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Most rosé Champagne is now produced Brut, which means it is dry. Extra Dry, paradoxically, is sweeter, and Demi-sec is sweeter still, and is mainly considered a dessert Champagne.
Unlike the majority of vintage-specific table wines, most rosé Champagne is a blend of different vintages, or nonvintage. This allows each winery to create a “house style” that typically remains the same year after year regardless of individual vintage conditions.
In the best vintages, some wineries produce a vintage rosé bottling to complement their non-rosé vintage selection. This is considered their reserve or top-of-the-line product, often with its own individual honorary name and a higher price tag to match. These are almost always made in the Brut style.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.