martes, 12 de marzo de 2013

Champagne Forget Brimont 1er Cru Rosé NV


"Ia delicate cuvée and is harmonious and well balanced with exotic fruits, raspberries, almonds. Finish dominated by the flavour of apples. Food & Wine match: This Champagne is a wonderful accompaniment for red meats and fruit-based desserts". farehamwinecellar

"This is deep and sappy, showing more dried fruit than fresh. Cherry, strawberry, orange and almond combined with the creamy texture and fine mousse for an harmonious impression. Excellent length." 91 Points, Wine Spectator

- History: Michel Forget is the 6th generation to perpetuate the tradition of wine growing of the Forget family. His ancestor Louis created his vineyards at the beginning of the 19th century. Eugène established his brand in the year 1920, producing around 100 bottles per year.

- Vineyards: The company Forget-Brimont possesses 15 hectares of vineyards based in the area of the Montagne de Reims: Mailly-Champagne and Verzenay in Grand Cru areas, Chigny-les-Roses, Ludes and Villers-Allerand in Premier Cru areas. The Pinot Noir is the dominant grape variety.

The annual production reaches 280 000 bottles. In 2006, 212 000 bottles were dispatched, 56 % have been exported (United-Kingdom, Switzerland, Germany, USA, Japan, Netherlands, Belgium, Greece and Canada).

- Cellars: Mister Forget blends the wines of three years in order to create every year the typical style of the Champagne Forget-Brimont.

The wines age in the cellars of the company which have been digged in the chalky soil at a depth of 15 meters and at a constant temperature of 10.5 °C in summer and winter. They age minimum two years for non-vintage chamapgnes and between three and ten years for the vintage. The champagnes arrive at perfect maturity and can be tasted immediately after the release.

- Price: £24.10


Champagne Rosé is the appellation for Champagne tinted pink by the dark pigment contained in the skins of Pinot Noir and Pinot Meunier grapes. The wines are sometimes referred to informally as 'pink' champagne.

The pigmentation in rosé Champagne is usually achieved by adding a little red wine to an existing white cuvee, with Pinot Noir being the variety that is typically employed. The saianee method is also permitted under INAO Champagne production laws, although this is rarely used. This presence of red extract in the wine adds more than just color; the red-fruit character and earthy, meaty aromas of Pinot Noir are also detectable in rosé Champagnes. Together, these factors give the wines greater organoleptic complexity than is typically found in their white counterparts.

Rosé Champagne is subject to changes in fashion, as well as higher prices as a result of its perceived exclusivity. Most of the top Champagne houses have a rose wine in their portfolios.

As with the whites, rosé Champagne is produced in both vintage (millésimé) and non-vintage versions, depending on the vintage quality and the producer in question. Although there is variation in the sweetness levels, the wines are most often dry (brut or sec) in style. There is a marked difference between a dry rosé Champagne and the sweet pink wines of Buoev- Cerdon or the central Loire Valley.

A typical rosé Champagne offers red-fruit aromas (strawberries and raspberries) and a subtle meaty, yeasty character resulting from extended lees contact and exposure to the Pinot grape skins. Although more usually consumed as a celebratory drink - not accompanied by food - rosé Champagne is versatile; its fuller flavor and body enable it to cope with stronger food flavors and textures. Bold acidity and forward fruit aromas make it a good match for simple grilled seafood, roast pork or even more.

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