The feminine side of Champagne to make the gold of our vineyards blush.
With its heady nose of soft fruit, it fructifies on your lips, the sweetness of raspberries on a bed of roses.
The Rosé displays an elegant coppery colour.
The nose reveals a delicate and light raspberry bouquet.
Rounded and satisfying on the palate, it develops its intense nuances of soft fruit.
The Rosé is the ideal companion to a soft fruit crumble or a runny-centred chocolate cake.
Wines for Dishes
Whether classical or original,
we offer you
Dish and Wine pairings
that will distil the aromas
of our Champagnes.
Rosé and runny-centred chocolate cake
- 125g of flour
- 125g of unsalted butter
- 250g of caster sugar
- 200g of dark chocolate
- 4 eggs
- 1/2 packet of yeast
- Preheat the oven to 180°C
- Melt the chocolate in a saucepan
- Take off the heat, add the butter, the flour and the yeast
- Whip the egg yolks with the sugar
- Then add it to the chocolate preparation
- Beat the egg whites stiff and incorporate into the preparation
- Pour the mixture into a buttered mould then bake
- for 35 minutes
To enjoy with a bottle of Champagne
Rosé Bernard REMY
Mixology is the subtle art of creating cocktails. And naturally, champagne is an essential ingredient in devising ever more refined drinks. Here we offer you a few cocktails that will reveal all the diversity of aromas in our Champagnes.
Rosé with Grapefruit
Ingredients for 2 Champagne Cocktails
- 1 bottle of Champagne
- Rosé Bernard REMY
- 1 grapefruit
- Preserved zests of grapefruit
Method for 2 glasses
- Cut the grapefruit in half
- Set aside 4 quarters and press the rest
- Add 2 soup spoons of Angostura
- Add the strained grapefruit juice
- Pour on the well chilled champagne
- Add 2 grapefruit zests
Find out how to consume our ChampagneSee our tips