2006 Perrier-Jouët Belle Époque

2006 Perrier-Jouët Belle Époque

2006 Perrier-Jouët Belle Époque

While it may not have been the brightest of Sydney days by the harbour, glasses of Perrier-Jouët Belle Époque sparkled as the Champagne house launched its new 2006 vintage on 6 February at the Museum of Contemporary Art. Guest of honour Hervé Deschamps, Perrier-Jouët's chef de cave (or head winemaker), played host at an intimate lunch and guided the tasting.

"The 2006 Belle Époque, for me, represents something very special in [the] history of the house," said Deschamps. "It's a symbol of the continuation of a 200-year tradition, a tradition of producing exquisite Champagne that is uncompromising in taste and age."

Catered by the MCA Restaurant, the two-course lunch menu was designed to show off the strengths of Perrier-Jouët's portfolio, including the Grand Brut, Blason Rosé and of course the 2006 Belle Époque itself.

We ate Prawn and tarragon tortellini with Pernod and lime beurre blanc and salmon caviar, followed by fennel salt-crusted ocean trout with sumac yoghurt, quinoa, watercress and ribbons of cucumber.

We drank The Grand Brut made a handsome apéritif, followed by a tasting of the Blason Rosé and then the 2006 Belle Époque, a cuvée of 50 per cent chardonnay, 45 per cent pinot noir and a dash of pinot meunier. What does that mean? The 2006 vintage, Deschamps explained, was an extraordinary year for growing grapes, with the highest potential alcohol in the past decade. After ageing, six years to be exact, we're left with a light, silky and refreshing Champagne with a subtle kick in terms of aroma - imagine floral, stone fruit and apple.

We loved Deschamps explained that Perrier-Jouët Belle Époque was chosen by Prince Albert II of Monaco to be served at the official dinner for his wedding to Princess Charlene.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Sunset20°N celebrates women in food, culture and history
Get to know native ingredients at Carriageworks Night Market
What went down at Australia’s answer to the Met ball
Stella Artois Sensorium Dinner
Win yourself a framed and limited-edition Allie Webb original
Taste of Melbourne program highlights
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

On a high note

Australia’s restaurant stars took a well-deserved night off ...

Sanpellegrino Cafe Society awards

Sanpellegrino announces the winners of its Sydney Cafe Socie...

Jaeger-Le Coultre 180th birthday

Swiss watch company Jaeger-Le Coultre celebrated its 180th b...

NICI cocktail party

The National Indigenous Culinary Institute introduced its ne...

Best at Est

Est's crack troupe of waiters is ferrying an extra-special l...

Absolut Oz launch party

Bondi's Bucket List might not quite be East Egg but that did...

2014 Sydney Carnival at Royal Randwick

Randwick gets a taste of Melbourne Cup glamour this autumn r...

Taste of Sydney 2014

Time to strap on the eating boots, folks: Taste of Sydney is...

Calvisius caviar launch

It's one of those "tough job, but someone's got to do it" mo...

Little Sydney 2014 recap

The Little Sydney marquee space at Royal Randwick, featuring...

Sydney Festival 2015

Sydney Festival director Lieven Bertels shares his pick of t...

GT reader dinner: Billy Kwong, Sydney

Billy Kwong has reopened in new Potts Point digs and you can...

Nespresso launches decaf

Nespresso has released a new range of decaffeinated Grands C...

March into Merivale 2015

It's time for March into Merivale, the hospitality group's i...