Laurent-Perrier has been producing a Demi-Sec since the 19th century, when it was known as "Laurent-Perrier Excellent". Today it is heralded by connoisseurs for its diverse food pairing opportunities.
The general movement towards dryer wines along with the custom of drinking Champagne as an aperitif, has generalized the consumption of brut. But many wine-lovers still enjoy the softness and the gentle reminder of past pleasures provided by a Demi-Sec, especially when served with a dessert.
More than 55 crus make up the blend. Typically, Laurent-Perrier incorporates 10% to 20% of reserve wines into the blend, though some years this is higher. The second fermentation on its lees lasts at least three years. The dosage used is a liqueur made from sugar and wine from the same batch. Roughly 45 grams of this liqueur per liter are required.
Its bright, shining color is a fairly deep golden hue. Its nose is intense, with a range of aromas, such as dried fruit, almonds and hazelnuts, with grilled and toasted hints. After a little aging, these will evolve to even deeper aromas of honey and pine resin. The richness of the Demi-Sec naturally calls for sweet dessert dishes, such as pastries or chocolate, enhancing them with considerable depth.