By James Atkinson

Piper-Heidsieck Champagne this week hosted a progressive dinner on an unprecedented scale at Sydney's The Star entertainment complex, which was attended by hospitality trade from the country's leading bars and restaurants.

In Australia to oversee proceedings were Piper-Heidsieck president Cecile Bonneford and chef de cave Regus Camus, who in 2012 won Sparkling Winemaker of the Year for the sixth time running at the International Wine Challenge in London.

The event was the first major activation by Piper-Heidsieck's new Australian distributor, Robert Oatley Vineyards, which partnered with the champagne house earlier this year.

Invitees experienced dishes from The Star restaurants Sokyo, Momofuku Seiobo, Balla, Black By Ezard, with desserts by pattisier Adriano Zumbo served at Cherry cocktail bar.

Dishes were matched to Piper-Heidsieck Brut NV, Brut Vintage 2006, Rose Sauvage, Rare Vintage 2002 (pictured above left) and Cuvee Sublime. [continues below]

L-R: Robert Oatley's Darren Jahn with Piper-Heidsieck president Cecille Bonnefond, chef de cave Regus Camus and Christopher Descours, president of owner EPI 

"You judge a house of champagne on its Brut NV, on its style and its consistency over time," Camus told guests. 

He said that depending on the years, Piper-Heidsieck Brut NV has between 55 and 60 per cent of Pinot Noir, 15 to 20 per cent Pinot Meunier, and the remainder is Chardonnay.

"Every year there will be between 10 and 15 per cent reserve wines added – Chardonnay and Pinot Noir of between four and five years of age," he said.

Camus said this blending discipline gives Piper-Heidsieck champagnes their structure and length, with Pinot Meunier the strongest contributor to its hallmark crunchy apple and juicy pear fruit flavours.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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