Blood orange color with attractive notes of cherry stones, dried flowers, strawberries and tangerines. Hints of iron and pie crust. Full of flavor, with a full body, sleek bubbles and a deep, beautiful fruit quality. Blend of chardonnay, pinot noir and pinot meunier with 14% red wine. Drink now.

The NV Champagne Prestige Brut Rosé is 30% Chardonnay, about 20% Meunier, and the rest Pinot Noir, with 12-15% still red wine added from Pinot Noir and the base vintage from 2018. It pours a deep pink color and offers aromas of ripe red cherry, fresh flowers, and blood orange. Full-bodied and juicy all the way through, it is ripe with loads of wild berry fruit and has a long and slightly warming finish. It would be suitable as a wine to end the night or as a juicy aperitif. Drink 2024-2034. 9 grams per liter dosage. - Audrey Frick

The NV Brut Prestige Rosé from Taittinger showcases a delicate yet perfumed bouquet with aromas of plums, gooseberries, wild strawberries and pastry. On the palate, the Champagne is moderately weighted and delicately fleshy with bright acids, a lively and minty mid-palate and a finish featuring a light, graceful note of gastronomic bitterness. - Yohan Castaing

Based on the 2019 vintage, Taittinger’s Prestige Rose NV is an assemblage rosé composed of 50% Pinot Noir, 30% Chardonnay and the balance 20% Pinot Meunier with 15% of still red wine from Montagne de Reims and Les Riceys. It ages three years on fine lees, has a nine grams per liter dosage, and is given an additional four to six months post disgorgement to settle prior to release. Deep pink and pretty on the eyes, the nose is expressive with notes of cherry, sweet spice a little toast and a touch of mint. Medium-bodied and round, the palate explodes with a velvety mousse full of refreshing acidity, balanced fruit and concludes in a long, honey-laced finish. This is a pretty, easy-going rosé with tiny tannic grip on the finish. - Sarah Mayo

The mild and gentle approach of this rosé brought to mind a range of foods that could accompany it. In particular, the notes of macerated raspberries and wildflower honey with their mineral undertones of limestone would readily take on sashimi (one taster was craving amberjack).