Ruinart Sommelier Challenge - Zurich Edition 2026
Exploring Rosé : Ripening & Winemaking
The Ruinart oenological team invites you to a new edition of the Ruinart Sommelier Challenge on the 26th October 2026 in Zurich, focusing on Rosé. To enter the competition, complete your details and answer the questionnaire by October 12th 2026.
Title*
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Mr
Ms
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Position / Title*
Restaurant*
Q1 — Which method is permitted for producing a rosé champagne?*
Adding cherry juice
Blending white wine and still red wine
Using the saignée maceration method
Co-fermenting white and red grapes
Q2 — Which main family of molecules is responsible for the color of rosé wines?*
Terpenoids
Anthocyanins
Tannins
Phenolic acids
Q3 — What is the main purpose of adding still red wine in rosé champagne?*
Increasing the alcohol content
Adjusting the color and aromatic structure
Extending the aging time on lees
Facilitating the second fermentation
Q4 — What is your perspective on the consumption of Rosé Champagne?*
Q5 — What benefits you hope to gain from your week in Champagne?*
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To view the Ruinart Sommelier Challenge rules,
click here
.
PLEASE DRINK RESPONSIBLY.