Magic Door Rose Champagne

This rosé comes from the Champagne region and carries an ABV of 12.0%, which is typical of traditional-method sparkling wine from there. The label is MAGIC DOOR. Rosé Champagne is generally built on Pinot Noir and Pinot Meunier, sometimes with Chardonnay in the blend, and styles like this usually show red-berry fruit such as strawberry, raspberry and red cherry, with a pale salmon-to-pink color and fine, persistent bubbles. Expect a crisp, fresh acidity that keeps the fruit lively rather than heavy, and a dry to off-dry finish, though the dosage level isn't specified here, so check the label if sweetness matters to you. Because rosé Champagne has a bit more red-fruit weight than a white blanc de blancs, it handles food that a lighter sparkling wine would lose against. Smoked salmon, prosciutto with melon, charcuterie, sushi and seared tuna are natural matches, as are roast chicken, duck breast with a berry sauce, and soft cheeses such as brie or goat cheese. Its acidity also cuts through fried foods like tempura or fried chicken, and it works with fresh strawberries or a not-too-sweet raspberry tart at dessert. Serve it well chilled, around 7 to 9°C (45 to 48°F), which is cold enough to keep it fresh but not so cold that the fruit goes quiet. A couple of hours in the refrigerator, or 20 to 30 minutes in an ice bucket of half ice and half water, gets it there. Decanting isn't needed or recommended, since it would flatten the mousse. Pour into a tulip-shaped glass or a white wine glass instead of a wide coupe or narrow flute: the tulip shape concentrates the berry aromas while still holding the bubbles. Non-vintage rosé Champagne of this kind is made to be opened soon after purchase. Treat it as a drink-now bottle, ideally within a year or two if stored upright or on its side in a cool, dark place away from temperature swings, and finish it within a day or two of opening if you reseal it with a proper sparkling wine stopper.