A bottle of Dom Pérignon Vintage 2004 sleeps, calmly and safely, in the depths of our cellars in Hautvillers. Nurtured in the perfect conditions of temperature, humidity and obscurity that any wine collector’s cellar aims for, it is about to undertake a journey from darkness to light, revealed to the world at last. However, one last critical step remains before it is ready to take its leave.
Today I met the two chefs with whom I collaborate at Dom Pérignon. Pascal Tingaud and Bernard Dance have been assisting me for many years: we keep discovering new cultures and cuisines when traveling together, bringing back ideas from all over the world to Epernay. The three of us have been working for several months on food and wine pairings, creating a new Dark Revelation experience to fit Dom Pérignon Vintage 2004. Ideas have been voiced, outlines sketched, concepts elaborated upon… leading to such delicacies as “Grilled Crab and Licorice” or “Candied Lemon and Balsamic Jelly”. We are now focusing on the details, on the quality of the products and the perfection of the execution.
Even more than a marvelous complement to Dom Pérignon, exquisite food is the perfect medium to reveal all the nuances of Dom Pérignon’s character. Our commitment is to go beyond the standard pairings based on aromas to explore other aspects, such as confronting textures, matching intensity wth intensity or generating tension. An open mind is required to let our creativity and imagination express themselves. My advice to you in this regard is thus: dare to take risks; embrace the challenge; accept to be rewarded. A true, eye-opening food pairing with Dom Pérignon comes at this price.
