Rosé wine is one thing, but rosé Champagne is a completely different story.

RoséChampagne is a pink Champagne which is distinguished by its slightly red colour. The tint of red can vary from a deep hue of red to a very salmon pink hue, hence the term pink Champagne.

Is rosé a Champagne?

No, they’re not the same. Rosé refers to the light pink tint of the wine or champagne. So, you can get rosé wine or Champagne.

Rosé Champagne is much sweeter than wine. It is also generally much fruitier than regular champagne.

Is pink Champagne the same as rosé Champagne?

Yes, pink Champagne and rosé Champagne are the same. However, it is not the same as rosé wine.

Rosé Champagnes are often pink in colour, but they can also be red, white or even purple.

Pink Champagne comes with delicate bubbles and crisp, clean flavours. It doles out red fruit flavours, from delicate strawberry to rich cranberry.

There are a wide range of grapes that can be used to make rosé Champagne. So, the taste can be anywhere from dry to medium-sweet.

However, producers primarily use the same three varieties as with classic Champagne: Chardonnay, Pinot Noir, and Pinot Meunier.

Outside of the Champagne region, producers from other regions can use any red variety as they would with still rosé.

Rosé Champagne vs white Champagne

Pink Champagne is fruitier than regular white Champagne and sweeter than wine.

It is often more expensive than white Champagne because making it is more labour-intensive and time-consuming, and therefore, more costly to produce. The most common method in Champagne is to blend non-sparkling red wine into the Champagne.

Often, pricing for rosés has more to do with prestige as well as its limited availability.

Drinking rosé Champagne

Because it ranges from light to fuller-bodied, rosé Champagne can be an afternoon drink, successfully paired with heavier meat dishes, or even be a light, after-dinner dessert drink.

The ideal serving temperature is between 6°C and 9°C. Full-bodied Champagne wines —rosé, vintage and older, maderised wines — may be served slightly warmer (10°C-12°C) to bring out their bouquet.

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