How do innovation and tradition blend on your watch?
When you think about it, I have been on the planet for just a few decades, compared to almost 240 years of history of the House. My goal is to always respect and keep the consistency of our style. Due to climate change, we’re seeing more extreme weather, so more ripeness of the grapes. This is where B Corp came into the picture for Piper-Heidsieck. In 2022, we became the first B Corp-certified Champagne house, a powerful way to accelerate our transformation.
The best Champagne you’ve ever experienced?
From Piper-Heidsieck it would be Rare Champagne, particularly the 2002 vintage. I fell in love with it long before I ever joined the company. In 2009, I also tried some remarkable wines from Château Margaux, which remains a cherished favourite to this day.
Opening the bottle, do you twist, pop or sabre?
In Champagne, we almost never sabre bottles. It can be quite dangerous, so I always advise caution. Personally, I prefer to gently twist the bottle to remove the cork as quietly as possible. It’s the elegant way to open Champagne. That said, for special occasions, I do enjoy popping the cork to bring a spark of joy.
Bottle, magnum or jeroboam?
My personal favourite is the magnum. The neck is the same size as a standard bottle, but it holds twice the volume. With a lower ratio of oxygen in the bottle, the Champagne ages at half the speed. If you enjoy aging Champagne to develop added complexity, a magnum offers freshness and depth over time.
Your Champagne pairing rules?
You can enjoy Champagne throughout the entire meal, from start to finish – it’s a versatile companion. Dessert, however, can be a bit trickier to pair. If you decide to serve Champagne with dessert, make sure the dish isn’t overly sweet. Too much sugar can clash with Champagne’s hallmark freshness and acidity and overpower the balance.
A Champagne faux pas?
Waiting for something to celebrate. Small moments of happiness should be toasted with Champagne.
Your last supper pairing?
The biggest cheese plate imaginable, accompanied by excellent Champagne, some Burgundy, a New Zealand pinot noir, and perhaps a pinot noir from Mornington Peninsula as well. It would be the perfect indulgence.
See more from Émilien Boutillat at piper-heidsieck.com
Related stories
Native ad body.
Native ad body.
Native ad body.
