Perrier Jouët Blason Rose Champagne, 75 cl

Product Information

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. 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. Our panel of 10 testers popped the corks of 26 leading rosé champagnes. They were asked to rate each, looking for fruity flavours, refreshing acidity and lively bubbles.

It’s made using just three grapes: chardonnay, pinot noir and pinot meunier (the latter two being red grapes). Each champagne house will have its own cellar master — a figure responsible for selecting just the right quantity of each, to perfectly represent the brand’s signature style. When Charles Perrier took over for his parents in 1854, he managed the family business pretty well. He also helped alter the way Champagne is consumed and understood by emphasizing the vintage, or crop year, from bottle to bottle. Not only did that become a marketing tool, it connects Champagne to the seasons and (most vitally) the terroir, which is why the Champagne region is a proud, if confusing, patchwork of vineyards where yearly climate, soil, and winemaking impacts are carefully monitored and manipulated to create the most sublime vintage possible. 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. 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. 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.If in doubt, you can’t go wrong with a fruit-forward dessert, such as winter berry panna cotta. How we test rosé champagne 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 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.

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). After artist Emile Gallé came up with the now iconic flower print you’d likely recognize on the bottle (they’re Japanese anemones, beautiful in real life, too), the bottles were too expensive to mass-produce, so the handful of magnums with the design were cellared — and lost for about 60 years until cellarmaster André Bavaret rediscovered them in 1964 and shared the find with the house’s marketing and sales director, Pierre Ernst (who was, reasonably, super excited). The long-lost magnums were re-released in 1969 and named the Belle Epoque Cuvée. Only one other Belle Epoque bottle design, called “Florale,” has been commissioned since, and over a century later, from renowned Japanese floral artist Makoto Azuma in 2012.

Rosé champagne is more than just an aesthetic win (who can say 'no' to pink fizz on the table?); it also perfectly complements a whole host of dishes. Pair lighter bubbles with the likes of crab cakes, seafood platters and goat's cheese canapés, or enjoy a glass on its own before dinner to freshen the tastebuds.