The pink bubbles bring a slightly decadent touch. Personally I believe that the significanse of this cannot be exaggerated. I presume that Veuve Clicquot-Ponsardin moved around in the same train of thoughts, when they asked Karim Rachid to design this. Just too much, but I still do find it hard to dislike his love-seats.
It is quite a few years ago I tried pink champagne for the first time. I was a bit suspicious after drinking a lot of acid lambrusco in the eighties, but I still could not resist especially the colour and whole idea of this pink fizz. Later I have come to appreciate the taste more. Especially since I realized that it goes much better with food than with nothing. In France you normally eat something with champagne anyway.
Good quality red wine is what brings the wonderful colour and taste of a pink champagne. If the red wine does not have a good colour, the champagne too will be too pale or even brownish. You need good grapes, and you must nurse them well in the vats. Like if your main product was red wine and not champagne. And it has become more common to see investments in vats for red wine, which is part of the efforts to produce good pink.
And it is on the move up. In 30 years the sales has increased from 2,5 percent in 1977 to between nine and ten percent of the total in 2006. The trend seems unstoppable. And the big champagne houses look carefully to find the good red wine, they need, to be able to feed the hungry market with more good rosé champagne.
The biggest markets are Great Britain, the USA and Japan.
På dansk
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