Champagne and Food Pairing Tips: Laurent-Perrier Ultra Brut
Laurent-Perrier can offer champagne for every occasion, a wine for every form of enjoyment.
This completely natural champagne, without sugar, is a great favourite with connoisseurs who appreciate its combination of vigour and delicacy.
Master of Wine and MD at Laurent-Perrier UK, David Hesketh, explains: “Sweetness is a factor when pairing champagne with food. Laurent-Perrier Ultra Brut pioneered the totally dry style of champagne and its minerality goes very well with seafood such as seared scallops or langoustine.”
Seafood and Ultra Brut are well suited, in part, due to the balance of the subtle salted flavours of the fish and the dry, delicate fresh fizz. The Laurent-Perrier Ultra Brut provides a distinctive liveliness on the palate and reveals light, floral flavours with a soft finish. Intense and complex on the nose, with citrus, white fruit and honeysuckle flavours, the Ultra Brut’s chardonnay dominance ensures it stands as a smooth match for oysters and foie gras.
At two Michelin-starred restaurant Le Gavroche in London, head chef Michel Roux Jr serves the Ultra Brut alongside marinated lobster with citrus, olive oil and grilled chicory. The Dorchester Hotel takes a similar approach on their Penthouse and Pavilion menu with a pairing of steamed prawns, lemon grass nage, caviar and prawn shortbread.
Sparkling wines with minimal sugar (dosage) not only have a purer flavour than those which receive a brut dosage (up to 15g/l of residual sugar), they demonstrate a remarkable versatility.
For an optimal serve the Ultra Brut should be between 8oC and 12oC.