Sparkler from Cognac perfumed with Szechuan peppercorns

4th December, 2018 by Lauren Eads

A sparkling French wine made with Chardonnay and Pinot Noir and enhanced with an edible perfume made from Damask rose petals and Szechuan peppercorns has been launched, forging a new category in sparkling wine.

Produced by Les 12 de Versailles, the N°1 Spicy Rose is first in a series of limited edition bottle-fermented perfumed sparkling wines.

The sparkler is made from a blend of Chardonnay and Pinot Noir grown in Cognac, and matured for one year before disgorgement. At this point, a perfumed, edible liqueur made from sugar, Iranian Damask rose petals and Szechuan peppercorns, grown in the Versailles King’s Kitchen Garden (Le Potager du Roi) on the outskirts of Paris, is added to the wine, before resting for a further six months.

This perfumed component has been produced….

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