What’s in a name? That which we call a rose, by any other name would smell as sweet. I understand that Juliet was referring to the fact that the name of something does not actually change what it is. The name of one wine however has become synonymous with the very highest of standards and quality, and here I refer to champagne.

If you are thinking of giving the love of your life some fine chocolates on the 14th there is only one problem and it is that the second bite is never as delicious as the first. Thankfully there is a way to solve this and it is called champagne. There is a reason why we do not start the meal with a mouthwatering slice of cheesecake and then move on to the onion soup and this is because once we clog the taste buds up with sweet oils they do not function as well and so this is why we end our meals with dessert.

Take a bite of rich, creamy Belgian chocolate and then the subsequent one is not as good — unless you have a sip of champagne in between. The combination of acidity and 43 million little scrubbing bubbles creates a state where the second bite may be even more scrumptious. I should mention that this also works in other areas.

For instance, you have a bit of incendiary Thai food in your mouth and in desperation you drink water, or even eat some bread; nothing removes those hot oils. Have a sip of champagne instead and, presto, all is well again. This is why champagne can be enjoyed throughout the meal.

The Romans were the first to plant vineyards in the champagne area north-east of Paris. As pinot noir, chardonnay and pinot meunier are varietals used, the wines for centuries were still and pale pink. It was actually the Brits who managed to trap bubbles in a wine in the 1500s but it was the appellation called champagne, which only covers about one per cent of the planted vineyard area in France, that perfected the process.

If your love is worth platinum then share with them the 96/100 rated most asked for rosé in the world, which is our Laurent Perrier. I mentioned at Christmas time that this “house” is one of the few to still use the saigneé method where the juice is left in contact with the pinot noir grape skins until it has reached the appropriate colour (most today just add a bit of red wine). Pure notes of cherry lead into whiffs of chalky soil and yeast-driven scents. It is truly lovely and, whether you have it with a meal, chocolates or just on its own, it will be an experience to remember. Laurent Perrier Cuvée Rosé Champagne, $96.85

Billecart-Salmon is one of the rare champagnes that is still owned by its founding family and many generations later Francois and Antoine Roland-Billecart support their father Jean in running their independent house. The secrets of producing their bright pink blend of chardonnay, pinot meunier and pinot noir have been handed down for seven generations.

Writer James Suckling rates the Billecart Salmon Rosé 94/100 and comments: “Aromas of freshly baked bread and sweetly fragrant yeasty notes, plus some gentle spice and hints of chalk. The palate unleashes beautiful wild strawberry fruit flavours, super fresh, flashy and pure. Great balance and depth.”

I feel that our whole range of champagnes from Billecart Salmon is for customers that are very familiar with champagne and truly only want the best. $89.55

Ten per cent chardonnay is added to pinot noir and pinot meunier in the Nicolas Feuillatte Rosé, and the result is a pale salmon colour and a wine that offers toasted brioche, marzipan, crushed blackberries and raspberries.

Wine Spectator rates it 91/100 and refers to its inviting richness and long finish of smoky minerals. It is very pretty in its clear bottle. Nicolas Feuillatte Brut Rosé will cost you $69.15.

I am not sure who said this but let me share it: “A pile of crumpled receipts for champagne, chocolate and flowers is a true indication that a man loves a woman.”

• This column is a paid for advertorial for Burrows Lightbourn Ltd. Michael Robinson is Director of Wine at Burrows Lightbourn Ltd. He can be contacted at mrobinson@bll.bm or 295-0176. Burrows Lightbourn have stores in Hamilton (Front Street East, 295-1554), Paget (Harbour Road, 236-0355) and St George’s (York Street, 297-0409). A selection of their wines, beers and spirits is available online at www.wineonline.bm