Dom Perignon Vintage 2005: Pairing structure with seafood and strawberries

From the cellars of Dom Perignon, another vintage is now ready to meet the world following nine long years of slow and deliberated maturation.

The Dom Perignon Vintage 2005 is born of a highly unusual climate when scorching heat waves and abundant rain took turns to brutally fall upon the vineyards. In true Dom Perignon spirit, however, the house did not let that deter it from releasing a batch that year.

“The image I have in my head of the champagne is that of fighting and taking risk,” tells Vincent Chaperon, oenologist of Dom Perignon. “This vintage fought through conditions which were very harsh. At the end, we have this wine, this vintage that only comes in a very small quantity of bottles. We really saved it.”

Vincent Chaperon, Dom Perignon Oenologist

“On the nose, it is dominated by the ripeness of fruits,” he adds. “There is some peach, apricot, tropical fruits in it that aren’t in the vintage 2004 or 2003. On the palate, it has this authority. It has a physical impression that is powerful.”

We explored the many facades of this vintage with a 3-course pairing lunch at Maison Francaise and discovered that it indeed stood strong and solid in structure with notes that are intriguingly spicy laced with a subtle silvery minerality.

Creamy Brittany Lobster Bisque, Oyster Mushroom and Fennel Ravioli 

Vincent says: "Seafood and shellfish are very common food to pair with Dom Perignon. With this champagne, we have a very natural minerality. On the nose, the elements of iodine is apparent, with a slight saltiness that is refreshing. It goes very well with the lobster bisque."

Tatler says: The rich bouquet of the Vintage 2005 truly reveals itself when sipped with a spoonful of the bisque. Rich, creamy and salty with a lightly tart tail, the soup lets the fruitiness of the champagne rise to the top by dulling out everything else. True to Vincent’s words, tropical fruits are most apparent, with a robust sweetness that adds dimension to the dish. It is a welcomed change that nothing citrusy was noted, a palate that is apparent in too many champagnes.

Grilled Atlantic Cod Fish, Filled Clam Potatoes and Beurre Blanc

Vincent says: "The Vintage 2005 has such a complexity of aromas that it can match the mild flavour of the potato clams and the creamy beurre blanc on the cod fish. The wine is able to answer and play with the different freshness and creaminess of seafood. "

Tatler says: The champagne is a dream with the clams. The saltiness of the shellfish matches the iodine trace of the champagne to the T. The fruitiness of the champagne also heightens the natural sweetness of the clams without overpowering its natural musk.

The cod goes fairly well with the Vintage 2005 on its own, without the beurre blanc sauce, because the champagne very subtly yet successfully buoys the very delicate sweetness of the fish. However, with the sauce, the champagne turns a little too dry for this writer’s preference with the creaminess and oiliness of the sauce drowning out the a vast majority of the champagne and its notes.

Strawberries in Mint Infusion

Vincent says: "There are two ways to pair champagne with food. One way is you match the notes so they bring out each other’s flavours. The other way is to use opposite flavours so the champagne’s notes shine above the contrasting tastes. The strawberries do just that – its sourness lets the sweetness of the peach and tropical fruit surface."

Tatler says: Deliciously refreshing and a good stray away from the heavy, creamy stuff, the strawberries served in a bowl of mint infusion are largely sweet with a slightly sour topnote. The slight sourness of the berries is all that is required to let the champagne bloom – the tropical fruitiness explodes with every sip, making dessert a truly refreshingly crisp affair.

For more information on the Dom Perignon VIntage 2005, log on to the official website here.

We recommend: 

• PHOTOS: The unveiling of the Dom Perignon Vintage 2005 at the French Embassy of Kuala Lumpur
• Dom Perignon Chef de Cuisine Pascal Tingaud on the vibrancy of the P2 champagne