Saturday Night – Champagne and Sheian – Part 2

Click here for Part 1

The Perrier-Jouët Champagne we first tried down in Las Vegas earlier this year and the four of us loved it.  Amy when we got back located some at the LBCO and we picked more up.  I was itching to try it again and review as we never did this when we were in Las Vegas.

 

The nose on the Perrier-Jouët was a combination of roses and truffles.  Tasting the wine you’ll find an interesting mix of lime and Crème Brûlée  flavour to it.  I was surprised to find the acidity was quite tart and not as smooth as I remember it being from Las Vegas.  It was an OK pairing with the Seafood but was a strong paring with the Alfredo.  I think the tartness of the wine worked against the heavy rich flavour of the Alfredo.

Here is the group rating for the wine -Mick –87, Mark - 89, Kathy – 85, Amy – 87, Overall – 87.

Here is the LCBO information on the wine –

PERRIER JOUET GRAND BRUT CHAMPAGNE

LCBO 155341
750 mL bottle
Price: $ 64.95
Wine, Champagne
12.0% Alcohol/Vol.
Sugar Content : 1
Made in: Champagne, France
By: S.A. Champagne Perrier Jouet


I’ll be honest and say that I think we were all a bit disappointed with the Perrier-Jouet as it was nowhere near as good as the one from Las Vegas; it could be that as it is non-vintage, the bottles in Las Vegas were in stock for a while whereas ours was just purchased so we were tasting completely different years/batches.  We still have a bottle each of the Perrier-Jouët  so maybe in a year or two it will improve.

Side note here, the past its prime Beringer’s Chardonnay still made a decent pairing with Alfredo but the wine had taken on too much of a caramel/butterscotch flavour to it and made it very one dimensional.

For dessert, Sheian brought Red Velvet Cake and a bottle of sweet Mosel Riesling to go with it.  I was stuffed to the gills at this point and didn’t try the Cake but the Riesling was quite nice.  The ladies had very clean dessert plates so I can assume the dessert was good too.

Thanks to Mick for bringing the oysters, and to Sheian for the dessert and Riesling, it was fun night and it always a good time adding Sheian to our normal Saturday night dinners.

Cheers!

Mark