• Ployez-Jacquemart Extra Brut Rosé Champagne

    In theory, rosé should receive a lower dosage than other champagnes: the addition of red wine imparts extra fruit (which can be read as sweetness), and it also contributes a textural richness. Yet in practice, many producers actually dose their rosés higher than the rest of their champagnes.

    The typical justification for this is to say, "My clients demand it," or, as something of a variation on this, to fall back on a tired and sexist cliché: "Women like it." (You'd be surprised how often I still hear this in Champagne even today.) Another contributing factor, possibly, is the French tradition of serving rosé champagne with dessert—rosé has always been sort of an anomaly, an odd man out, and the French have never quite figured out where to insert it into the meal.
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