second fermentation in the bottle (similar to Metodo Classico and Champagne, mentioned above, and the next two wines in the list, both crémant). The color on this wine is beautifully vivid and bold — contrary to a common misconception that dark rosé is sweet, this wine is dry and crisp.

Volage Crémant de Loire Rosé NV (Cabernet Franc 100% | Loire Valley, France | $30)

Hand-harvested “grower crémant” Volage is crafted from single-vineyard grapes manually-harvested from 25-year-old vines cultivated at Domaine du Landreau, south of Angers in France’s Loire Valley. A direct press followed by a touch of skin contact provides the attractive pale shade. The second fermentation happens in the bottle in the traditional method — the hallmark of all French crémant wines, which experience similar winemaking as the Champagne method but are not crafted in the Champagne region.

Côté Mas Crémant de Limoux Rosé Brut St. Hilaire NV (Chardonnay 70%, Chenin Blanc 20%, Pinot Noir 10% | Limoux, France | ~$18)

Legend has it that bubbles in wine were first created in Limoux, an appellation in southern France’s Languedoc region. There are eight French regions regulated to produce crémant and Limoux is one of them. Domaines Paul Mas is a leader in sustainability and hospitality in the Languedoc with over 850 hectares of estate vines — including 100 organic hectares — and 1,500 hectares as sources through partners.

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