While the trend of drinking champagne as an aperitif rather than with dessert grew in popularity and led to the growing popularity of Brut wines, many champagne lovers remained attached to the subtlety of the pleasures of yesteryear. It's that sheer freshness and rich intensity that Laurent-Perrier Demi-Sec Champagne and Laurent-Perrier Brut personifies through freshness, lightness and elegance, and which people are rediscovering today.

Both champagnes were reintroduced to the Bahamian palate just in time for the holiday season at Bristol Wines & Spirits' Laurent-Perrier Champagne tasting at Aquafire Bar & Grill, West Bay Street, where the champagnes were paired with fresh blue point and Gulf oysters, capacious octopus with miniature greens served on Melba toast, shrimp ceviche, grilled spicy chicken wings, grilled flank steak with cilantro sauce and ground beef sliders with Lucayan lettuce and herbs.

Bristol Cellars Wine Manager Rusty Scates, the Laurent-Perrier offerings are the perfect accompaniment to Bahamian cuisine.

"If you prefer a drier style such as the Brut, this pairs perfectly with lobster, shrimp and all seafood, and even creamy dishes like traditional macaroni and cheese," said Scates. "If slightly sweeter is your preferred taste then pair this with mildly spicy Asian and Caribbean cuisines like curry or grilled meats," he said.

Laurent-Perrier Demi-Sec Champagne is the sweet touch that hits the spot. It is fresh, rich and intense, and is the ideal partner for sweet and savory combinations, and in particular magnifies desserts and cakes. It is described as a wine for grand occasions, and an ideal companion for desserts or sweet and savory dishes. Intense, brilliantly elegant and golden yellow, the blend of Chardonnay, Pinot Noir and Pinot Meunier is fresh and intensely rich, and charms with top notes of grilled almonds and hazelnuts. Patrons enjoyed champagne that was rounded and generous, warm and rich.

The Laurent-Perrier Brut personified freshness, lightness and elegance in the composition marked by a high percentage of Chardonnay with Pinot Noir and Pinot Meunier. A fresh, delicate color, Laurent-Perrier Brut is discretion itself with a pale gold color that highlights its delicate persistent bead. It's a wine with a mellowness, finesse and freshness that's combined to achieve a remarkable balance, in a succession of constantly shifting taste sensations and a long, satisfying finish.

The citrus and stone fruit notes of peaches, together with its own remarkable balance sustained by a subtle bead, means it can pair with the most delicate foods -- fish and seafood such as a clam chowder, and dishes made using white meat or poultry, such as a rabbit terrine, or poule au pot. It should be served in tulip glasses rather than flutes, to savor the full benefit of the sense experience it offers.

"What makes this Champagne unique is the dominant grape variety being Chardonnay, giving it that natural purity and incredible freshness," said Scates. "Freedom of spirit has first and foremost always been the driving force behind creative winemaking which has led to unique and highly successful range of champagnes. Laurent-Perrier abides by long-held traditions of respect for nature, passion for wine and dedication to quality."

Laurent-Perrier founded in 1812 has been avant-garde in creating unique and elegant Champagne for over 200 years, making it one of the world's most esteemed Champagne Houses, according to Scates. It is also the largest family-owned brand. Laurent-Perrier's style of freshness, lightness and elegance, was developed by the family to create a unique range of champagnes that are exported to more than 160 countries worldwide.

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