I discovered this wine at a private event at Morimoto, the restaurant named after its star, Iron Chef. The drink of the night was a very addictive martini with refreshing cucumber slices. While the martinis were surely tasty, I couldn’t resist checking out the champagne list (surprise, surprise!). I had my first taste of the Henriot rosé that night with a couple of fried mini curry breads. Let’s just say that this cocktail-time pairing is still fresh in my mind. I love the elegance of Henriot’s coppery tone rosé. This wine is almost equal parts Chardonnay and Pinot Noir, with 30% of reserve wines from different past vintages. It is aged for two years on lees (dead yeast cells), resulting in a beautifully structured wine with tastes of matured red berries. During my last Murray’s champagne and cheese class, we paired it next to an atypical blue cheese from Vermont, Bayley Hazen of Jasper Hill, and it was my favorite pairing of the night.