LAURENT-PERRIER CUVÉE ROSÉ
It ain't champagne unless it was made in the Champagne region of France. It's an actual rule!
If you know me you'll already know that my favorite beverage in the whole world is champagne. But, it has to be the the real thing — champagne from the Champagne region in France. La poésie dans un verre. A glass of white sparkling champagne lifts my spirits like nothing else... except, of course, pink champagne.
If it were possible to make a perfect thing even better, adding pink would be the way do it.
Laurent-Perrier Cuvée Rosé is not just any pink champagne. In the Champagne region "cuvée" refers to the finest grape juice that's obtained from the first gentle pressing of the fruit — fresh and full of flavour. Cuvée Rosé was created in 1968, using only cuvée pressings, and was released in a distinctive voluptuous bottle inspired by the era of French king Henri IV. Since then, this perfect pink potable has become one of the most celebrated champagnes in the world.
Making rosé champagne is a laborious process.
Making rosé champagne is a laborious process. First the dark pinot noir grapes are sorted and de-stemmed before going into huge vats. The cellar master keeps a watchful eye on the grapes as they macerate, checking every hour, then every half hour, then by the minute until the aroma of fresh, red fruit fills the air. And the aroma is what's critical to Cuvée Rosé since the wine is vinified and blended with the primary goal of producing its signature aroma. (The iconic pink color is also a result of the wine-making process.)
After blending and bottling the champagne ages in the cellar for at least five years. At the end of the aging period the bottles are opened and a soupçon of sugar — nine grams to be exact — is added to give it the "brut" designation before it is resealed with the traditional champagne cork, wire cage, and metallic wrap.
LAURENT-PERRIER CUVÉE ROSÉ TASTING NOTES
Appearance: Deep salmon-pink, almost coppery, pink.
Aroma: Intensely floral, the mousse is redolent of fresh strawberries, red currants, raspberries and black cherries.
Taste: The bright, berry flavours are filled out by whiffs of chalky soils and toasted almonds. The long, smooth finish is supple and rounded.
Serving and Pairing: Cuvée Rosé is perfect on its own as an aperitif. The silky, red fruits and crisp flavours pair with seafood, and even spicy Thai and Vietnamese cuisine. But you can't go wrong with rose + creamy cheeses like brie and camembert.
Ideal serving temperature: 8°C to 10°C (46°F to 50°F)
Laurent-Perrier is one of the few champagne houses that is still family-owned.
Bernard de Nonancourt, the late president of Laurent-Perrier, liberated Hitler’s secret cache of looted wine from a cave in the Bavarian alps in 1945 when he was a 23-year-old army sergeant. His story appears in the book Wine & War by Don and Petie Kladstrup.