A night savouring 200 years of luxury bubbles | South China Morning Post
  • Tue
  • Jan 27, 2015
  • Updated: 6:15am

A night savouring 200 years of luxury bubbles

PUBLISHED : Monday, 27 June, 2011, 12:00am
UPDATED : Monday, 27 June, 2011, 12:00am

French champagne house Perrier-Jouet celebrated its 200th anniversary on Friday with a cocktail reception and gala dinner at the Island Shangri-La's ballroom.

Perrier-Jouet flew in its Chef de Caves, Herve Deschamps, from Champagne in France, to host the event. The veteran cellar master says a glass of bubbly is like his business card. 'You have to always have the same quality and house style,' he said. 'It's like love at first sight - when you see the colour, the fine bubbles and the delicate touch on the taste. I'm always happy to see the bubbles rising.'

Technology may have changed in the past two centuries but the philosophy has stayed the same, Deschamps said. 'Technology has changed to help preservations and improve the weather,' he said. 'It's not making it easier or cheaper to produce the champagne.'

Deschamps said in the past four years they had been working to get rid of the aroma and taste of wine corks using new technology.

Luxury bubbles were savoured and the crowd entertained with modern ballet and dance. And Deschamps also shared some tips. 'Champagne is very easy drinking. I think it's important to remember that it's a wine after all. A nice glass of vintage champagne can go nicely with a main course or dessert and chocolates. It's more difficult with cheese though, because the taste [of cheese] is too strong.'

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