Drink pink!

Drink pink! After all, is there really any other style of wine to enjoy on Valentine's Day? I did note that some wine outlets were pushing bigger reds like Malbec and Aussie Cabs (presumably for the steak-eaters among us) as well as an array of whites for the Holy Day (because is there ever an event where Kiwi Sauvignon isn't required?). For me, however, this Valentine's required nothing other than rosé Champagne, and it just so happened that I'd found the perfect one for the occasion!

 

 

Hailing from Champagne's Côte des Bar sub-region (that's Pinot Noir country to you and me), the fabulous Oeil de Perdrix Rosé Champagne NV (Majestic, £17.99 on offer) was this year's fizz of choice. The rather unpronounceable name translates into English as 'Eye of the Partridge', and derives from a technique used in the Middle Ages in Champagne, where winemakers would use a gentle pressing of black grapes to create delicately coloured pink wines, akin to the shade of a partridge's eye. As well as imparting a light colour, this pressing method also ensures a delicately flavoured, elegant style of wine.

As per expectations, the Partridge Eye is a faint shade of salmon-pink, with small and persistent bubbles. The nose, too, is dainty and reticent, with strawberry and raspberry tones underpinned by a suggestion of yeastiness, hinting at this particular fizz's Champagne origins. It is on the palate, however, where this Champagne comes to life. Initially refreshing and pleasantly acidic, the wine mellows quickly in the mouth, adopting a smooth, moussey texture which carries with it an array of strawberry and red berry flavours. The autolytic character in this Champagne materialises as creamy rather than bready or yeasty, adding a pleasant strawberries and cream profile to the wine. The wine finishes crisply and cleanly, making it an ideal partner - as all Champagne should be - to oily fish dishes. I found it to be a particularly good match with the salmon burgers I attempted on the 14th.

All in all, the Oeil de Perdrix proved to be an exquisite Champagne for Valentine's Day, and one that shall grace many other occasions in the future. In fact, the only way I think it could be improved upon is with a slightly higher dosage, and leaving the finished wine with higher residual sugar to make it Sec or even Demi-Sec. In my opinion, this would only add to the appeal of the Champagne, as well as making it a crafty little match for a strawberry-based dessert. My better half shared much the same sentiment: "This isn't as sweet as Prosecco!". However, I neglected to tell her that I concurred with her views. It may well have been Valentine's Day, but one cannot simply go around making concessions like that!

Mrs TomOnWine enjoying the Oeil de Perdrix