Skip to main content

Veuve Clicquot Rosé Champagne, $89.75 at the LCBO (lcbo.com).

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.

Story continues below advertisement

Read the full Style Ad­vi­sor: September 2018 fall edi­tion

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.

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • All comments will be reviewed by one or more moderators before being posted to the site. This should only take a few moments.
  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed. Commenters who repeatedly violate community guidelines may be suspended, causing them to temporarily lose their ability to engage with comments.

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.
Cannabis pro newsletter