Brut champagne · Reims, France

R de Ruinart

The house brut and the only bottle bringing all three champagne grapes together. Pear, apple and apricot with almond underneath, and a finish that stays fresh thanks to the high proportion of chardonnay.

Brut champagne12% alcoholReims, France40% chardonnay
NIX18 - No 18, no alcohol
Bottle of R de Ruinart Brut champagne 75 cl
12%alcohol · 75 cl
What is R de Ruinart?

The only bottle with all three grapes

R de Ruinart is the house brut and the only champagne in the range containing all three grapes: pinot noir, chardonnay and meunier - 49 percent pinot noir, 40 percent chardonnay and 11 percent meunier. This also makes it the only bottle not driven primarily by chardonnay. Even so, 40 percent is a substantial proportion for a brut, and the house itself cites it as the reason the finish stays fresh for so long.

The pinot noir does the opposite in this bottle: it provides the round, full palate and ripe stone fruit. The result is a lively golden yellow in the glass and a champagne that easily carries an aperitif, with oysters as its classic pairing. It is also slightly lighter in alcohol than the rest of the house: 12 percent, while the other four bottles are at 12.5 percent.

In brief

TypeBrut champagne
Alcohol12%
OriginReims, Champagne, France
Grapes49% pinot noir, 40% chardonnay, 11% meunier
Pairs well withAperitif and oysters
GlassFlute for the bubbles, a wide bowl for the nose
What does R de Ruinart taste like?

Pear and apricot, with almond underneath

Nose

Pear, apple, apricot

First comes a fruit basket of pear, apple and apricot. Behind it, notes of hazelnut and fresh almond emerge, and that nuttiness gives the nose its depth.

Palate

Round and full-bodied

Round and full-bodied from the outset, with the same stone fruit already hinted at on the nose. The pinot noir provides weight without making the champagne heavy.

Finish

Long and fresh

The finish is long and retains the freshness brought by the chardonnay. That is precisely what makes it suitable with oysters.

Sweet 1/5
Fresh 4/5
Fruity 4/5
Power 3/5

Flavor profile of R de Ruinart neat, at 8 to 10 degrees. The almond and hazelnut become more pronounced as the champagne warms slightly in the glass.

How to drink it

This is how to serve R de Ruinart

Chill the bottle to 8 to 10 degrees and twist the bottle, not the cork, when opening it. Pour down the side of a tilted glass and fill it to about two-thirds; a 75 cl bottle yields about five glasses.

With oysters

Pour about 12 cl per glass and return the bottle to the cooler. The fresh finish and the brininess of an oyster enhance each other, while the stone fruit fills out the rest.

Glass: flute or tulip →

For the almond

If you really want to smell the hazelnut and fresh almond, pour 10 cl into a white wine glass instead of a narrow flute. More surface area means more aroma; you give up some bubbles in return.

Wine glasses →

In a Kir Royal

Pour 20 ml of crème de cassis into the bottom of the glass and top up with 110 ml of champagne. Of the house's five bottles, this is the one you would choose for this.

Go to the recipe →
From the webshop

Which glass goes best with R de Ruinart?

A flute keeps the bubbles intact for longer and is the safe choice for an aperitif. If you want to smell the almond and stone fruit, a wider bowl is worth it. A coupe is festive, but lets the bubbles escape faster.

100% breakage-free delivery
Schott Zwiesel Classico Flute
For the toast

Schott Zwiesel Classico Flute

Set of 6 · 21 cl · thin crystal, slender bowl for the toast
€ 52,49View
Luigi Bormioli Atelier Flute
For the aromas

Luigi Bormioli Atelier Flute

Set of 6 · 27 cl · spacious tulip bowl that lets the aromas breathe
€ 49,95View
Onis Perfection Flute
For everyday use

Onis Perfection Flute

Set of 6 · 17 cl · sturdy hospitality glass, the affordable choice
€ 27,95View
Bormioli Rocco America'20s Coupe
For a festive look

Bormioli Rocco America'20s Coupe

Set of 6 · 22 cl · art deco coupe for sours and martinis
€ 35,95View
The range

More Ruinart flavors

Everything about Ruinart →
Bottle of Ruinart Blanc de Blancs champagne 75 cl

Ruinart

12.5% · the original

Where it all began. On the brand page, you can read all about Ruinart: its origins, varieties and classic cocktails.

To Ruinart →
Bottle of Ruinart Rosé champagne 75 cl

Ruinart Rosé

12.5% · rosé

Guava, lychee and raspberry, followed by mint and pink grapefruit. The color comes from 18% red still wine.

View Ruinart Rosé →
Bottle of Dom Ruinart Blanc de Blancs champagne 75 cl

Dom Ruinart Blanc de Blancs

12.5% · grand cru

One hundred percent grand cru chardonnay. Toasted bread, chestnut and flint, with a delicate bubble.

View Dom Ruinart Blanc de Blancs →
Bottle of Dom Ruinart Rosé champagne 75 cl

Dom Ruinart Rosé

12.5% · 85% chardonnay

Pomegranate, blood orange and violet on a chardonnay base. The house's prestige rosé.

View Dom Ruinart Rosé →
Frequently asked questions

Questions about R de Ruinart

Didn't find your question? Read more on the Ruinart page or browse our cocktail recipes.

Everything about Ruinart →
What percentage of alcohol is in R de Ruinart?
12%. This is the lightest bottle from the house: Blanc de Blancs, Rosé, Dom Ruinart Blanc de Blancs and Dom Ruinart Rosé are all at 12.5%.
What is the difference between R de Ruinart and Blanc de Blancs?
The grapes. Blanc de Blancs is one hundred percent chardonnay and tastes accordingly: citrus, white flowers and a taut, mineral line. R de Ruinart contains 49 percent pinot noir alongside 40 percent chardonnay and 11 percent meunier, and that pinot noir makes it rounder and fuller.
Is R de Ruinart sweet or dry?
Dry. It is a brut, and you can tell from the fruit: pear, apple and apricot taste ripe, but no sweetness lingers on the palate.
Is this champagne also available as a magnum?
Yes, R de Ruinart is also available in a 150 cl bottle. It is the same blend of 49 percent pinot noir, 40 percent chardonnay and 11 percent meunier, balanced and round with ripe fruit such as nectarine.
Which glass is best to use?
A flute or tulip-shaped glass, served at 8 to 10 degrees and filled to about two-thirds. The flute retains the bubbles the longest; a wider bowl gives the stone fruit and almond more room.