Dom Perignon 06′ – An Introduction

Processed with VSCO with 3 preset

One of the best champagne produced in France, this post will highlight Dom Perignon 2006 vintage. I’d like to share my thoughts on the tasting notes, and a little on food pairing. Feel free to drop in your comments to share some of your thoughts at the end of this.

Just a brief introduction to spin this off, Dom Perignon is a prestige Cuvée, which is the top champagne made by a producer, and in this case Moët and Chandon champagne house. The champagne is named after a Benedictine Monk, a 17th century monk who lived in the Abbey of Hautvillers (North-eastern France).

Producer:

Moet and Chandon (Co-Owner of LVMH, Moet Hennessy Louis Vuitton SA)

Vintage:

2006

Grape Variety:

Chardonnay, Pinot Noir (slightly more Chardonnay than Pinot Noir)

Nose:

Graceful yet seductive, starting with a floral and fruity note that rapidly darkens into toasted notes. Imagine the aroma of a floral tea next to a toasted bread in front of you.

Palate:

Linear profile with roundness of flavour that is creamy and silky, with a subtle accent of briny flavour of the sea. Overall, very lively and elegant on the palate.

Food Pairing:

Processed with VSCO with n1 preset

Walnut toast, foie gras terrine, gratinated figs, perigord truffles
Canteloupe at Troika Sky Dining, Kuala Lumpur, Malaysia – New Year’s Eve Menu 2017

Foie Gras

The crisp acidity and minerality of the champagne cuts through the rich and fatty foie gras perfectly, providing a beautiful balance of flavour in the mouth. If you are not a fan of foie gras, swap it with fried chicken and it works wonder too!

Truffle 

Truffle has a wild and earthy depth, the umami (the fifth taste they call it) enhances the minerality and acidity in the champagne. Certainly a refreshing combination.

food2logo

Heart of artichoke, creme fraiche, poached egg at 65 degrees, Scottish smoked salmon, topped with caviar
Home Cook: Dr Vincent Tan

Caviar

Caviar x Champagne – considered as the quintessential match. The rich and salty character of Caviar enhances the body in the champagne. One of the best treat for a memorable event/celebration!

Fun Facts:

To wrap it up, if you are planning to pop a champagne (which you actually shouldn’t ‘pop’ a good bottle of champagne, I’ll explain why in the next article), ditch the flute and use a white wine glass instead to fully enjoy and appreciate the bouquet of champagne. That’s all for now, till next time!

sign2

Dr Vincent Tan

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Create a website or blog at WordPress.com
%d bloggers like this: