The sensory universe of Dom Pérignon is infinitely complex—or at least that’s how it appears to me. Attempting to map it out is a daunting task. How would I know? Because I have tried! Ever since I became Dom Pérignon’s chef de cave, I have strived to experience, explore and sense the singularity of Dom Pérignon. Each person I meet contributes to this by sharing a unique view of Dom Pérignon, which in turn nourishes my inspiration.
One such person is Alexandre Schmitt, a trained perfumer who decided to bring his expertise to the world of wine. During our first encounter, we started by focusing on the aromatic palette of Dom Pérignon. One idea leading to another, we ended up discussing extensively the concept of objectifying subjectivity—turning sensations, reflexively linked to memories and inherently personal, into perceptions that can be precisely identified and can thus gain somewhat of a universal quality.
Our brains intuitively turn sensations into mere evocations, reaching out to souvenirs, impressions and emotions. In this sense perception operates associatively: this is why various tasters can name a combination of aromas differently based on their own experiences. It therefore becomes all the more important to delimit a common ground allowing us to share our perceptions with each other. I plan to provide significant examples in two upcoming entries revolving around Dom Pérignon vintages from 2002 to 2006, and the concept of Plénitudes.