The beginning of a new phase

After several years of aging, the decision on when to start the process of disgorging falls to Séverine Frerson, Perrier-Jouët’s Cellar Master and the gatekeeper of the House’s indelible style from the vineyard to the cellar. The necks of the bottles are frozen so that the lees can be teased out, then replaced with the liqueur de dosage which determines the level of sugar and, in turn, the signature “brut” style of the nascent champagne.

Achieving harmony

Requiring extreme precision, the addition of liqueur de dosage to the champagne endows each cuvée with its own distinctive style. This delicate nectar helps to determine the residual sugar content of the wines, delineating the crisp, floral character which has become the hallmark of Maison Perrier-Jouët. From “doux” to “extra brut”, liqueur de dosage determines the champagne profile. At Perrier-Jouët, the result is always a “brut” champagne, which has been the house's signature style since its creation.

The final step before tasting

The champagne bottles are now ready to be sealed with their cork stoppers and iconic wire cages. After a few more months of aging, they will be ready to leave the House’s cellars and wing their way to lovers of Perrier-Jouët champagne all over the world.

The art of tasting

You may prefer to keep your Perrier-Jouët champagnes for a few years or more. If so, choose a cool, dark, humid, odorless space which is well-ventilated and protected from vibrations, in order to ensure that the champagne’s inimitable qualities are fully intact when the time comes to pop the cork.
Before tasting, chill the bottle to between 46 and 50°F (8-10°C), remove the foil, release the eyelet from the wire cage and untwist. Then remove or loosen the wire cage, taking care to hold down the cork with your thumb. Grip the cork firmly and hold the bottle at the base, turning the bottle gently to release the cork without letting it fly away. Finally, serve each glass in two pours so that the champagne has time to open up in the glass.


Chapter 6
The art of pairing
The art of pairing
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