Tapas Ideas & Ruinart Rosé

Less common than Brut Blanc, Brut Rosé is a natural choice for the aperitif. Its vinosity means it goes with more dishes than white Champagne, from aperitif to dessert. More than a festive drink, it's a refined culinary accompaniment that can enhance every mouthful.

Seductive with its fruity aromas, it complements delicate dishes that require great freshness. There's no denying that it's perfectly suited to summer dishes and seafood. Exotic cuisine is a perfect match for a fragrant gastronomy that invites you to travel. The subtle acidity of rosé Champagne complements the delicate flavours of the chosen dishes, creating a most seductive harmony of taste.

Ruinart Rosé is one of the rosé Champagnes that is best enjoyed with savoury dishes as an aperitif or at the start of a meal. Its uniqueness lies in the combination of freshness and exotic notes that call out for the simplicity of raw ingredients or delicate culinary compositions with little work. Discover Riunart Rosé, an intense, voluptuous and aromatic Champagne, and the dishes that go with its palate.

• Crab
• Shrimp
• Sea bream
• Salmon
• Scallops
• Tuna
• Lobster
• Scorpion fish

• Ginger
• Lemon
• Mandarin
• Red shiso
• Basil
• Dill
• Parsley
• Mint
• Ras el hanout
• Balsamic vinegar
• Soy sauce
• Tarragon
• Tonka bean
• Coriander

There are certain associations that should be avoided with Ruinart Rosé. Notes that are too salty, such as oysters, lumpfish roe, pink tarama, and certain cold cuts. Smoky notes, such as those found in smoked ham, eel or certain salmon. Too strong notes in some fish and cheeses. Notes that are too acidic, such as olive or dried tomato. And if the open bottle still accompanies you at dessert time, here are the pairings that should be avoided: the overly bitter notes of chocolate and salted caramel. Although Ruinart Rosé goes well with many dishes, it is important to avoid flavours that are too salty, too acidic and too strong.