Name: The Wells Bernard Lonclas 95 Brut Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 bottle Rumor 64 champagne (or other Brut Champagne); 250 ml Grenache rosé (Côtes de Provence style); 125 ml Cinsault rosé (Côtes de Provence style); 125 ml Syrah rosé (Côtes de Provence style); 1 tsp Fine granulated sugar (optional, for slight sweetness balance); 2 pieces Lemon peel or orange peel (for aroma/garnish); 3 cups Ice (to chill decanter or pitcher)

Chardonnay, Pinot Noir, Jacquinet-Dumez "Luministe" Premier Cru, Extra-Brut

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Rumor 64 champagne, france grenache, cinsault, syrah cotes de provence, france

Place the bottle of Champagne and the three rosé components (Grenache, Cinsault, Syrah) in the refrigerator for at least 2–3 hours so they are well chilled (around 6–8°C / 43–46°F). If short on time, set them in an ice bath for 20–30 minutes.

Chill the wines

Select a clean, chilled pitcher or a large decanter that will hold at least 1.5 liters. Fill the vessel with an ice bath around its outside if you want the blended wine to remain very cold while serving.

Prepare mixing vessel

Combine the Grenache rosé (250 ml), Cinsault rosé (125 ml), and Syrah rosé (125 ml) in the pitcher. Gently stir once or twice with a long-handled spoon to marry the three rosé components. Taste to check balance — the Grenache should contribute fruit and body, Cinsault bright aromatics, Syrah structure and spice.

Blend rosés

If you prefer a slightly off-dry finish to contrast the Champagne's acidity, dissolve 1 teaspoon of fine sugar into 1 tablespoon of the rosé blend warmed briefly, then stir it back into the rosé mixture until fully incorporated. Re-taste.

Adjust sweetness (optional)

Carefully open the chilled Champagne. Slowly pour the Champagne into the rosé blend at a gentle angle to preserve effervescence, filling until combined (the full bottle will integrate with the mixed rosés). Stir gently no more than 2–3 times to incorporate without losing bubbles.

Add Champagne

Prepare glassware: chill flute or white wine glasses briefly in the freezer (10–15 minutes) or by rinsing with ice-cold water and draining.

Aroma & Garnish: Express the oil of a lemon or orange peel over each poured glass by holding the peel skin-side down over the glass and giving it a quick twist to release the citrus oils. Rub the rim lightly with the peel and drop the peel into the glass or rest on the rim.

Pouring & service: Pour the blended Bernard Lonclas 95 Brut mixture into chilled flutes or wine glasses, filling about two-thirds to preserve bubbles. Serve immediately so effervescence and aromatics are at their peak.

Storage note: If any blend remains, re-cork the Champagne bottle (or use a sparkling wine stopper) and keep chilled. Consume within 24 hours for best effervescence and flavor.

Rumor 64 champagne (or other Brut Champagne)

Grenache rosé (Côtes de Provence style)

Cinsault rosé (Côtes de Provence style)

Syrah rosé (Côtes de Provence style)

Fine granulated sugar (optional, for slight sweetness balance)

Lemon peel or orange peel (for aroma/garnish)

Ice (to chill decanter or pitcher)

Bernard Lonclas 95 brut

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Make Bernard Lonclas 95 Brut Recipe in just 30m. Rumor 64 champagne, france grenache, cinsault, syrah cotes de provence, france

Bernard Lonclas 95 Brut Recipe

Descriptors

Tasting Notes

Food Pairings

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