The Oscar Champagne
Available in Cyprus, Laurent Perrier Champagne deserves its strong position

NEVER before has Champagne been so popular with the Cypriot public. It is no longer a drink just for special occasions, people are drinking it because it is socially acceptable, because it is not a great deal more expensive than spirits and because they like it.

KEO recently lost the house of Mo?t & Chandon to another supplier but not so long ago it included the house of Laurent Perrier in its list of imports. The history of Laurent Perrier dates back to 1812: Alphonse Pierlot, a former cooper and bottler from Chigny les Roses, settled in Tours-sur-Marne on the parcels of land named Plaisances and La Tour Glorieux and began producing its first Champagnes of the house. In 1881 Pierlot bestowed the company to his cellar master Eugene Laurent, a third generation grower. Eugene and his wife, Mathilde Emilie Perrier ran the Champagne House together. On Eugene’s death in 1887, Veuve (Widow) Mathilde took control of the estate, linking her surname with her late husband’s to create the brand Veuve Laurent-Perrier & Cie. The Champagne was established and enjoyed by aficionados.

Mathilde passed away in 1925 and the business was sold to Madame Louise Lanson de Nonancourt, the sister of Champagne producers Victor and Henri Lanson. After difficult times during WWII and losing one son to the war, Bernard de Nonancourt, the youngest son, took over. By 1949 and with a small, tight-knit team, he established Laurent Perrier as an innovative leader in Champagne production and began Laurent Perrier’s journey toward becoming the largest family-owned Champagne House.

Laurent Perrier has wholly-owned subsidiaries in the UK, Switzerland, USA, Belgium and Japan. It is also in partnership with the Academy of Motion Picture Arts and Sciences, and is featured at the Oscars and the Emmy awards through a partnership with the Academy of Television Arts and Sciences. It is also the PGA official champagne in USA golf.

WINESOF THE WEEK
Laurent-Perrier Brut L-P Alcohol Volume 12%
The flagship of Laurent-Perrier, which embodies the house style. The blend is composed of over 55 different Crus (Chardonnay 55%, Pinot Noir 40% and Pinot Meunier 15%). It is aged for over three years. The appearance is pale gold colour with fine and regular beads. The nose is delicate and complex with hints of citrus lemon in particular and candied fruit, with a touch of p?tisserie. This is a fresh and easy to drink champagne with full citrus flavours and a balanced, long aftertaste. At 8?C - 10?C this Champagne is ideal with light starters, turbot or halibut and matches wonderfully with prawns and scallops. A most seductive style.

Laurent-Perrier Brut Mell?sim? 1996 Alcohol Volume 12%
Produced from an exceptional year, 1996 has a reputation as one of the finest of all modern vintages (Chardonnay 55% and Pinot Noir 45%). Pale yellow with green highlights, crisp with the fine bubbles. The nose is scented with apple and honeysuckle flowers. In the mouth the champagne is bone dry influenced by hazelnuts, apple and warm brioche? This champagne has a lovely creamy mousse and long finish. Serve cool at 10?C with fish and seafood dishes in white sauce, and because of its fine lingering flavours, you my also serve this with poultry and white meat.

Laurent-Perrier Grand Si?cle Alcohol Volume 12%
A blend of 50% Pinot Noir and 50% Chardonnay. The ultimate blend employing wines from three vintage years with complementary characteristics. Clear and bright yellow, expansive, progressive and complex on the nose furnishing notes of honey, almonds and candied fruit cake and delicate vanilla touches. Its mellowness and creamy texture, livened up by an attractive degree of vivacity, seduce in the mouth. Accents of white peach combine with hints of flowers and p?tisserie. Served at 8?C to 10?C with chicken and truffles or veal with mushrooms along with the finest saltwater fish.

Laurent-Perrier Cuv?e Ros? Brut Alcohol Volume 12%
A 100% Pinot Noir, it has a light copper-pink colour with intense reflections. This Champagne is made by a technique known as ‘seign?e’ or ‘bleeding’ rather than simply blending red and white wines. A clean nose that combines strawberry and raspberry. The mouth has a clear preference for blood orange, within a creamy texture, in which strength counterbalances acidity. An aromatic and very individual rose served at 8?C to 12?C as an aperitif, with delicatessen food, poultry or fresh and lightly matured cheeses. Can be associated with red-fruit desserts and lightly spiced Thai dishes.