In 1902, Emile Gallé designed a delicate spray of anemones to be engraved on the prestigious cuvées of Perrier-Jouët Champagnes. The House has remained loyal to this artistic heritage ever since. The same tradition gave rise to Beauting: a vision of gastronomy which embraces Beauty and Good Food, turning each dish into a work of art, in perfect harmony with each cuvée. A unique sensory experience and a feast for the eye and the palate alike.
This intriguing cuvée can be served between 10° and 12°C, either as an aperitif or with food.
It matches beautifully with flavours ranging from game birds such as goose or pigeon to desserts such as fruit charlotte, or red berry pavlova.