Hosting a Mother’s Day feast at home? You can’t go wrong with a fine bottle of Champagne which is synonymous with celebrations.
No one deserves a glass of Champagne more than Mom (she went through 9months+ without a sip of bubbles for you), and Mother’s Day is the ideal occasion to show her how much she means to her children as well as the adults she nurtures throughout the year.
Here’s a list of fabulous bottles of fizz to treat your mom and yourself!
Perrier-Jouët Belle Epoque 2007 (Magnum) 150cl
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Perrier-Jouët is a Champagne producer based in Épernay, founded in 1811 by husband-and-wife team Pierre-Nicolas Perrier and Rose-Adélaïde Jouët. The Champagne house was born out of his passion for botany and her expertise in the merchant trade, which culminates the Maison Perrier-Jouët style.
Perrier-Jouët Belle Epoque is the original Belle Epoque vintage cuvée, first introduced in 1964. It is a harmonious champagne that perfectly balances Chardonnay and Pinot Noir.
The Belle Epoque is golden in hue, shimmering with subtle green glints. The fragrances of white fruits: white peaches, lemons, pears and grapes prepare the way for subtle nuances of pineapple and fresh spring flowers, followed by the rich aromas of walnuts, marzipan and sweet spices. A refined champagne with a long finish.
This exquisite champagne from Perrier Jouet comes in a 150cl Magnum bottle and it is luminous in the dark.
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Perrier-Jouët Belle Epoque Rosé 75cl
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For mothers who will be thrilled by the enchanting presentation, Perrier-Jouët Belle Epoque Rosé is a rare vintage rosé champagne made only in selected years and produced only in small quantities. The beautifully delicate colour of this rosé is achieved with the addition of Pinot Noir and Pinot Meunier. When poured into the champagne flute, the wine bursts with aromas of white flowers, red fruits and toast, and the wine is alive with fine and constant bubbles. It has a medium to full-bodied mouthfeel, fresh and well-balanced acidity, and a lingering finish.
The combination of Chardonnay, Pinot Noir and Pinot Meunier gives Perrier-Jouët Belle Epoque Rosé an elegant balance and finesse.
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Dom Perignon Vintage 2009
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Dom Pérignon is a premier brand of vintage champagne that was launched in 1936 under the champagne house Moët & Chandon. It is named after Dom Pierre Pérignon, a 17th century Benedictine monk and cellar master. Dom Pérignon (the monk) is a master in the creation of wines and is responsible for many innovations in winemaking techniques.
Dom Pérignon vintage champagnes are made only using the finest grapes all grown within a single year. According to Chef de Cave Vincent Chaperon, the makers of Dom Pérignon are “on a constant quest for perfection.” Their vintage champagnes are all unique, each bearing the character of the year as well as the character of Dom Pérignon.
In 2009, there was a stretch of excellent weather conditions, thus, Dom Pérignon Vintage 2009 offers the taste of the ripest and richest grapes, with notes of guava, grapefruit zest, and stone fruits.
This exquisite vintage champagne comes in a 150cl Magnum bottle.
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Ruinart Blanc de Blancs
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In 1729, Nicolas Ruinart, inspired by his uncle, a Benedictine monk who told him about the tales about the experiments conducted by Dom Pérignon, decided to draft the charter of Maison Ruinart, creating a house that would be making quality champagne for more than 300 years. In France, when one thinks of champagne, one thinks of nothing else but Ruinart.
Made with 100% Chardonnay from various years. Ruinart Blanc de Blancs is a beautifully complex champagne, with intense aromas of fresh fruit and flowers and notes of nectarines and citrus fruits. It pairs well with most dishes except for red meat and chocolate which will overpower the champagne’s delicate white notes and tartness.
Sparkling wine typically takes 15 months to form its signature bubbles that stand it apart from flat wine. The Blanc de Blancs is aged for at least three years for reasons of additional taste and texture.
Ruinart is best kept between 6 to 8 degrees celsius so that it can be poured and then consumed at 8 to 10 degrees for optimum taste of its opening and bloom.
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