Champagne Joseph Perrier

Cuvee Royale Brut Vintage 2008

Winner Top 100 Sparkling Wines
Grape Varieties
Chardonnay (50%) Champagne, France
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $75.00
  • Champagne Joseph Perrier
    69 avenue de Paris
    Châlons-en-Champagne, Champagne Ardenne
    France 51000
  • Mister Jean-Claude Fourmon, Proprietor
  • Phone (33) 6 03970510

Intense fruit-focus on the nose, yet no shortage of lees-aged complexity. Subtle fresh bread aromas, integrated savoury flavours with a classy, balanced and complex palate. Well-measured, integrated and quite refined. Not a great match for this tight style of wine, unfortunately.

Ripe red apple and grilled toast on the bouquet with chalky undertones. Crisp, full- bodied and dry showing toasty complexity and a rounded finish. The red apple notes in the wine are brought out when paired with the hashbrown.

Very nutty. Complex and attractive nose. A lovely dry and lingering finish. Slight cheesiness comes through with the dish. A good lingering finish

Lifted mealy fresh citrus fruits, complex toast and brie, the palate is underpinned by chewy acid running the length of the palate with texture and refinement.The food pairs well with the wine. The potato hashbrown is contained by the acidity of the wine. The sour-cream roundness balances the wines acidity. The mouthfeel is fresh and clean.

Rich and ripe, lovely complexity on the palate, seductive white flowers, bread and roasted hazelnuts, a wine of great power, yet has great finesse on the palate. Works well potato/apple hash

Mid yellow straw. Quite intense dried quince, vanilla and nutty aromas. Rich fruity and savoury nutty flavours on the palate. Great length of flavour. Quite a nice win and food match. Wine had enough weight and flavour.

Brown looking, Aldehydic walnut nose. Stale and uninviting. Finishes tough and short. With Food ? hoped the nuttiness would have redeemed the wine with food but still looks and feels clunky/out f balance. Has a coarseness that detracts.

The Sparkling Wines were judged with

Potato and apple hashbrown with saffron

Presented by chef Marcell Kustos


  • 2 pc baking potatoes, peeled and grated
  • 1 pc Granny Smith, peeled and grated
  • 1 pinch saffron
  • 3 Tbsp flour
  • 6 Tbsp oil
  • Sour cream for serving


  1. Add salt, saffron to the grated potatoes and microwave for 3 minutes.
  2. Add the grated apples and flour.
  3. Shape patties and fry each side for 3 minutes or until golden and crispy outside.
  4. Serve it with sour cream.