Perrier Jouet Tasting at Bryant Park Hotel, Loft Space

This past Friday's happy hour was not spent at the local bar offering $4.00 margaritas. Instead, industry insiders spent their afternoon sipping on the champagne that comprises the Perrier-Jouët portfolio and socializing with the Perrier-Jouët cellar master (a.k.a. Chef de Cave)Hervé Deschamps at the Bryant Park Hotel, Loft Space.

Hervé Deschamps is only the 7th Chef de Cave of Perrier-Jouët in the past 200 years. Hervé Deschamps succeeded André Bavaret in 1993, after 10 years of apprenticeship, and has since followed the traditions that Perrier-Jouët has used since the 1800s. Hervé Deschamps describes the philosophy, “I go straight to the blending stage, rather like an artist, trusting in an inexplicable fusion of intuition, sensitivity and skill.”

Hervé Spent last week in New York City, meeting various press relations, hosting luncheons, you name is. As a result, it must have been relaxing that the Friday evening tasting was very informal and attendees tasted the various champagnes at their leisure as Hervé Deschamps graciously answered each question.

The tasting spanned the Perrier-Jouët portfolio, beginning with the Perrier-Jouët Grand Brut NV. The wine, made of 40% Pinot Noir, 40% Pinot Meuniur and 20% Chardonnay, blended with 10%-20% Reserve wine to create the final cruveé displayed the distinct character of Perrier-Jouët; elegant, complex and crisp, well balanced with a fine, persistent mouthfeel lingering on the palate with tons of apples and lemon.

Next was the Perrier-Jouët 2000 Fleur de Champagne made up of 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier. Despite the disconcerting weather of 2000, the year turned out to be great for vintage champagne.

Third in the lineup was the Perrier-Jouët 2000 Fleur de Champagne Blanc de Blancs, which is creation of Hervé Deschamps’ himself. This champagne is made of 100% Chardonnay and is only created in the best years. Suggested food pairing of caviar only enhances the high profile and elegance of the wine.

For the fourth and fifth champagnes, the tasting moved to rosé champagne. The Perrier-Jouët Blason Rosé NV was first to be tasted, comprised of 40% Pinot Noir, 30% Pinot Meunier and 30% Chardonnay. 20% of the blend is comprised of reserve wines made of grapes sourced from several grand cru regions.

Finally, the Perrier-Jouët 2002 Fleur de Champagne Rosé. Composed of 55% Pinot Noir and 45% Chardonnay sourced from grand cru vineyards, this champagne is only aged four to five years instead of the typical six to seven to preserve the, “airy elegance of the rosé.”

Overall, the event was a great success. Participants were able to ask questions and taste wines at their own pace without feeling the pressure one may sometimes feel in a guided tasting. At about 6pm, the event wrapped up and Hervé Deschamps’ was whisked to JFK to catch an evening flight back to France. He hopes to return to the United States in March.