Entries are still open for this year’s Gosset Matchmakers Competition. We asked judge Matthieu Longuere MS and last year’s winning sommelier Jiachen Lu (now head sommelier at Cord by Le Cordon Bleu) for some tips on pairing this year’s focus wine with food.
Gosset Petite Douceur Rosé is a versatile, off-dry Champagne that combines aromas of blood orange, ripe strawberries, and raspberry with its luscious yet fresh palate. It is the perfect choice for a wide range of savoury and sweet ingredients and a Gosset Matchmakers selection that we hope will encourage creativity and experimentation.
Gosset Matchmakers Highlights Petite Douceur Rosé
Petite Douceur Rosé is a long-aged, non-vintage wine, made in an off dry style. The dosage is slightly elevated to 17 grams per litre, complimented by Gosset’s characteristic natural acidity. To help you navigate this year’s challenge, we sought insights from judge Matthieu Longuere MS and last year’s Gosset Matchmakers champion sommelier, Jiachen Lu.
Matthieu Longuere MS, Wine Development Manager, Le Cordon Bleu London
Matthieu advises that Petite Douceur Rosé’s natural acidity will make the mouth water, effectively cutting through fat and protein while balancing the perception of salt. The extra dosage coats the palate and creates a film that softens the heat of spices and prevents sweetness clashing with the wine’s acidity. Finally, he noted that 11 years lees ageing brings forward Umami, making it a great partner to ingredients such as mushrooms, soy sauce, salt-cured fish and meat, raw fish and cheeses.
Based on these observations Matthieu suggests that he would serve Petite Douceur Rosé with dishes such as Thai green curry, duck à l’ orange and cold poached lobster and in more casual settings with dishes such as pulled pork, antipasti, and fresh fruits.
Jiachen Lu, Head Sommelier, Cord by Le Cordon Bleu*
Jiachen shared her experience serving Petite Douceur Rosé at a dinner party, where it was a hit despite initial apprehensions about its slightly sweeter style. She praised the champagne’s balance of citrus and ripe summer berries, lively acidity, touch of sweetness, and persistent fresh finish.
The evening began with watermelon, tomato, and feta salad, with a touch of dill. Jiachen said “the natural sweetness of the champagne and salad match beautifully, bringing out the juiciness of the wine to balance with the salty, briny notes of the Feta.â€
The main course was a steak tartare with homemade potato chips. “The still Pinot Noir in the base wine and long ageing have given the wine sufficient intensity to deal with raw steak, and the natural acidity cuts through richness of the egg yolk and potato chips,†said Jiachen and when on to say. “Petite Douceur’s elevated dosage also helps with this dish because it can soothe the palates of people who are sensitive to spicy seasonings such as Dijon mustard and Tabasco sauce.
Entries now open
Entries for Gosset Matchmakers 2024 are now open and you have until the end of June to submit your final entry. To get started please register on our website and we will be in touch with full details on how to enter.
Gosset Petite Douceur Rosé
- Chardonnay 60%, Pinot Noir 40% (33% white and 7% vinified red)
- 2010 vintage base wine
- 11 years minimum ageing, a further 6 months after disgorgement to allow dosage to assimilate.
- From the villages of Ambonnay, Avize, Bouzy, Cumières, Le Mesnil-sur-Oger…
- Dosage 17 g/l