Elegance on the Arlberg: Laurent-Perrier presents N°27 with a gourmet menu!

Elegance on the Arlberg: Laurent-Perrier presents N°27 with a gourmet menu!

In a glittering ambience, the renowned champagne house Laurent-Perrier presented the latest iteration N°27 of its first-class prestige cuvée Grand Siècle. The exclusive master class took place at the beginning of September at the Hotel Aurelio in Lech and attracted numerous sparkling wine lovers. Lucie Pereyrede Nonancourt, granddaughter of founder Bernard de Nonancourt and ambassador of prestige cuvées, led the tasting with flying colors.

The tasting included the previous iterations N°23, N°24 and the current N°27. This noble cuvée combines the best characteristics of three vintages: 2012, 2013 and 2015, and has a golden robe with fine perlage. The complex aromas of honeysuckle, candied lemon, nuts, honey and pastries invite you to enjoy. Freshness, minerality and a complex fruitiness impress on the palate. To perfect the taste experience, the tasting was accompanied by a selected menu. Laurent-Perrier is currently the largest family-run champagne house and continues to impress with its creations.

Gourmet fair in Ottakring

A highlight of Viennese culinary art is the Gault&Millau Gourmet Fair 2025, where Laurent-Perrier is also represented. This trade fair takes place in the traditional Ottakringer brewery and promises enjoyment for all the senses. Milan Stevic, an experienced restaurateur, supplies the award-winning chefs in the Lohberg B2B area with exquisite champagne. The high demand for La Cuvée Brut shows that the enjoyment of Laurent-Perrier is very popular in Vienna.

The art of making champagne

But how does this fine wine actually come about? The harvest season for grapes in Champagne begins between late August and early September and is traditionally done by hand. Numerous factors play a role in ensuring the quality of the grapes: minimum alcohol content, aroma maturity and the degree of ripeness of the grapes are just a few of them. After the harvest, the whole bunch is pressed, with the first juice, the cuvée, being of the highest quality and yielding a maximum of 2,050 liters from 4,000 kg of grapes.

The path to champagne is long and complicated. After an initial fermentation, Vin Clair is created, a still base wine, the aging of which shapes the character of the later champagne. Various techniques are used throughout production, such as oxidative aging in wooden barrels to give the wine additional aromas. Ultimately, assemblage, the combination of different base wines, is crucial for the unique flavors that Laurent-Perrier creates.

Laurent-Perrier has not only presented a new iteration, but has also brought us closer to the deep roots of the champagne craft, while at the same time the anticipation for the gourmet fair in Ottakring continues to grow. If you're looking for the finest champagne in Vienna, you've come to the right place.