Why is rose Champagne more expensive in comparison to standard champagne gifts?

If it’s true that just about everybody loves Champagne, this bit of wisdom seems to apply to rosé Champagne even more so. Nowadays, rosé Champagnes are more popular than ever. And why not? First of all, they’re pretty to look at in the glass, with their gorgeous shades of pink in bubbly form. We’ve been recommending rose Champagne to lovers for years because of its blushing color and complex tastes. They’re quite delicious, with floral aromas and flavors of wild strawberries, raspberries, and/or cherries. Less than ten years ago, rosés were a very small part of the Champagne business, accounting for only 2 to 3 percent of all Champagne sales, but today that figure has doubled to 5 percent. And some Champagne people are predicting that—based on the way it is now selling—rosés will be 10 percent of all Champagne sales in a few years. Rosé Champagne —always made in the brut style—is as dry as any white Champagne; it might be fruitier, but it’s just as dry. And thus is just as good. Previously shunned as not being a “serious” champagne, it has now become a really popular beverage.

Today, most Champagne houses make at least one rosé, and many make two: a standard rosé brut (which can be either vintage or non-vintage) and a prestige cuvée brut (usually vintage). In fact, some Champagne houses, such as Laurent-Perrier, Billecart-Salmon, and Gosset, regard rosé Champagne as one of their specialties—and all three make excellent rosés. Laurent-Perrier’s Cuvée Rosé Brut, a non-vintage, is the largest-selling rosé Champagne in the world.

Rosé Champagnes are generally slightly more expensive than standard Champagnes, due to the additional cost of making them. They are produced in one of two ways: the more common method is to add a small amount of Pinot Noir wine to the Champagne cuvée (what is cuvée I hear you ask? – Cuvée (or Cuvee on some English language labels) is a French wine term derived from cuve, meaning vat or tank. The term cuvée is used with several different meanings, more or less based on the concept of a tank of wine put to some purpose: In Champagne and sometimes in other regions producing sparkling wines by the traditional method, the cuvée also refers to the best grape juice from gentle pressing of the grapes. In Champagne, the cuvée is the first 2,050 liters of grape juice from 4,000 kg of grapes (a marc), while the following 500 liters are known as the taille (tail), and is expected to give wines of a more coarse character. Many Champagne producers pride themselves on only using the cuvée in their wine.) ; the more difficult skin-contact method with the base wine is used by a few houses. Rosé Champagnes come in all shades, from pale onion skin to topaz, copper, salmon, on up to deep pink. The trend today is to make paler-colored rosé Champagnes, which do tend to be dryer than the deep-colored rosés.

We personally sell our rose champagne at a higher price than standard champagne for that simple reason, the way it is made makes it have more value.

A couple of rosé champagne that I personally like are: Lanson Rosé Champagne and Bollinger Rosé.

Rosé champagne makes a great wedding gift; especially as a gift for a hen nights, and engraved rosé champagne or personalised rosé champagne make fantastic gifts that are unique and gifts that can be cherished for always.

So when you see a Rosé Champagne Gift and wonder why it is more expensive then standard champagne then this is why; it is made in an expensive way and also in comparison to standard champagne it is produced in smaller quantity – so just like champagne is expensive (take a look at the post “Why is champagne so expensive?“) due to the small area allowed to produce it, the same goes for Rose Champagne.