Perrier-Jouët Belle Epoque Rosé
Delicate acidity and subtle flavours of black cherry, plum, black liquorice and spice are matched with the fine texture and creamy minerality of this elegant rose, which has a smoky finish.
Product Description
Perrier-Jouët was established in 1811 by Pierre-Nicolas-Marie Perrier, adding the maiden name of his wife, Ad le Jouët, to name the house. They established themselves in the town of Épernay, and set about building up their brand and exploring foreign markets; by 1815 they were already exporting wine to England, and within a few more years they added the USA to their list of export destinations. Such success obviously led to a greater demand for their wines, and the family were soon acquiring or planting new vineyards in Aÿ, Avize, Cramant, Mailly and elsewhere. Many were planted with Chardonnay, bringing a delicacy to the Perrier-Jouët style, a style said to have been favoured by Pierre-Nicolas-Marie, and a trait that can still be found in the wines of Perrier-Jouët today.
Rosé Belle Epoque opens with a floral signature, a refined and fruited bouquet of peony then rose. This is complemented by subtle berry notes of wild strawberries and raspberries, followed by a harmony of freshness and silky texture.
Grower: Perrier-Jouët
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Creamy and Mineral
Country: France
Appellation: Champagne
Vintage: 2012
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl
Lobster, Chilli and Tomato Linguine
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 2
INGREDIENTS
1 tbsp olive oil
2 garlic cloves, chopped
1 green chilli, chopped
200g/7oz baby plum tomatoes, halved
1 tbsp chopped fresh flatleaf parsley
100ml/3½fl oz white wine
1 cooked lobster tail, chopped
1 tbsp chopped fresh chives
salt and freshly ground black pepper
250g/9oz linguine, cooked according to packet instructions and drained
lime wedges, to garnish
1. Heat the olive oil in a large pan, add the garlic and chilli and fry over a low heat for 1-2 minutes.
2. Add the tomatoes, parsley and wine and simmer for 3-4 minutes.
3. Add the lobster and cook for two minutes. Stir in the chives and season well with salt and freshly ground black pepper.
4. Add the cooked linguine to the pan and stir to coat.
5. To serve, place the linguine into two serving dishes and garnish with lime wedges.
£244.99 £219.99
2 in stock
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