Never mind ''Rosé all day.'' The biggest change in the way we drink pink is that now we’re consuming it year-round.
Some of that change is owing to the rise of brut rosé, which, unlike the ephemeral flat pinks from Provence, doesn't disappear from the liquor store shortly after Labour Day.
Champagne boosters credit Madame Clicquot with inventing pink bubbly. The famed widow is said to have added a fateful splash of red wine to her house blend back in 1818. This year, that momentous mix is being marked with a series of lavish parties to celebrate Veuve Clicquot Rosé Champagne Brut turning 200.
Some might quibble about whether this was really the very first blended rosé Champagne – her neighbours over at Ruinart may have been doing it 50 years earlier.
But everyone’s still happy to toast this auspicious champagne birthday at pop-up bashes, such as the one in June that took over an entire amusement park in Paris.
Seven hundred guests strolled among antique carousels and classic carnival games while washing down cotton candy and sliders on blush-hued burger buns with glass after glass of pink Champagne served out of paint can ice buckets.
Bubbly pairs well with everything, after all – even carnival food – a virtue to which winemaker Pierre Casenave credits its success. ''It used to be that the rosé wine from Provence was what you’d drink when you couldn’t afford something else,'' says Casenave. ''But now, it’s very trendy, because people like the freshness, the fruit and the fact that it goes well with cheese, seafood and anything Japanese.''
Christine Sismondo travelled to Paris as a guest of Veuve Clicquot. The company did not review or approve this article prior to publication.