Most rosé champagnes are made by adding what percentage of still red wine (Pinot Noir) to the base wine before the prise de mousse?

• A. 8-20%
• B. 0-5%
• C. 25-30%
• D. 40-50%

Answer: (A)

Rosé Champagne gets its pink hue mainly by blending a portion of still red wine from Pinot Noir into the base wine before the prise de mousse. This approach colors the wine and adds some Pinot Noir character, but kept in check so the wine remains bright and bready rather than heavy. The typical range is about 8-20%. Within this window, you gain enough pigment to see the pink tint without letting the red-wine components dominate the aroma, acidity, or mousse. Using only 0-5% would yield a very pale rosé, while pushing up to 25-30% or more would heavy-lock the wine with red-wine flavors and tannins, changing its style away from what most rosé Champagnes aim for.