Champagne and food pairing tips: Laurent-Perrier Cuvée Rosé
Following the sell-out ‘From Grape to Glass’ Masterclass at Taste of London last month, we are sharing some top tips from the session on how to enjoy Laurent-Perrier Cuvée Rosé with exciting food pairings.
With its famously curvaceous bottle based on 16th century design, Laurent-Perrier Cuvée Rosé is an exceptional and delicate fusion of tradition and modernity. Intensely fruity flavours begin clean and well defined, the wine then opens up to provide a melange of flavours consisting of fresh strawberries, raspberries and wild cherries.
David Hesketh, Master of Wine and MD at Laurent-Perrier UK suggests that, “the Cuvée Rosé’s fresh fruity flavours make it the perfect candidate to be matched with desserts. At Taste of London, the Cuvée Rosé was paired with a raspberry pannacotta with mascarpone, almond shortbread and fresh raspberries. The raspberries in the dessert pick up the summer berry flavour in the champagne and, in my mind, complement each other perfectly. Another favourite is to pair the Laurent-Perrier Cuvée Rosé with a simple serving of fresh summer berries.”
Although Rosé champagne is often just paired with fruits, resist the temptation to limit yourself. Laurent-Perrier uses the saignée method unlike most other rosés, which provides another structural element in the champagne. Due to the aromatic character, try it with marinated red mullet, tartare of tuna, wafer thin slivers of pata negra ham or duck breast. Another great match is with soft, creamy cheeses such as Chaource, Mussy-sur-Seine and Langres. If you are feeling really daring, why not try a glass with Asian or Thai cuisine.