WELCOME TO
MAISON BELLE ÉPOQUE
MAISON BELLE ÉPOQUE
The House
The History
Maison Perrier-Jouët was born in 1811, one year after the marriage of Pierre-Nicolas Perrier and Rose-Adélaide Jouët, two passionate and entrepreneurial champagne lovers with a thirst for success. With a definitive eye for detail they began cultivating vines and quickly realised the potential for Chardonnay in the Côte des Blancs.
THE ART OF HOSTING
How to serve champagne
Each sip of sparkling champagne is a moment to be savored. Coming together with friends and loved ones over a glass of glimmering bubbles is a joyful celebration, and with a few expert tips you can explore the art of hosting to make your next gathering one to remember. What should you keep in mind?
- The perfect temperature: a non-vintage Perrier-Jouët champagne is ideally served at 8º C, while a vintage cuvée is best served at 10º C to reveal its full complexity.
- Never freeze your bottle to refresh it. This can be dangerous and may unbalance the aromas.
- When opening your bottle, the goal is not to surprise, but to delight guests with a light sound, almost a sigh as the bottle is opened. This is achieved by gently turning the bottle, while firmly holding the cork.
- The bottom of the bottle should be held when pouring, ensuring the label is always facing your guests.
awakening the senses
How to taste champagne
Dazzling and bright, the first sip of champagne dances on the palate, awakening the senses with its delightful effervescence. Tasting champagne is an art form, inviting you to savor the delicate aromas and lively taste. Discover this unique ritual with expert tips from Sebastien Lebon, host of Maison Belle Epoque, to help you create the best tasting conditions for every glass.
- There are three stages of tasting: the robe, the nose and the palate.
- Start your tasting experience by describing the robe, or color, of the champagne and its effervescence: are the bubbles thin? Is the color bright?
- When holding your glass, avoid placing your hand under the body of the glass, preferring instead to hold the stem to ensure the champagne does not warm up.
- The best glass in which to taste champagne should closely resemble that of a wine glass.
- Once served, smell the champagne to explore the nose and spin the glass delicately in order to aerate the wine, revealing the aromas in the second nose.
- Finally, it's time to taste! The trick is to take in a trickle of air with the first sip to take in the full expression of the wine.
