Created by the Cellar Master Régis Camus and launched in 2005, Rosé Sauvage is the fruit of an original blend formed by a masterful alliance of red and white wines. Rosé Sauvage offers an experience so intense it transports you from the very first sip.
To the eye, Rosé Sauvage evokes the colours of a sparkling ruby. The wines coming from “Les Riceys” vineyards in the Aube department lend it deep scarlet hues, like the shimmering red of poppies, symbolic of the perfect balance of strength and elegance.
With a decisive initial attack mellowing into notes of luscious red fruits and a sensational spiced and smoked finish, Rosé Sauvage is a delectably highspirited champagne. Imagine black berries, black currents and strawberries on a bed of gold, served with tangerines and enhanced with delicious hints of saffron.
An explosion of red fruits with exceedingly intense aromas, Rosé Sauvage awakes new sensations and inspires a multitude of whims. In a perfect harmony of flavours, the sweet spices of this flamboyant wine magnify the fragrances that make our summer nights so unforgettable. This champagne will enchant the most sun-kissed meals such as grilled meat.
« Rosé Sauvage is a lively, structured gourmet wine, a perfect reflection of our House values. The secret behind its incredible intensity lies in the especially large proportion of Pinot Noir red wines predominately sourced from “Les Riceys” vineyards in the Côte des Bar, which give it such a remarkable, original character. »
Régis Camus and Séverine Frerson, Deputy Cellar Master.
To seal this pairing between a creative champagne and summer recipes, an original concept was needed... Piper-Heidsieck accepted the challenge. In creating a special BBQ gift box for Rosé Sauvage, the House has once again defied the codes by glamorizing this great classic of weekends outdoors, the very symbol of the pleasures of nature and friendly gatherings...
More than just innovative packaging, the BBQ gift pack is an ode to the pleasures of life in nature, far from constraints. Under its rosé-red cover lies a pack with a myriad of reflections.
The pink-labelled bottle finds its natural place in this never before seen pack, offering exclusive packaging featuring a grill as well as an ice bucket... Elegant sophistication, Rosé Sauvage first delights the eye before pleasing the palate with its intense, audacious bouquet.
« Rosé wines, notably those with character, became popular in the early 2000s, just as barbecue was becoming an elegant way to casually entertain. Paradoxically, Rosé Sauvage is the most demanding cuvée to produce: colour, fragrance and flavour must join with the unexpected. »
Under the grill lies the ice! The Summer Grill holds another delightful surprise: once the package is open, it can be used as an ice bucket! It is up to each person to use this “two-in-one” grill to spark the imagination by experiencing either hot or cold!
« The delicious aromas of a barbecue spread quickly as I sit down with a glass of rosé champagne for an aperitif. For me, the spiced flavours emanating from the flames and the food on the barbecue marry perfectly with the fragrance and taste of Rosé Sauvage. It’s an experience to relive time and time again. »
The authentic, simple and interactive spirit of barbecue cooking corresponds perfectly to the intensity of our rosé champagne. It takes the same approach, bringing together powerful and frank sensations into one.
The perfect accompaniment to duck à l’orange and other red meat dishes, Rosé Sauvage enhances all red meats (lamb, veal, beef, duck breast fillet) as well as fish such as tuna or salmon.
The surprising union between barbecue cooking and the Rosé Sauvage Champagne seduced Peter De Clercq, the Head Chef at Restaurant Leckerlijc in Belgium. He shares with us his ideal recipe for bringing out the best in the Rosé Sauvage.
1 kg fillet of beef 4 ml water 4 ml Piper-Heidsieck Champagne Rosé Sauvage 4 sprigs of rosemary 8 potatoes (Belle de Fontenay) 3 white onions 2 tablespoons of mustard 100 ml red wine vinegar 1 tablespoon of mustard seeds 4 tablespoons chopped tarragon red wine barrel wood chips (available in all good gardening centers) Barbecue grill oil, BBQ spice mix, rock salt, pepper
For the béarnaise sauce :200 ml tarragon vinegar400 ml Piper-Heidsieck Rosé Sauvage Champagne1 bunch of tarragon black peppercorns 2 shallots
Soak for 15 minutes in water before use. Drain and place them amongst the embers.
The sauceHeat all the ingredients together for 20 minutes, leave to cool and then strain.
