Dom Perignon

In the glass

Aroma: white peach, almond blossom, candied citrus, smoke, brioche

Palate: stone fruit, saline minerality, silky texture, spice

A single-vintage prestige cuvee of silky, sculpted precision: white peach and candied citrus over a smoky, saline mineral core that the house calls its first plenitude.

What it pairs with

• Turbot or sole Find turbot or sole on TableJourney →
  Silky stone fruit and saline minerality frame fine white fish.
• Souffle au fromage Find souffle au fromage on TableJourney →
  The wine's creamy texture and lift mirror the airy souffle.
• Roast poularde Find roast poularde on TableJourney →
  Smoke and brioche notes echo roasted poultry skin.

How to serve Dom Perignon

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a tulip flute. A tulip shape rewards the bouquet better than a narrow flute and frames the wine's structure.
4. Pair with. Turbot or sole, Souffle au fromage, Roast poularde. Match the wine's structure to the dish's fat and salt.

History

First produced from the 1921 vintage and released in 1936, Dom Perignon is made only in years deemed worthy of a vintage, always as a blend of Chardonnay and Pinot Noir, and released after long lees ageing.

1. 1936 — First commercial release, the 1921 vintage
2. 2014 — House reframes successive disgorgements as Plenitudes P1, P2 and P3

Facts

Producer

Moet & Chandon

Grapes

Chardonnay, Pinot Noir

Classification

AOC Champagne

Oak

No oak; long lees ageing on a single declared vintage to first Plenitude

ABV

12.5%

Price

EUR 180 to 280 at retail

Drinking window

8 to 30 from vintage

First vintage

1936

Scores

• Decanter 95 (2013 vintage, reviewed 2021)

Frequently asked about Dom Perignon

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