Founded in 1843 in by Edmond Besserat, Besserat Champagne was served at the best restaurants in France. Edmond’s sons Victor and Edmond joined the family business shortly thereafter. In 1927, Edmond’s grandson Edmond (really) married Yvonne de Meric de Bellefon, the daughter of another great Champagne family, and the house of Besserat de Bellefon was born. In 1930, the owner of a famous Paris restaurant challenged Victor to create a Champagne with “a light sparkle, fine froth, great finesse, and specially made to drink through a meal . . . “

The answer to this was Cuvée des Moines, named for the monks that had had such an important part in the early days of Champagne. In order to achieve a finer mousse, a lower dosage (the sugar added to start the second fermentation that produces the bubbles) was added. The final pressure is about one atmosphere lower than the standard 6.5, making the mousse seem much more delicate, and bubbles much more lazy. In order to make the wine more delicate, the art of blending was employed to its utmost, and wines from older vintages were liberally blended to add character. The wine was a hit, and has become the main part of Besserat de Bellefon’s portfolio since.

The current Chef de Cave is the much lauded Vincent Mallerbe, and the Rosé consists of approximately 30% Chardonnay, 30% Pinot Noir, and 40% Pinot Meunier. The grapes come from the following crus: Mesnil sur Oger, Chouilly, Cramant, Grauves, Fontaine-Denis, Bisseuil, Bassuet, Boursault Venteuil, Reuil, Verzenay, Cumières, Vertus, Bouzy, Les Riceys and do not undergo malolactic fermentation.

Though it makes an excellent aperitif, this is a wine that is very comfortable throughout the meal. Try it with hard cheese, veal (or chicken) in cream sauce (or butter) or fresh water fish. Drink now – 2012