There is a growing interest in non-alcoholic beverages. Perhaps you do not drink alcohol, at least not in small quantities or on special occasions. In fact, the market for non-alcoholic festive drinks is flourishing. It can sometimes be difficult to find a real gem among the other non-alcoholic sparkling drinks on the market. That is why, with So Jennie Paris, we decided to have our recipe tasted by the most adventurous palates of the “Gourmets de France” jury, made up of top chefs, bakers and sommeliers. They were the guests of Chef Franck Putelat, Meilleure Ouvrier de France in Carcassonne, at his double Michelin-starred restaurant during the June edition.

Let’s find out about what thought when they tasted and discovered after tasting their first non-alcoholic sparkling. 

The jury’s review on So Jennie Paris Rosé :

Accustomed to the taste of prestige wines, Champagne or famouscrémants, the jury “Gourmets de France”, made up of some of the best palates, has given its review on So Jennie Paris, Rosé. Chefs and sommeliers, agreed on the original recipe with an elegant pink color and a delicate fruity sent, created in 2012 by Jennie Kergoat-Ruelland : 

Thomas Brieu is a sommelier, who runs the brasserie “À 4 Temps”. He gives us his opinion after his tasting experience  :”

“The nose is very nice, with hints of table grape, chasselas or event fresh muscat. I find it very elegant, not too sweet and it’s still quite refreshing, the palate is fresh and elegant. I think it’s very well made for an alcohol-free product, it’s very pleasant.”

Chef Franck Putelat, Meilleur Ouvrier de France and two stars Michelin, editor of the day adds the following :“It’s a very good sparkling product. The bottle is beautiful.”

Cyril Thévenet, an experienced sommelier, was impressed by the freshness, the floral notes and the light fruitiness : “It’s interesting. It’s fruity and floral. It’s fresh. Round on the palate. It’s very good. It’s quite well made. A nice alternative.”

Gabriel Carrière, sommelier and creator of the Grain Divin, agrees : “It’s very good and flattering. The bubbles are fine. It’s elegant. It’s a good product that many people will enjoy.”

 Cédric vernice, Sommelier and cavist, also emphasis the thinness and elegance of the bubbles.“Quite flattering on the fruit. The bubbles are fine and pleasant.”

Finally, Star chef  Erwan Houssin, the freshness and purity of So Jennie is recalled by: “Very good, very pleasant, very refreshing. It’s pure, it’s not processed.”

The team was both proud and delighted to hear that our original recipe had been tested and approved by this prestigious panel of judges. We hope that you will find the same pleasure in discovering and tasting So Jennie Paris in its original version: Rosée.

Food pairing with So Jennie, by the Jury :

As with exceptional wines and sparkling wines, gastronomy is at the heart of this event. The experts have come up with food pairings for So Jennie Paris.

The dish  : 

Crayfish, crayfish juice and tops of carrots. Best served with a flute of So Jennie Rosé to fully reveal the flavours and for unprecedented elegance.

The Dessert:

Strawberry Vacherin or Red Fruit Millefeuille. For the gourmet palate, So Jennie Rosé is the perfect companion for desserts. Pair it with seasonal fruit to reveal the delicate fruitiness and light sweetness of So Jennie Rosé.

Watch the video below to discover the comments of the “Gourmets de France” jury.

To live the same experience as the Jury, go now on the so Jennie Paris boutique.