The class took place in the Madarin Bar of Mandarin Oriental, the home of Bar Boulud and the soon to open Dinner by Heston Blumenthal. Leading the class were David Hesketh MW, MD of Laurent-Perrier UK, and Lucia van der Post, journalist and author of “Things I wish my mother had told me”. The focus was of course champagne and in particular, the selection from Laurent-Perrier.
Today, the House of Laurent-Perrier is the fourth largest champagne brand in the world and remains a family owned business with members of the Nonancourt family on its Management Board.
But back to the evening and learning about the art of entertaining. As the guests gathered at the bar, Laurent-Perrier Grand Siècle was served in classic champagne flutes and matched to savoury canapés. There was quite a selection, from wild mushroom risotto to roulade of Fois Gras, but the pan-fried scallops with parsnip purée and Alsace bacon and the smoked salmon with caviar on toasted Brioche were particularly excellent.
So here is what you need to know:
- To open a bottle of champagne, you should first release the cork from the foil and its wire cage, minimising the agitation to the bottle. Then hold the bottle at a slight incline, with the cork in one hand and the base of the bottle in the other, gently twist the bottle to ease the cork out. Ideally the sound should be a hiss rather than a pop as it means more bubbles are retained in the champagne itself.
- A champagne flute should always be used. The correct way to pour is to first fill to 1/3 of the glass before topping up to ¾ full. This allows the guests to appreciate the aroma from the champagne before enjoying the taste.
- For a bigger party, it’s usually best to select a non vintage. It goes well with most canapés and will facilitate ease of conversation, adding a sense of occasion without imposition. Hesketh suggests the Laurent-Perrier Brut NV or the Ultra Brut for those calorie conscious.
- For smaller parties of discerning guests, you want a vintage. There’s more depth of flavour and complexity of aroma – the sort of drink that you might enjoy and discuss. Hesketh suggests vintages from the 90s, in particular, 1996 and 2000 from Laurent-Perrier.
- For special occasion or Christmas lunch, you want something with real complexity. Heskeths suggests the multi-vintage Laurent-Perrier Grand Siècle – it even has its own special pewter holder.
- For those romantic occasions, there’s always a rosé. Hesketh suggests the Laurent-Perrier Cuvée Rose Brut.