Basque cuisine and Dom Pérignon Rosé Vintage 2008 are a match made in culinary heaven, and you'll be able to taste why in a special seven-course pairing dinner crafted by chef-patron Aitor Jeronimo Orive
Champagne makers would remember 2008 as a great year for champagnes, thanks to beautiful weather that started with grey, overcast skies that were followed by bright skies and sustained winds in September—just in time for harvest. Dom Pérignon was able to capture this moment in the Dom Pérignon Rosé Vintage 2008, a beautiful expression that allowed chef de cave Vincent Chaperon to play with the nuances of the pinot noir grape blended with chardonnay, and create a silky and full-bodied rosé made for celebrations.
That said, Dom Pérignon teamed up with chef-patron Aitor Jeronimo Orive of Michelin-starred Basque Kitchen by Aitor to create a seven-course menu that showcases his Basque heritage. This is, of course, is paired with the Dom Pérignon Rosé Vintage 2008 whose fruity aromas, acidic foundation and persistent finish elevate the dishes in a variety of delicious ways.
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Pintxos (or Spanish snacks) such as beef tartare topped with caviar, and mussels doused in paprika and vinegar start the meal on a good note; their varying flavour profiles are brightened by the rosé's fresh acidity.
As the meal progresses, you will be able to savour how the bubbly’s peonies and white pepper notes are drawn out when it is served with the likes of charcoal-grilled hake bathed in a hearty porrusalda with potatoes and leeks; signature txuleta (mature cow), its beefy flavours benefitting from the mild heat of the piquillo mousseline and the delightful crunch of the tempura piparras; and the bergamot sorbet with kaffir lime for a refreshing finish.
The Dom Pérignon Rosé Vintage 2008 menu is available from September 14 to October 31. Book here.