Remember we told you how rosé champagne was made? Well, this one’s different. Here the saignée method is used to ‘bleed’ pink grape juice (rather than mixing red and white). It’s made using just three grapes: chardonnay, pinot noir and pinot meunier (the latter two being red grapes). Each champagne house will have its own cellar master — a figure responsible for selecting just the right quantity of each, to perfectly represent the brand’s signature style.

You’ve no doubt supped a glass or two of the brand’s yellow label in your time, and this rosé version is just as fresh. With layers of bittersweet red cherry and raspberry, the pronounced acidity cuts through the richer flavours of beef carpaccio. Date night starter? Sorted. Unashamedly indulgent, Taittinger allows chardonnay to dominate this cuvée, adding a lively, refreshing slant on crowd-pleasing strawberries and cream. Keep a bottle on ice for serving alongside a stracciatella-topped bruschetta when hosting your next dinner party and thank us later.The zippy acidity and smooth bubbles make this a winning aperitif, perfect for pairing with smoked salmon canapés and caviar. There’s no better way to whet the appetite than a couple of glasses of 'LP' before dinner. Full-bodied with redcurrant and raspberry, this one’s underscored with a rich, well-rounded nuttiness on the finish.

While most blushes are best drunk young and fresh, this bottle will only gain complexity over time. Can’t wait that long? We don’t blame you. Fret not, for it tastes pretty special as it is now, with decadent notes of brioche and juicy cherries.Looking to treat a fellow oenophile? You can get this one engraved with a personalised message for extra brownie points. Unlike regular champagne, which can be slightly more limited, rosé champagne is versatile when it comes to food pairings. Lighter styles work wonderfully with the natural sweetness in prawns and grilled lobster, while fuller bottles can hold their own with earthier flavours, including game and truffles. If in doubt, you can’t go wrong with a bowl of strawberries and cream, or panna cotta. How we test rosé champagne Having appeared in many a hip-hop video, Cristal needs no introduction. This rosé is part of the same Louis Roederer’s family, and although it’s the less flashy of the two, it’s just as ballsy. While chardonnay tends to bring with it elegance and finesse, pinot noir will make the juicy red fruit pop. If you like your fizz with a savoury, toasted note — think brioche and biscuit — look out for one that’s had a few years ageing in oak. Rosé champagne pairings

London Fashion Week Paris Fashion Week Milan Fashion Week New York Fashion Week News Fashion Wedding Ideas Beauty Hair Trends Life + culture Holiday Inspiration All videos Elle fashion cupboardWhile rosé champagne might prove an aesthetic win (who can say 'no' to pink fizz on the table?), it also perfectly complements a whole host of dishes. Pair lighter bubbles with the likes of crab cakes, seafood platters and goats cheese canapés, or enjoy a glass on its own before dinner to freshen the tastebuds.

Our panel of 10 testers popped the corks of 26 leading rosé champagnes. They were asked to rate each, looking for fruity flavours, refreshing acidity and lively bubbles. The brand’s famous floral bottle gives a hint as to what you’ll find in the glass. Opening with a rich floral nose, it follows with crisp green apples and summer fruits. To find the finest rosé champagnes to drink right now, our discerning panel of consumers and experts were presented with 25 bottles from the leading champagne houses. Four years of oak-ageing brings out a toasty base, with fresh pink citrus and crunchy green apple layering on top. Part of the new RSRV range by Maison Mumm — an exclusive for The Whisky Exchange — Rosé Foujita is a blend of six grand cru terroirs, combining chardonnay, pinot noir and reserve red wine. The result? An elegant blend with brioche, vanilla, summer berries and stewed apricot on the palate.This weighty, full-flavoured fizz has been aged for twice as long as is legally required, to bring out the brand’s trademark pastry notes. There are also juicy strawberries, thanks to a hefty percentage of pinot noir in the blend. This pale pink rosé may look delicate, but its gastronomic style means it’s powerful enough to complement meatier fish dishes such as baked turbot and lobster thermidor. It’s a well-balanced drop, combining rich biscuit notes with tart red fruit and apple, wrapped up in a smooth finish.