Think Thumb Up Bum (Laurent-Perrier Champagne Cuvée Rosé Brut)

Member Name: cmh4135

Product:	Laurent-Perrier Champagne Cuvée Rosé Brut
Date:	24/02/06 (331 review reads)
Rating:

Advantages: Light, yet strangly intense. An Easy-drinking champagne

Disadvantages: More expensive than some

Laurent Perrier Rose champagne, in my opinion, sits neatly between the two major champagne offerings of Bollinger and Krug that often spring to mind; it is more refined than many of the Bollinger offerings yet much cheaper than the Krugs. Come with me and discover its delights.

Laurent Perrier champagne comes from the world’s fourth most prolific producers of champagne and is to most one of the pre-eminent off-the-shelf brands of champagne. It is widely available in most licensed outlets.

Despite Laurent Perrier being the first house to introduce the chardonnay grape to the world of champagne, their rose is unique in being assembled from 100% pinot noir from grand cru vineyards. Most other champagnes are produced from a blend of pinot noir (the bulk of the wine), chardonnay and pinot meunier. The pinot noir grapes that are used to make Laurent Perrier Rose are late harvested by hand meaning that the ripest, sweetest grapes are selected.

The cuvee (or first pressing) used to produce the base for the champagne is formed after a lengthy maceration lasting a couple of days. The juices are pumped over the lees (or grape bits, including skins) until the desired depth of colour is produced, whereupon the lees are removed and the wine run off. A further gentle pressing of the pulp may then follow depending on the grape condition. The wine will then mature in barrels for at least 4 years before bottling.

The pinot noir grape is a black grape and the ultimate colour of this champagne is due to the wine coming into contact with those grape skins (for standard champagnes the lees are removed at a much earlier stage to prevent discoloration). And what a colour it is!

Pouring this champagne carefully into a flute or saucer the first thing that you will notice is the wonderful salmon colour. This is the most amazing pinky-orange you will ever see in a wine – beauty in itself. It has a very light, yet persistent mousse (or fizz).

By this stage you will not have failed to notice the nose on this wine (its smell). It is incredibly fresh and forward, with notes of citrus and biscuit (think grapefruit and rich tea biscuits!). On to the taste and you will soon discover that this is a very fruity champagne, berries, particularly strawberries, being dominant. The finish (or taste as you swallow) brings out more of the strawberry and just a hint of herbs and is fairly long (you can taste it for a while after you swallow).

Surprisingly for a wine that has such strong fruity flavours made from late harvest grapes, this champagne is particularly dry and most unusual for a rose which tend to have a sweeter finish.

This dry finish combined with a fruity palate means that this champagne is particularly versatile when it comes to pairing it with food. I am a firm believer that champagnes should not only be enjoyed as part of the pre-prandial and celebratory moments, but also with food. Game, poultry, cheese and fruit all fare well with this one making it almost as versatile as my all time favourite, Ruinart.

This is not a cheap champagne retailing at around £30 (expect to pay a little more in a bar) but is, in my opinion, generally one of the best and most reliable champagnes that is available in most bars.

Not one for discussing packaging normally this will be one of the rare exceptions. You cannot fail to miss this champagne as it stands out from the standard bottles as a squat, old fashioned looking relative! The bronzed pink foil that covers the cork adds to the unusual look with a dark shield-like label adding the final touch. I am at a loss to explain why Laurent Perrier retain the old-style bottle although I must confess it makes it far easier to pour the champagne correctly (think thumb up bum!) as the centre of gravity of the bottle is much lower!

As with all champagne this should be stored horizontally at a temperature of 10-12 degrees C, away from light and strong smells although given the shape of the bottle you may have issues in standard racks. It should then be chilled in iced water (never the fridge or freezer) to 8-9 degrees.


I would heartily recommend this champagne both with and without food. Sip and think of summer!

Summary: A good, reliable, easy-drinker