Rouge & Reverie Bundle

Tasting Notes of the Curator

Gérard Bertrand Rouge Clair is a pale, luminous red from the South of France, crafted to be enjoyed lightly chilled. It opens with fresh red berry aromatics — strawberry, raspberry, and hints of cherry — layered over subtle floral notes and a gentle mineral edge. On the palate, it is supple and light-bodied, with soft tannins and vibrant acidity that keep it refreshing rather than heavy. It drinks with the ease of a rosé but carries the structure of a red.

La Rose Noire’s frozen macarons, once properly thawed, reveal delicate almond shells with tender interiors. Raspberry mirrors the wine’s red fruit notes beautifully, while Chocolate introduces cocoa depth without overpowering its light structure. Salted Caramel adds buttery richness balanced by a precise touch of salt. Vanilla offers a creamy bridge, Passion Fruit brings brightness and contrast, and Coffee adds roasted nuance for those who prefer a more layered pairing.

The Angelina Organic Salt Flower & Caramelized Almonds Dark Chocolate 56% Bar delivers bittersweet cocoa intensity softened by caramelized almond crunch and lifted by delicate sea salt crystals. It adds texture and contrast, playing beautifully against Rouge Clair’s fruit-forward freshness.

Maison Brémond Fils Black Nougat Bar introduces chew and density — honeyed sweetness studded with nuts and deepened by roasted tones. It is rich yet balanced, offering a traditional Provençal finish to the experience.

Together, this collection moves from light and lively to dark and indulgent, without ever feeling excessive.

What’s in this bundle

Gérard Bertrand Rouge Clair (France)

La Rose Noire Premium Handcrafted Frozen Macarons (Chocolate, Raspberry, Vanilla, Salted Caramel, Passion Fruit, Coffee)

Angelina Organic Salt Flower & Caramelized Almonds Dark Chocolate 56% Bar

Maison Brémond Fils Black Nougat Bar

Pairings and Suggestions

Serve Rouge Clair lightly chilled at 12–14°C. Its brightness and red fruit profile are most expressive at this temperature.

Macaron thawing is essential:

Keep frozen until ready.

Thaw under refrigeration for 4 hours or overnight.

Rest at room temperature 15–20 minutes before serving.

Do not refreeze.

For a guided tasting progression:

Begin with Raspberry macaron and your first sip — this is the most seamless pairing.

Follow with Vanilla or Passion Fruit for contrast and lift.

Introduce the Angelina dark chocolate next; allow the cocoa bitterness to meet the wine’s acidity.

Move to Salted Caramel or Chocolate macaron for deeper indulgence.

Finish with Black Nougat, letting the honeyed chew and nutty richness close the evening.

Serve on a wooden or marble board with fresh berries and a small sharp knife for clean chocolate slices. This bundle works beautifully as a post-dinner ritual or as the centerpiece of a relaxed Valentine’s night at home.

A Study in Texture and Contrast

Southern France is known for wines built on sunlight and freshness. Rouge Clair embodies this approach — fruit-driven, restrained, and modern. It is intentionally lighter in color and structure, challenging expectations of what a red wine must be.

Paired with classic French confections, it becomes something more dynamic. Almond shells, honeyed nougat, caramelized nuts, and cocoa all bring distinct textures — crisp, chewy, crunchy, smooth. The wine does not overpower these elements; it refreshes them.

This bundle is not about sweetness alone. It is about contrast — acidity against caramel, fruit against cocoa, freshness against density. It is dessert, composed.

Storage Instructions

Store Rouge Clair in a cool, dark place away from direct sunlight. Chill lightly before serving.

Keep macarons frozen at -18°C. Thaw under refrigeration and allow to reach room temperature before serving. Do not refreeze once thawed.

Store chocolate and nougat in a cool, dry place away from heat and humidity.