Laurent-Perrier Cuvee Rose Brut (1.5L Magnum)
The Cuvee Rose Laurent-Perrier bottle, with its generous, curvaceous lines, is unique – an invitation to self-indulgence. When Bernard de Nonancourt launched Cuvee Rose Laurent-Perrier in 1968, he decided to present his creation in a uniquely Laurent-Perrier Cuvee Rose Brut distinctive bottle to magnify this very special cuvee. He found his inspiration in the rather stubby bottles manufactured in the time of King Henri IV, adding the seal-like monogrammed ‘LP’ shield.
On the eye: A fine bead and an elegant color. The color evolves gently from a pretty raspberry tint to a hint of salmon. In this color range, the brightest is a pink with subtle shades of melon and raspberry. It owes it quaint name Cuisse de nymphe emue (hot pink, in English), to a rose bush. The bead is so fine that it seems to dance in the glass and then on the palate.
On the nose: Subtle, forthright, and very fresh on the nose. Laurent-Perrier Cuvee Rose suggests a basketful of small berry fruits: strawberries, raspberries, blackcurrants, blackberries, redcurrants, and morello and black cherries. The overwhelming sensation is one of freshness Laurent-Perrier Cuvee Rose Brut.
On the palate: Fruit dominates the palate. Cuvee Rose is a lively, well-rounded wine which combines structure and freshness. The forthright, slightly sharp attack is like breathing the heady aromas of a freshly-picked basket of berry fruits – a symphony of aromas with a gently-rounded, tender finish.
Cuvee Rose combines a vinous character with great freshness. It can be savored on its own, and also with many bold food and wine pairings. Tender and ethereal, its bouquet of freshly-picked berry fruits easily surprises, constituting a very pleasant appetizer. Served at a temperature of 8-10°C, it delivers up its rich aromas and pairs with many foods, from starters to dessert. It also goes wonderfully with foie gras canapes topped with red currants, or wafer-thin slivers of finest pata negra ham, and many other dishes, including marinated raw fish and braised guinea fowl. It works perfectly at home too, with soft, creamy cheeses such as Chaource, Mussy-sur-Seine, and Langres, and with desserts such as a berry fruit salad. The more daring marry it with Asian or subcontinent cuisine.