"One must have a visionary spirit and an exceptional sense of daring to embody true ambition" Dom Pierre Perignon.
In 1668, a young monk named Pierre Perignon takes office as the cellarer and procurator of the Benedictine abbey of Hautvillers, in the heart of Champagne. Under his watch, the abbey prospers, especially the vineyards. Until his death in 1715, he makes no exception in his ambitions to create "the best wine in the world", as he said himself in September 29th, 1694. Dom Pierre Perignon went on to invent, perfect and later pass on his enhanced techniques to create a wine whose reputation is still second to none.
The Dom Perignon Manifesto proclaims the principles that govern the concept and making of its exceptional champagnes, a singular vision of the creation of wine. A declaration of the aesthetic vision inherent in Dom Perignon since its origins, these strong, simple principles testify to Dom Perignon's commitments to creation and continue the visionary work of that young monk, Dom Pierre Perignon.
With some of the finest Vintage Champagnes in the world, Dom Perignon continues to strive to make " the best wine in the world", and we think they just might have achieved this.
With its precision and vibrancy, Dom Pérignon Vintage 2013 can pair in a fantastic way with the minerality and freshness of seafood. Vintage 2013 can also react with intense culinary sensations. such as spicy dishes, which are an interesting way to let the wine express itself.
The Dom Pérignon gastronomic experience radically explores an entire realm of possibilities while revealing the facets of the wine with its unique character and singular personality. To bring out the aromatic nuances of Dom Pérignon Rose Vintage 2009, the chef Alajmo have created a pairing featuring a spicy tarragon risotto with matcha, served With a yellow tomato sorbet and nigella powder. A combination of tastes that reveal the duality of the vintage wine, highlighting its fresh yet earthly notes.
The wine is vibrant, a trait that can be revealed by revealed by lobster, molé verde and cardamom. The combination of veal, dashi broth and spirulina will bring out the paradoxical facet of the wine while pigeon, pistachio and kalamanci baklava will highlight its light. The wine is tactile: a green tomato sorbet will magnify its silky, creamy character. The wine exhibits a balanced tension: a facet that can be explored thanks to routed pineapple, candied citrus peel and aniseed.
