In 1818 Madame Clicquot made what the house calls the first known blended rosé Champagne, and Veuve Clicquot still builds its rosé on that idea. The business had been founded in Reims in 1772. She chose to run it herself after her husband François died in 1805.
The base is the Yellow Label blend, roughly half Pinot Noir with Chardonnay and Meunier making up the rest, drawn from 50 to 60 crus and including reserve wines. About 12 per cent of the final blend is still red wine, also Pinot Noir, and that is what turns it pink.
In the glass it is a luminous rosy colour, with cherry, strawberry and raspberry, a little white pepper and saffron, and biscuit and croissant notes from its time on the lees. The house serves it at 8 to 10 degrees and suggests sashimi, pizza, aged cheeses such as Gouda or Mimolette, or a light red fruit tart or tangy sorbet.