Brut Rosé Champagne…
. This Champagne features just one grape variety – Pinot Noir – and was ripened in the cellar for over 2 years.
Its sensory approach: its pink colour has deep copper highlights. On the nose, the rosé reveals notes of red fruit – raspberry, blackberry and sometimes blackcurrant. It is heady in the mouth, with a strong flavour of red fruit. Because it becomes sparkling at low temperatures, a delicate effervescence reveals flavours of citrus fruit and spices.
… a blue-veined cheese made from ewe’s cheese from the south of Aveyron: Roquefort AOP.
Its sensory approach: its creamy texture, soft and white, is veined with blue to the heel. The nose exhales an animal and mushroom aroma. Its balanced flavour is pronounced without being spicy. It is eaten all year round, but especially in autumn and winter to make the most of the spring milk.
Rosé Champagne may seem a bit “simple” for blue-veined cheeses. However, the presence of red fruits both in the nose and mouth, complements the Roquefort. The typical buttery, grainy texture must be dissolved slowly. The fruit adheres to the mould until the two products keep in a distinct and surprising way.