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The renowned champagne brand recently hosted a unique exploration of flavours that fuses gastronomy, neuroscience, and design
Set at Temu House in Petaling Jaya, champagne house G.H. Mumm sent guests on a journey of the senses unlike any other with its wines which feature the multifaceted qualities of pinot noir—the maison's signature grape since 1827.
Dubbed 'Taste Encounters with Mumm' which ran over four days, it was led by Bastien Michaud, the brand ambassador for G.H. Mumm in Malaysia. Guests were first treated to the fine champagne produced by the maison before they split into groups.
We first started off with a cocktail-making session where we successfully crafted a French 75 that combined Martell Cordon Bleu cognac and G.H. Mumm champagne.
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Next was the main session, where guests were introduced to an innovative concept that melds neuroscience and design to establish a new way to taste and appreciate the aromatic complexities of maison Mumm’s champagnes.
The experience was designed by cellar master Laurent Fresnet together with neuroscientist Gabriel Lepousez who has devoted 15 years to the study of how wine is tasted and perceived. The duo was joined by Octave de Gaulle, the designer behind the G.H. Mumm Grand Cordon Stellar, the first champagne that can be savoured in space.
For the Taste Encounters with Mumm experiment, special glasses were designed by de Gaulle. The first was a smooth, glossy bowl tinted with deep saturated purple on a thick, weighted stem with a stainless-steel base. It is significantly heavier than a traditional champagne glass.
The second glass was frosted on the outside, giving it an icy appearance and a grainy sensation on the lips. Its fine stem has sharp edges while the aluminium base, somewhat narrower than the classic Mumm champagne glass, has a slightly rough surface—it's overall much lighter than a standard champagne glass.
