Ayala Rosé Brut 'Majeur'

Champagne for everyone?

Not this one.

Don't waste it on the ignorant.

An excellent rosé Champagne is tricky to make.

Pinots Noir and Meunier are fickle grapes.

Comparatively, Chardonnay is easy.

And here you have the Champagne triumvirate.

Rosé Champagne is made only with the two red grape varieties.

Skin contact is drawn out just enough to colour the wine pink.

This from a family owned winery in Ay, in the business of creating 'Grands Champagne' since 1860, is a masterpiece of rosé style.

Strawberries and cream? Yes, and earthy notes.

Enough about nose.

The taste is rich, profoundly fecund, intense.

Finish goes on... and on.

As an apéritif 'Majeur' demands attention.

Try it with:

Smoked salmon or gravlax on blinis.

Buttery mushroom duxelles and tarragon tartlets.

Poached ocean trout with chervil cream sauce.

Cold quail with sour cherry compote.

Champagne this good demands your best kitchen effort and your complete attention.