The Champagne Bar at Sankara Hotel’s rooftop was the place to be as various key media personalities were taken through the tasting of G.H Mumm- a part of Martell Mumm Perrier Jouet, the prestigious Cognac and Champagne business of Pernod Ricard.
With a strong heritage dating back from 1827, G.H.Mumm is the number one Champagne House in France and number three in the world. Mumm has a long and proud history of producing the one of the world’s most consistent Non-Vintage Champagnes on the market.
We had the pleasure of pairing the Cordon Rouge with tartlet ratatouille, chicken liver pate and cured salmon. Not only is this the perfect celebratory Champagne it is also a wonderful food pairing wine due to the high proportion of Pinot Noir lending a definite complexity that has become a trademark.
The sharpness of the Cordon Rouge cut through the oiliness of the salmon with ease and beauty, offering the meal a fantastic finish.
Lamb, baby baked potato and Balinese fish sate also paired well with the brut champagne.
G.H. Mumm Le Rosé Champagne stays true to the house style with its balance of freshness and intensity. It’s made by the age-old Champagne tradition of mixing red wine of the region with white wines. This champagne paired well with macaroons, lime meringue pie and bittersweet Belgian chocolate and orange tartlets.
As a winemaker, Georges Hermann Mumm was driven by a single motto: “only the best”. In 1876, he decided to ornament the bottle with a red silk ribbon, a symbol of the highest of French honours, the Ordre Royal et Militaire de Saint Louis then the Grand Cordon de la Légion d’Honneur. And after the wonderful tasting, we couldn’t agree more.