The range of Pol Roger Champagne hails from Aÿ, a region in France. Traditionally Aÿ has been a wine producing region where there is a variety of vineyards. Near Aÿ lies the nationally protected area called Montagne de Reims. In 1849, one of the Pol Roger family members, Pol Roger, was compelled to enter wine marketing when his father, a notary, fell critically ill. Pol Roger was said to have been just 18 years old when he sold his first bottle of champagne. Consequently, Pol Roger came to Epernay and settled there in 1851, with his family. During this time, his businesses flourished very well. At his demise in 1899, the company was taken over by his two sons.
The history and progress of the champagne
However, the two boys, Georges and Maurice, faced a great disaster when their factory cellars accidentally collapsed in 1900. The accident resulted in their losing over nearly two million bottles of wine. However, they succeeded in overcoming their loss by developing the firm even to a greater height than at the time the disaster hit them. Even members of royalty purchased champagne from the Rogers for the high quality of their products. However, the WWII halted their rapid development to some extent.
The era of Winston Churchill was emphatically vibrant for the production of champagne as Churchill himself became an important client. During this time, the range of brands of the wines expanded and the old Rose came into the limelight in 1961. The same year Cuvee Winston Churchill was launched and by this time, the firm owned over 201 acres of vineyards thus turning the USA into the biggest exporter of wines in the World.
When Benedictine monk Dom Perignon, was given the task of getting rid of the bubbles formed in the abbey’s sparkling wine and couldn’t get rid of them, he tasted his unintentional creation and excitedly called out to his fellow monks, “Come quickly! I am drinking the stars!” According to legend, the invention of champagne was thus discovered on 4th August 1693. Dom Perignon’s significant contribution in the development of champagne when he learned the technique to produce a white wine from red grapes was a major step in the improvement of the modern day champagne.
It is an elegant Champagne produced from Pinot Noir, and Chardonnay grapes. The Pierre Paillard Brut with an alcohol content of 12% is outstanding and comes highly recommended by wine connoisseurs. Its yellow colour is tinged with highlights of a greenish hue and contains flowery aromas reminiscent of white flowers, the undergrowth and the fruitiness of peach and apricots. It is creamy with great freshness and finesse provided by the chardonnay while the body and corpulence come from the Pinot Noir. It is relatively young considering the 36 months of ageing that goes to produce this excellent Pierre Paillard Brut Champagne.
It is served best in a champagne glass at 7 – 8ºC paired with Appetisers, soft cheeses, blue fish, Seafood, poultry and white fish.
Here is another excellent Champagne made from Pinot Noir Pinot Meunier and Chardonnay grapes that are best served between 4ºC and 8ºC
It is served best in a champagne glass at 4 – 8ºC paired with Appetisers, soft cheeses, Seafood, poultry and white fish.