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A thick tuna steak will balance out the pronounced crisp acidity, and score you top marks with dinner guests. Part of the new RSRV range by Maison Mumm — an exclusive for The Whisky Exchange — Rosé Foujita is a blend of six grand cru terroirs, combining chardonnay, pinot noir and reserve red wine. Full-bodied with redcurrant and raspberry, this one’s underscored with a rich, well-rounded nuttiness on the finish.
Laurent-Perrier Rosé NV Champagne Magnum - Majestic Wine Laurent-Perrier Rosé NV Champagne Magnum - Majestic Wine
Pair lighter bubbles with the likes of crab cakes, seafood platters and goats cheese canapés, or enjoy a glass on its own before dinner to freshen the tastebuds. These cookies are needed for essential functions such as signing in, storing products in your trolley and making payments.
Our bins hold 18-24 bottles of wine or Champagne or 2-3 cases of lager when filled with ice and water. First created in 1968, this iconic rosé is made purely with Pinot Noir from some of the Champagne region’s finest crus. When you come in, you can find your new favourite bottle at our tasting counter, hire glasses, flutes and chiller bins free* and pick up some ice. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Keeping true to the original yellow label, the brand uses a very similar blend here, backed up with bittersweet red berries from the dominant pinot noir grape.
Laurent-Perrier Rosé NV Champagne - Majestic Wine
Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. However, it retains a freshness thanks to zesty apple, orange and tart grapefruit — a complex fizz for those that appreciate the finer things in life. Don’t be fooled by its pretty pink hue, this full-bodied fizz is powerful enough to pair with rich main courses. Layers of juicy cherry and a lick of strawberries and cream are all wrapped up in a rich toasty blanket. Mathilde hired Alexander Fletcher Keith Mackenzie to introduce and market Laurent-Perrier in the UK.
The modern identity of Laurent Perrier began in 1948 with the appointment of master oenologist Bernard de Nonancourt as Chairman, cultivating the Maison’s signature refined style. Rich, full-bodied and vintage bottles can be a great match with the likes of meaty fish, carpaccio and even spicy food like nduja pizza. Maceration – lasting from 48 to 72 hours depending on the harvest – helps in the extraction of colour and allows us to obtain unequalled aromas, revealing all the richness of the best Crus of Pinot Noir. Using only Pinot Noir from grand cru villages and the more unusual soak-on-the-skins method, it has delicious raspberry and redcurrant flavours.
Cuvée Rosé | Champagne Laurent-Perrier
Bernard's two daughters now oversee the running of the business, carring on the work that Bernard did to produce one of the best Champagne brands. It’s no surprise that fizz overflowing with notes of summer berries will pair well with fruity desserts, and this is a perfect example.
Our testers loved it as a standalone sipper, but it would also pair beautifully with creamy salmon dishes and BBQ beef brisket. Laurent-Perrier was founded in 1812 by André Michel but it was his cellar master Eugene Laurent, who ran it with his wife, Mathilde Emilie Perrier. Over its 200 year history, Laurent-Perrier has become the world’s largest family-owned Champagne brand with a celebrated portfolio of elegant, light, and exquisitely bottled wines. Discover intense aromas of fresh strawberry, raspberry, redcurrant and cherry, with a long finish and a delicate mousse.
Laurent-Perrier Champagne | Next Day Delivery | VIP Bottles Laurent-Perrier Champagne | Next Day Delivery | VIP Bottles
Post First World War I, Laurent-Perrier was very sucessful producing around 50,000 cases of Champagne unfortunatley when war broke out the business was hit hard. This rosé version builds on the brand’s rich brioche base, while introducing red berries and a touch of stone fruit. Since 1968, Laurent‑Perrier has developed the mastery of a very particular and rare know-how in Champagne: maceration. Drinks will be chilled in 30-45 minutes and will be kept cold for several hours, especially if kept in the shade. In a bid to demystify the often confusing world of champagne, we’ve rounded up a selection of the best blushes to celebrate any occasion life throws at you.
In 2017, Laurent-Perrier took a huge risk and created a new recipe for their popular non-vintage Champagne. Let us know if we need instructions for where to find your house or want us to leave your wine in the shed!
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