Ruinart Sommelier Challenge - London Edition 2026
Exploring Rosé : Ripening & Winemaking
The Ruinart winemaking team presents a new edition of the Ruinart Sommelier Challenge on June 8th in London. To enter the competition, complete your details and answer the questionnaire below by May 15th 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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PLEASE DRINK RESPONSIBLY.