by Aude
Hong Kong is the first city in the world to welcome Perrier-Jouët’s new permanent cuvée, Perrier-Jouët Blanc de Blancs. How exciting?
The “Garden of Wonders” blossoms in Pacific Place and invites you to discover this new cuvée while experiencing French digital artist Miguel Chevalier’s installation “Extra Natural” or joining the Flower Pressing Workshops. You can also register for private tasting sessions.
This exciting launch was the perfect excuse for me to sit with Hervé Deschamps, House Perrier-Jouët Chief Winemaker, for an inspiring and very bubbly talk.
Tell me a little bit more about the new permanent cuvée, Perrier-Jouët Blanc de Blancs …
Perrier-Jouët actually started its Blanc de Blancs cuvées in the 2000’s with the Belle Époque Blanc de Blancs vintage 93, launched in 1999.
We are now launching the non-vintage Blanc de Blancs and going one step further. I believe that Blanc de Blancs are more than a trend. Made 100% with Chardonnay, they have a very universal fresh, timeless and distinctive bubbly taste.
Creating a new cuvée is not an easy task. I am not an artist, my job is not to bring my personal vision or my signature. As I am the guardian of the history and heritage of Perrier-Jouët, my mission is to follow the style of the House and ensure consistency in taste from years to years. That’s why my first concerns are always lightness and subtlety. I’m quite proud of the new non-vintage Blanc de Blancs which is a generous cuvée with delicate aromas of lilac blossom and young white fruits
What are the major challenges when making Champagne?
Consistency is a great challenge for the non-vintages. When buying a bottle of Perrier-Jouët, people are expecting the Perrier-Jouët’s light and very delicate taste.
For the vintages there is no recipe. It is all about expertise, practice and instinct. I smell the wine, I look at its color, I taste the blend. From that, I need to give a vision and try to determine how the wine will evolve in 6 years (ndlr all Perrier-Jouët vintages age in the cellars for six years minimum).
Lately, it seems that the way of drinking Champagne is changing, what are your thoughts on that?
I have really mixed feelings.
I don’t like this new trend of making cocktail with Champagne. Would you mix a Petrus with coke and other ingredients?
But on the other hand, the way of drinking Champagne is also improving with people understanding that Champagne is a wine and can be greatly paired with food. I love nothing more than going to my chef friends cuisines and discover how they interpret a cuvée, how they feel about it, how they pair it. I have always loved a good meal but over the years I have discovered new cuisines and great pairings that I would have never imagined. Like this time in Brazil when I enjoyed a Belle Epoque Blanc de Blancs with hearts of palms in coconut milk … memorable!
Hong Kong market is a great one because people are really well educated about Champagne. This is also why we decided to launch Perrier-Jouët Blanc de Blancs here first. It is also a great wink to the history of Perrier-Jouët. Did you know that Hong Kong was the first Asian place for Champagne in the 1800’s? Both for import and re-export to other cities and countries in the region.
Speaking of food and Champagne pairing, which dishes would you recommend with Perrier-Jouët Blanc de Blancs?
Raw fish and seafood. Or steamed fish. Something light but with enough texture to perfectly compliment the lightness and freshness of the Blanc de Blancs.
What is the right tasting temperature for Perrier-Jouët Blanc de Blancs?
Our new Blanc de Blancs is a non-vintage and I would recommend to serve it cold, something like 8 to 12 degrees. Also, I know Hong Kong could be very warm in summer but I wouldn’t suggest to store Champagne in the freezer 10-15 min before serving as the cold keep all the aromas from fully blooming.
Vintage champagnes are best paired with hot dishes so it doesn’t need to be ice-cold, 12C to 15C would be about right to best enjoy the bubbles.
The Garden of Wonder - Perrier-Jouët pop-up store
Pacific Place
Until March 26th
12pm – 8.30 pm
Hong Kong is the first city in the world to welcome Perrier-Jouët’s new permanent cuvée, Perrier-Jouët Blanc de Blancs. How exciting?
The “Garden of Wonders” blossoms in Pacific Place and invites you to discover this new cuvée while experiencing French digital artist Miguel Chevalier’s installation “Extra Natural” or joining the Flower Pressing Workshops. You can also register for private tasting sessions.
This exciting launch was the perfect excuse for me to sit with Hervé Deschamps, House Perrier-Jouët Chief Winemaker, for an inspiring and very bubbly talk.
Tell me a little bit more about the new permanent cuvée, Perrier-Jouët Blanc de Blancs …
Perrier-Jouët actually started its Blanc de Blancs cuvées in the 2000’s with the Belle Époque Blanc de Blancs vintage 93, launched in 1999.
We are now launching the non-vintage Blanc de Blancs and going one step further. I believe that Blanc de Blancs are more than a trend. Made 100% with Chardonnay, they have a very universal fresh, timeless and distinctive bubbly taste.
Creating a new cuvée is not an easy task. I am not an artist, my job is not to bring my personal vision or my signature. As I am the guardian of the history and heritage of Perrier-Jouët, my mission is to follow the style of the House and ensure consistency in taste from years to years. That’s why my first concerns are always lightness and subtlety. I’m quite proud of the new non-vintage Blanc de Blancs which is a generous cuvée with delicate aromas of lilac blossom and young white fruits
What are the major challenges when making Champagne?
Consistency is a great challenge for the non-vintages. When buying a bottle of Perrier-Jouët, people are expecting the Perrier-Jouët’s light and very delicate taste.
For the vintages there is no recipe. It is all about expertise, practice and instinct. I smell the wine, I look at its color, I taste the blend. From that, I need to give a vision and try to determine how the wine will evolve in 6 years (ndlr all Perrier-Jouët vintages age in the cellars for six years minimum).
Lately, it seems that the way of drinking Champagne is changing, what are your thoughts on that?
I have really mixed feelings.
I don’t like this new trend of making cocktail with Champagne. Would you mix a Petrus with coke and other ingredients?
But on the other hand, the way of drinking Champagne is also improving with people understanding that Champagne is a wine and can be greatly paired with food. I love nothing more than going to my chef friends cuisines and discover how they interpret a cuvée, how they feel about it, how they pair it. I have always loved a good meal but over the years I have discovered new cuisines and great pairings that I would have never imagined. Like this time in Brazil when I enjoyed a Belle Epoque Blanc de Blancs with hearts of palms in coconut milk … memorable!
Hong Kong market is a great one because people are really well educated about Champagne. This is also why we decided to launch Perrier-Jouët Blanc de Blancs here first. It is also a great wink to the history of Perrier-Jouët. Did you know that Hong Kong was the first Asian place for Champagne in the 1800’s? Both for import and re-export to other cities and countries in the region.
Speaking of food and Champagne pairing, which dishes would you recommend with Perrier-Jouët Blanc de Blancs?
Raw fish and seafood. Or steamed fish. Something light but with enough texture to perfectly compliment the lightness and freshness of the Blanc de Blancs.
What is the right tasting temperature for Perrier-Jouët Blanc de Blancs?
Our new Blanc de Blancs is a non-vintage and I would recommend to serve it cold, something like 8 to 12 degrees. Also, I know Hong Kong could be very warm in summer but I wouldn’t suggest to store Champagne in the freezer 10-15 min before serving as the cold keep all the aromas from fully blooming.
Vintage champagnes are best paired with hot dishes so it doesn’t need to be ice-cold, 12C to 15C would be about right to best enjoy the bubbles.
The Garden of Wonder - Perrier-Jouët pop-up store
Pacific Place
Until March 26th
12pm – 8.30 pm
