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Laurent-Perrier Champagne Cuvee Rose Brut 750ml  
Sku: 34159
(WS 91) A big, beefy rosé. Very Pinot Noir-like, with leaf, cherry and earth notes matched to a firm, muscular structure. Has warmth and personality, with a lingering finish.
Product Rating
Product Information
Country: France
Region: Champagne
Grape Varietal: Champagne Blend
Type: Sparkling
Reg. $91.99
On Sale $79.99
Buy Laurent-Perrier Champagne Cuvee Rose Brut
Aspect A fine bead and an elegant colour. Cuvee Rose Laurent-Perrier’s colour evolves gently from a pretty raspberry tint to a hint of salmon. In this colour 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. Nose Subtle, forthright, and very fresh on the nose. Cuvee Rose Laurent-Perrier suggests a basketful of small berry fruits: strawberries, raspberries, blackcurrants, blackberries, redcurrants, and morello and black cherries. The overwhelming sensation is one of freshness. Taste Fruit dominates the palate. Cuvee Rose Laurent-Perrier 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.

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(WS 91) A big, beefy rosé. Very Pinot Noir-like, with leaf, cherry and earth notes matched to a firm, muscular structure. Has warmth and personality, with a lingering finish.
Food pairing
Cuvee Rose Laurent-Perrier combines a vinous character with great freshness. It can be savoured 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 appetiser. 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 guineafowl. 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.