Champagne Paul Bara, NV, Grand Rosé de Bouzy

Tasting notes
A rich soft, pink coloured champagne with wild strawberry and cherry aromas and on the palate, and the typical peppery note of Pinot Noir. Ideal as an aperitif or with flavorful desserts such as tarte tatin

Why we recommend this wine
Over the years we have moved from preferring the Chardonnay Blanc de blancs to really appreciating the Pinot Noir dominated Rosés of which this is an excellent example

The wine
Pinot Noir dominates being 70% of the cépage along with Chardonnay 18% and Bouzy Red 12% all made from gapes grown in Grand Cru vineyards.

The wine estate
The first records of the Bara family date back to the 1600’s. In 1836 Bara, who had come to Bouzy as a cooper, married the owner of some vines. At the start it was had a mixed farm with cows and sheep. By slow accumulation they acquired more vines and now have 11 hectares spread over 33 parcels of Grand Cru vineyards. At the start they sold their grapes to the big champagne houses as is still the practice of most vineyard owners. In the ‘50s they started making their own wines and then in the ‘60s they started selling their own champagne. The house is now run by Chantale Bara. They have a ‘nurture nature’ approach and have the HVE and VDC certifications.

Food and wine
In what is a first for us, Bara recommends pairing this champagne with red meats - roast beef with foie gras. It is the Bouzy Red that gives it this capability. So, with the ability to also pair with tarte tatin, it is a wine for the whole meal! Refer also to our food and wine pairing guide, click here.

Did you know?
Bouzy Red is a still red wine made from grapes from the best Pinot Noir plots around the village of Bouzy in the best years. Bara’s Bouzy Red is made from vines more than 50 years old. Champagne is the only region in France allowed to make rosé by adding red wine to white wine. The red grapes in champagne are fermented without skin contact and are thus white wines. In this case Bouzy Red is added to make the still wine pink before the second fermentation which is where the bubbles come from.