A sip of summer – Laurent-Perrier Ultra Brut
Tasting Notes: Memorable for its crystal-clear freshness and extra-dry taste, with no additional dosage of sugar, the Laurent-Perrier Ultra Brut is considered the most versatile of all the champagnes. It complements the flavours of an array of dishes due to the higher percentage of chardonnay (55%) that provides a lightness and subtle balance that makes this wine the ideal partner for seafood and fish.
It’s History: The widowed Mathilde-Emilie Perrier launched the Laurent-Perrier Ultra Brut in 1889, the same year the Eiffel Tower was completed. During the last century Champagne Laurent-Perrier was renowned for its “Grand Vin Sans Sucre” (unsweetened wine) – wine in it’s purest and most natural form. There is no greater example of this than the Ultra Brut.
It was reintroduced in 1981, by then Head of the House of Laurent-Perrier, Bernard de Nonancourt, to be a distinctly new concept, epitomising Laurent-Perrier’s independence of spirit and innovative approach to wine making.
Production: Producing the Laurent-Perrier Ultra Brut requires considerable skill; bunch selection must be rigorous to ensure naturally high sugar levels and acidity levels lower than normal, to maintain the final wine’s balance. For a minimum of four years (most often six) the wine is stored on its lees before being disgorged.
Intense and complex on the nose, with citrus, white fruit and honeysuckle flavours, Laurent-Perrier Ultra Brut provides a distinctive liveliness on the palate and reveals light, floral flavours with a delicate finish.
For more information on the Laurent-Perrier Ultra Brut and the dishes it complements, see our blog article on Laurent-Perrier Ultra Brut food pairing.