Perrier-Jouët Blason Rosé Bottle (0.75L) | Naked Bottle
Perrier-Jouët Blason Rosé combines freshness and intensity. Full-bodied and round on the palate, with characteristic notes of red and black fruit, it nevertheless retains the typical delicacy of Perrier-Jouët House.
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To the eye
A fresh salmon pink colour.
On the nose
Pomegranate, red fruits, blood orange... an intensity of fruit aromas dominates, followed by some subtle floral notes (honeysuckle). Finally, buttery and brioche notes complete the harmony of this wine.
In the mouth
The attack is intense and lively. The wine is rich, with length, character and good fullness. The finish is complex and persistent.
Food & champagne pairings
The freshness of Perrier-Jouët Blason Rosé is delicious with raw or semi-cooked salmon or red mullet, while its fullness is a perfect match for a duck or lamb fillet accompanied by red fruits such as cranberries. It also goes well with a dessert composed of red forest fruits, white chocolate and vanilla foam.
Ideal operating temperature
A full-bodied gourmet champagne, which will express itself perfectly if served between 9 and 11°C
Potential of keeping
Like all wines, champagne can be kept for varying lengths of time, depending on the type. Under optimal storage conditions, champagne can be kept for 1 to 2 years for Brut cuvées, and up to 4/5 years or even longer for vintage and prestige champagnes. Whatever happens, rest assured that you'll never be able to open your champagne too early, as the Champagne Houses only release their cuvées when they have reached perfect ripeness and are ready for immediate consumption.
25% Chardonnay, 50% Pinot Noir, 25% Meunier. Reserve wines up to 15%. To create Perrier-Jouët Blason Rosé, cellar master Hervé Deschamps selects wines from around fifty different crus which he blends in perfect harmony. The floral nuances of the Chardonnay from the Côte des Blancs are balanced by the roundness of the Meunier from the Vallée de la Marne. However, it is the Pinot Noir from the Montagne de Reims that gives it the structure necessary for food and wine pairing.
Pinot Noir is distinguished by its red skin and white juice. Of the wines made from this grape variety and used to make this cuvée, only a small proportion (10 to 15%) are red wines obtained by maceration of the grapes. This is what gives this champagne its beautiful salmon pink colour. After three years of ageing on the lees in the cellars of Perrier-Jouët, more than twice as long as required by the appellation, the cuvée is ready to be enjoyed, fully releasing its freshness and vitality.
8 to 10 g/liter
