Champagne house Piper-Heidsieck has created a bespoke cuvée for seafood restaurant group Wright Brothers specifically designed to pair with oysters.
Called Piper-Heidsieck Essentiel by Wright Brothers, the extra brut was devised to compliment a plethora of seafood dishes, including oysters, fish and shellfish in creamy sauces.
With a dosage of just 5g/l, the cuvée is a blend of 55% Pinot Noir, 30% Meunier and 15% Chardonnay, and is aged for four years on is lees before release. Reserve wines make up 18% of the blend.
According to Piper’s chef de cave, Emilien Boutillat, the Champagne is “crisp and refreshing with a nose of acacia flowers, pear, toast and lemon zest”. On the palate, it’s “fresh and mineral driven with flavours of pink grapefruit”.
“The collaboration with Piper was a great experience and we believe we have created the perfect accompaniment for seafood and shellfish.
“We look forward to continuing our close relationship with Piper-Heidsieck when we create our next blend,” said Wright Brothers co-founder, Robin Hancock.
Boutillat added: “A shared vision of sustainability and excellence made Wright Brothers the natural choice to visit us and take part in the creation of a bespoke Champagne to suit their seafood focused restaurants.
“Champagne and oysters both strongly express their place of origin, and when enjoyed together make for a memorable moment.”
Piper-Heidsieck Essentiel by Wright Brothers is available in all Wright Brothers restaurants, including Borough Market, Soho, South Kensington, Battersea Power Station and Spitalfields.
Wright Brothers was founded in 2002 by brothers-in-law Ben Wright and Robin Hancock, whose mission was to bring oysters back to popularity in the UK.
The food offering is headed up by group head chef Richard Kirkwood, who arrived at Wright Brothers by way of J Sheekey.