I have to confess that sparkling wines aren’t a passion of mine – I’d generally rather spend my alcohol quota on still wine. Some occasions call for fizz however and that’s when I reach for one of the best sparkling rosés I can find.
I find that the best sparkling rosé wines are a little more savoury, and therefore more versatile, than their white counterparts, and I love the pale pink blush. While we’re talking bubbles, can we please make a pact never ever to use the word “Champagne” in reference to any wine that doesn’t come from the French region of Champagne. It’s not a question of prestige, cool Tasmania produces sparkling wines that many consider rival the best Champagnes. Sparkling wines are produced all over the wine-making world – some are serious, some are more frivolous – but it’s time we stopped calling everything with bubbles, Champagne.
Jacquart Rosé Mosaique NV Champagne, France
I like tradition – but I also like the idea of a group of small growers, tired of selling to the big boys, forming a new Champagne house in the 1960s. And I like this wine’s cherry, red currant and plum aromas and strawberry and stone fruit flavours. Try it with a prawn cocktail with traditional sauce Marie Rose (see video below)
House of Arras Vintage Sparkling Rosé Tasmania, Australia
Arras produces only sparkling wines from cool climate Tassie fruit, which are widely regarded as rivalling the best Champagnes. Their vintage rosé spends seven years on lees, giving it a complex, spicy nose of brioche and nougat and a slightly savoury, truffled flavour. Great with smoked salmon.
Perrier-Jouët Blason Rosé NV Champagne, France
This serious full-bodied wine has stone fruit and citrus on the nose plus hints of violets, orange blossom and buttery biscuits. The rich, long palate has more typical cherry, raspberry and cassis red fruit flavours and savoury notes that make it great with charcuterie like Prosciutto di Parma.
Jansz Vintage Sparkling Rosé Tasmania, Australia
This Tasmanian winery, established in collaboration with Champagne house Louis Roederer, also only produces sparkling wine. Their vintage rosé has a long palate of red fruit, Turkish delight and truffles with toasted brioche, rose and quince on the nose. Perfect with blue cheese and quince paste.
Dal Zotto Pink Pucino NV King Valley, Victoria, Australia
If all this serious wine stuff is a bit much for your taste, or pocket, try this playful blend of prosecco and moscato from arguably Australia’s best prosecco producer. Lively and soft, with a gentle spritz, grapey aroma (from the muscat) and pear and citrus flavours, it’s ideal alongside fresh fruit with spicy Thai salt.
Updated 09 Jan 2026
Champagne is a protected name that can only be used for sparkling wine made in the Champagne region of France, following strict production rules. Sparkling rosé wines made outside this region — whether in Australia, Italy or elsewhere — may be excellent quality but shouldn’t be called Champagne.
No – only sparkling wines produced in the Champagne region of France can legally be called Champagne. Using the term Champagne for other sparkling wines is incorrect, even though it’s still heard in everyday conversation.
Traditionally, the wines of Champagne became synonymous with celebration and luxury, so many people still use the name as a generic term for sparkling wine. However, wine professionals and producers increasingly avoid this misuse out of respect for the Champagne appellation and other regions producing excellent sparkling wine (such as Tasmania in Australia).
That depends where it’s made. Sparkling wines made outside Champagne may be called simply sparkling wine, or referred to by their region or style — such as Tasmanian sparkling wine or Australian sparkling wine. If they’re Italian sparkling wines they may be Prosecco, Franciacorta or one of the other Italian appellations making sparkling wine.
Champagne rosé is made using the traditional Champagne method (Méthode Champenoise) and grapes, and reflects the climate, soils and winemaking traditions of Champagne. Sparkling rosé made elsewhere may use similar techniques and grapes but doesn’t have to and expresses different regional characters and terroir.
Some Australian sparkling rosé wines — particularly those from cool-climate regions like Tasmania — are internationally recognised for their quality. While they are stylistically different from Champagne rosé, they can be just as refined, complex and food-friendly.
Champagne rosé can only be made from the three grape varieties permitted within the Champagne appellation: pinot noir, pinot meunier and chardonnay. Sparkling rosé wines made elsewhere may use these grapes or any other grapes.
Sparkling rosé is extremely food-friendly. It pairs well with charcuterie, smoked salmon, cheeses, spicy dishes and fresh fruit. The combination of freshness, acidity and subtle fruit makes it versatile across many cuisines.
While sparkling rosé is often associated with celebrations, it’s also an excellent wine for everyday drinking. Its freshness and balance make it ideal with food, whether for brunch, lunch or dinner.
Champagne rosé is typically more expensive due to strict production regulations, long ageing requirements, limited vineyard land and global demand. Sparkling rosé wines made elsewhere often offer outstanding value while still delivering quality and elegance.
