My choice of champagne or cava depends often on my budget, but if I am having a day when the budget isn't a consideration the Laurent Perrier - Ultra Brut will always win the day for me.
The Ultra Brut is quite an unique Champagne in that it is made without the addition of any sugar. This lack of sugar addition means that the grapes selected for this champagne need to be picked very carefully as they need to be very ripe for the natural sugar in the grapes to be present to allow fermentation to happen. The grapes used in this champagne are nearly equal parts of Chardonnay and Pinot Noir.
The colour of the champagne is a light straw yellow and the bubbles in the champagne are bountiful and very small as they bubble away in the glass.
The smell of the champagne is to me a mixture of nice crisp red apples, citrusy notes of lemon and orange blossom. The company's tasting notes refer to a fresh sea breeze for some mineral notes but I never get any hints of these personally.
The taste of the champagne is very crisp and dry and the bubbles seem to break up wonderfully in the mouth releasing lots of fresh fruit flavours into the mouth. It is wonderfully bone dry without any hints of acidity that you can get from some very dry wines and champagnes. There is also a hint of almonds in the mouth as well, these are just a nuance though and not a full blown almond taste of say marzipan which would make it too sweet. There is a nice creaminess to the taste as well that I personally think helps balance out the dryness and stops it being acidic to the taste. I also find it has a lot of staying power and the concentration of flavours lasts well in the mouth. This I think personally means that it is an ideal aperitif champagne to cleanse the palate before a meal or in-between courses even if you were having a banquet.
I believe this champagne as well as suiting aperitifs and canapés, accompanies fish such as salmon well as it helps cut through the oiliness of salmon and gives the salmon it is accompanying a nice lift. Laurent Perrier recommend this champagne as a perfect accompaniment to both sushi and caviar now I loathe caviar so can't really comment but it does suit sushi very well. Indeed it was as an accompaniment to sushi and sashimi that I first tried this champagne and it enhances very well the fish and the dry notes of the champagne helps cut through some of the stickiness of the rice in some sushi dishes that I have had.
Overall I would definitely recommend this champagne if you are fan of very dry wines and champagne as it has a wonderful scent and taste delightfully dry and crisp with a touch of creaminess to stop it becoming too acidic. It is a great accompaniment to fish as well as an aperitif. It is not as regularly available from Supermarkets but a lot of off licenses and wine merchants sell this. On line retailers that stock this include Virgin Wines at £39.99 putting it as definite treat champagne compared to some cheaper makes. I would give it 5 stars for taste and 3 stars for price so my overall rating is 4 stars.
Its creation is contemporary like that of Nouvelle Cuisine. Similar to this lighter, purer way of preparing food, Laurent-Perrier Ultra Brut appears without make-up, in its natural form. It is a brut nature champagne, that is, with no dosage, and making i