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Laurent  Perrier is an exclusive champagne house founded in 1812. Their most popular champagnes include:

• Laurent-Perrier Ultra Brut – this is a very dry champagne made without any added sugar (zero dosage). It is excellent with oysters, caviar, sushi, and fresh goat’s cheese. It is made with equal parts of Chardonnay and Pinot Noir. It has citrus and honeysuckle notes, and fresh mineral edge.
• Laurent-Perrier Cuvée Rosé makes a fine apéritif. It goes well with duck, lamb, creamy cheese, ceviche, grilled prawns, prosciutto, and berry desserts. It is even a match for Asian cuisine. It is made with 100% Pinot Noir grapes. It tastes of fresh red berries with strawberry, cherry, blackcurrant, and raspberry notes.
• Laurent-Perrier Millésimé. Laurent Perrier only makes Vintage champagne in particularly favorable years. Recent vintages are 1997, 1999, 2000, 2002. The Millésimes can be paired with dishes such as Carpaccio, sea food such as scallops, sea bass, turbot, and chicken. These vintages are made from a roughly 50/50 blend of Chardonnay and Pinot Noir, with the exact ratios varying from vintage to vintage. They tend to have a fruity character, varying from stone fruit such as plum, to hints of citrus, and some have a vanilla like finish.
• Laurent-Perrier Demi-Sec is a semi-sweet champagne. It goes well with desserts, in particular pastries. It is made with a blend of Chardonnay (45%), Pinot Noir (40%), and Pinot Meunier (15%). It has dried fruit and nut aromas, as it ages it develops deeper hone, and pine resin notes.