Reims or Epernay: Full day Champagne Mumm, family grower & lunch
Meet your guide at 09:20 AM in front of the Office de Tourisme at Cour de la Gare, 51100 Reims, and embark on a memorable Champagne journey. Your day begins with an ...
Profile
Structure
Drinking window
Latest scored vintage 2013: best 2021 to 2043.
vintage8 yrs30 yrs32 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Decanter reviewed 2021 | 2013 | 95/100 |
Scores as published by each critic for the vintage shown.
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 Silky stone fruit and saline minerality frame fine white fish.More wines for fish →Find turbot or sole on TableJourney →
- Souffle au fromage The wine's creamy texture and lift mirror the airy souffle.More wines for cheese →Find souffle au fromage on TableJourney →
- Roast poularde Smoke and brioche notes echo roasted poultry skin.More wines for chicken and white meat →Find roast poularde on TableJourney →
With cheese
How to serve Dom Perignon
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute. A tulip shape rewards the bouquet better than a narrow flute and frames the wine's structure.
- 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.
- 1936First commercial release, the 1921 vintage
- 2014House reframes successive disgorgements as Plenitudes P1, P2 and P3
Facts
- Producer
- Moet & Chandon · visiting guide
- 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
Frequently asked about Dom Perignon
What does Dom Perignon taste like?
On the nose, white peach, almond blossom, candied citrus, smoke, brioche. On the palate, stone fruit, saline minerality, silky texture, spice. Structurally full-bodied, high acidity with a long finish. 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.
When should I drink Dom Perignon?
Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Dom Perignon?
Turbot or sole is the canonical pairing. Other strong matches include Souffle au fromage and Roast poularde. Silky stone fruit and saline minerality frame fine white fish.
What grapes are in Dom Perignon?
The blend is Chardonnay, Pinot Noir. The wine is classified as AOC Champagne.
Tags
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