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Perfect Pairing: Ruinart Rosé and Crisps

Ruinart Rosé can shine as an appetizer in a pairing specially thought out to highlight the champagne’s fresh notes. Its unique pomegranate pink hue and complex bouquet of exotic fruits, pink peppercorns and citrus are the perfect match for these three flavours of crisps created to be tasted with it: mango, pineapple and beetroot. The thin strips of dried pineapple and mango provide a lively echo of Ruinart Rosé’s exotic notes, while the beetroot crisps recall the soil where the wine has its origin. A pairing at once singular and elegant - just like Ruinart Rosé.


  • 1 pineapple
  • 1 mango
  • 1 chioggia beetroot


1. Wash and peel the fruits and vegetables

2. Slice them as thin as possible. Recommended thickness: pineapple 2.5mm, mango 2mm, chioggia beetroot 1mm

3. Place them on a dehydrator tray or rack and dehydrate at 57°C. Recommended dehydration time: pineapple and chioggia beetroot 14-16h, mango 10h

4. Allow them to cool completely and store the crips in an airtight container