Name: Acres Brut Rose, L'Effervesence Recipe
Cook time: 48 h
Total time: 48 h
Yield: 4 servings
Cuisine: French
Ingredients: 3 cups Blanc de Blancs (Chardonnay) base wine; 1 cups Red/rosé base wine (Grenache/Cinsault/Pinot noir blend); 0.25 cups Sugar (sucrose) for liqueur de tirage; 1 tsp Active wine yeast (instant champagne strain); 0.25 tsp Yeast nutrient; 0.5 cups Clarified wine (for liqueur d'expédition / dosage); 0.5 tsp Additional sugar for dosage (to adjust Brut level ~8 g/L); 1 tsp Cold stabilization salt (optional) or campden to protect; 4 to taste Bottles (750 ml sparkling bottles) and crown caps or crown-seal closures; 0.5 tsp Sugar for priming (if using bottles)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Combine 3 cups of a clean, crisp Chardonnay-based white wine (Blanc de Blancs style) with 1 cup of a lightly colored red/rosé blend (Grenache, Cinsault or Pinot noir) to achieve a pale salmon-pink color typical of a Brut rosé from Languedoc-Roussillon. Taste and adjust the proportion so the color is delicate and the aromatics balance citrus and red fruit.

Prepare base wines

If needed, cold-stabilize the blended base wine by chilling to near-freezing for 48 hours to drop tartrates. Optionally add 1 tsp campden (potassium metabisulfite) to protect the wine from oxidation and microbial spoilage. Rack the wine off any sediment and clarify through a fining agent or filtration to obtain a bright still base wine.

Stabilize and clarify

Dissolve 0.25 cups sugar in a small portion of the blended base wine (warmed slightly to dissolve). Cool to cellar temperature (around 15-18°C / 59-64°F). Stir in 1 tsp active champagne yeast and 0.25 tsp yeast nutrient until evenly dispersed.

Prepare liqueur de tirage

Add the liqueur de tirage to the remainder of the blended base wine, mix thoroughly, then fill prepared sparkling bottles (750 ml). Leave appropriate headspace per bottling guidelines (~2–3 cm). Seal with crown caps or temporary crown-seal closures suitable for in-bottle secondary fermentation.

Bottle for secondary fermentation

Store bottles horizontally at 12–15°C (54–59°F) in the dark. Allow secondary fermentation to occur over 2–6 weeks until pressure is achieved (approx. 5–6 atmospheres). After fermentation completes, age on lees for a minimum of 6 months for a Brut style—longer (12–24 months) will add autolytic complexity resembling Languedoc Roussillon sparkling characteristics.

Secondary fermentation and aging

After the desired lees aging, perform riddling to collect lees in the neck. Gradually incline and rotate the bottles over several weeks either manually on riddling racks or mechanically until the sediment settles in the neck.

Riddle (remuage)

Chill the bottle necks to -5 to -10°C to freeze the lees plug. Quickly remove the crown or temporary cap; the frozen plug and pressure will expel the lees. Top off immediately with about 0.5 cups of clarified base wine mixed with the appropriate dosage (liqueur d'expédition) to achieve Brut sweetness (~8 g/L sugar). For these volumes, add about 0.5 tsp of sugar dissolved into 0.5 cups base wine as the dosage. Seal with cork and wire (muselet) or with final sparkling closures.

Disgorge

Allow bottles to rest upright for 1–2 weeks after final corking to let the dosage integrate and the wine to settle. Chill before serving.

Final rest

Serve chilled (6–8°C). Brut Rosé L'Effervescence from Languedoc-Roussillon should present delicate pink color, fine mousse, citrus and red-fruit aromas, and a crisp dry finish. Adjust dosage in future batches if you prefer Extra Brut (lower sugar) or Extra Dry (higher sugar).

Brut Rose, L'Effervesence

Descriptors

Tasting Notes

Food Pairings

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