Perrier Jouët Blason Rose Champagne, 75 cl

Product Information

When couples tie the knot, they often celebrate with a Champagne toast. Nicolas Perrier and Rose Adelaide Jouët did that, too, just with a lot more of it. The couple, who founded the Champagne brand, both had prior ties to the wine industry. After getting hitched, they extended their partnership to the Perrier- Jouët Champagne house in 1811, a year after they were married. In that classic tale of “one brother works, the other brother throws himself into an extravagant flourishing arts scene,” Henri Gallice and his brother Octave took over for their uncle Charles. Henri managed the family business while Octave headed to Paris to enjoy the aforementioned Beautiful Age. While Henri worked and Octave, presumably, loafed, that loafing paid off: In Paris, Octave met Art Nouveau artist Emile Gallé, who made a career putting elegant floral prints on vases, among other things. Octave commissioned Gallé to create the iconic Belle Epoque bottle design in 1902. And thus, it’s entirely possible the less hardworking brother had a more lasting impact on the Perrier-Jouët legacy than his hardworking brother. The Perrier-Jouët Blason Rosé cuvée is at once sensual and voluptuous, fresh and intense. Its manifold subtleties will best reveal themselves with the generous flavours of a lightly cooked salmon, or be brought out by an accompaniment that combines the aromas of red fruits and the freshness of baby carrots, tomatoes or sorrel sauce. True to its artistic heritage, Perrier-Jouët champagne resembles unique works of art. The design of the bottle combines harmony, finesse and elegance, characteristics of Perrier-Jouët. The secrets of the Perrier-Jouet house are transmitted from cellar master to cellar master. In two centuries, Perrier-Jouet has employed only 7 cellar masters.

In 1811, Pierre-Nicolas Perrier, a cork manufacturer in his own state married Adèle Jouët in Epernay. Their union sealed the birth of the Perrier-Jouët trading house. In 1854, Perrier-Jouët produced the first brut champagne in history (under the impetus of his son Charles), but it was also the first house to mention the vintage and the year of harvest on the label.... Read more Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show. How long do rosé Champagne and sparkling wine last?Like all Champagne, Perrier- Jouët lives and dies by its terroir. The Champagne house acquired two incredibly important parcels of land for its Chardonnay production in the mid-19th century: the Bourons Leroy and Bourons du Midi. Both are almost pure chalk, which ups the delicacy and minerality of the Chardonnay grapes used in the blend, not to mention is blossomy floral notes. Awarded Champagne Sustainable Viticulture and HEV certifications for respect for the environment, conservation of landscapes and biodiversity and participation in the improvement of working conditions. The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains. How do you serve rosé sparkling wine? Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version. How is sparkling rosé wine made?

The high acidity helps to cleanse the palate when paired with raw and cured foods, so don’t be afraid to serve it alongside oysters and carpaccio. As for sweeter varieties? Save those for young, buttery cheeses and fruit-forward desserts. How we test rosé champagne

Then came Perrier-Jouët Cuvée K, a Champagne dosed with a mere 5 percent sugar. It launched in 1846 and was exported to London. The result was a hit. By 1876, the term “brut Champagne” was popularized. Nothing in bubbly has been the same since. Perrier-Jouet was also the first champagne house to name the vintage and the cru on the label. This is still the norm today. It soon becomes clear that Perrier-Jouet was synonymous with quality and tradition, as well as anticipation and refinement. Prior to the mid-19th century, most Champagne was on the sweet side. This is because of the “dosage,” or added sugar, used to restart fermentation in-bottle all for the purpose of creating those vital, life-affirming bubbles Champagne is known for. In those days, dosage was on the higher side, leaving a significant amount of residual sugar.

To find the finest rosé champagnes to drink right now, our discerning panel of consumers and experts were presented with 25 bottles from the leading champagne houses. In 1854, Perrier Jouet produced the first brut champagne in history. The first stone of the famous Perrier-Jouet Grand Brut is laid. From 1870, the new dry style was introduced for all Perrier champagnes, and it did not take long for the whole competition to follow. There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods. What gives rosé Champagne and sparkling wine their color and bubbles?

While chardonnay tends to bring with it elegance and finesse, pinot noir will make the juicy red fruit pop. If you like your fizz with a savoury, toasted note — think brioche and biscuit — look out for one that’s had a few years ageing in oak. Rosé champagne pairings Perrier-Jouet Brut – This is THE icon of Perrier-Jouët, and it is a perfect introduction to the floral, elegant and diamond-studded style of Perrier-Jouet. The bright and sparkling yellow dress of Perrier-Jouet Grand Brut recalls the radiance of life. The perfume of the Cuvée arouses curiosity by the striking freshness and vivacity of the floral and fruity scents, before giving way to subtle vanilla and buttery notes, giving the wine a fruity and homogeneous character. The fullness and liveliness are balanced on the palate and develop into a taste of roundness and vinous elegance. Available at Vinatis in different sizes. Unless you’re the one person at the party who knows how to say Moët & Chandon, you probably also didn’t know that you’re supposed to pronounce the “et” part of Jouët. Those two dots mean everything you learned about trailing off at the end of French words ending in “et” was wrong. Per this very helpful video from Social Vignerons, it’s pronounced “Pair-e-yay Zjhooooo-ET” (you don’t have to overemphasize the “et,” but we like people to know so they can learn, too).