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 96 points Robert Parker's Wine Advocate: "The 2003 Dom Perignon is at
first intensely floral, with perfumed jasmine that dominates the
bouquet. With time in the glass the wine gains richness as the flavors
turn decidedly riper and almost tropical. Ripe apricots, passion fruit
and peaches emerge from this flashy, opulent Dom Perignon.
Many describes the vintage as
very ripe and adds that some of the Chardonnay showed the ill-effects of
the hot growing season in it the somewhat burned, dehydrated fruit that
came in that year. This bottle was disgorged in July, 2010. To be
released summer 2011. Anticipated maturity: Late 2012-2033.
Wine Spectator: "A rich and smoky Champagne in a graceful
package, with a beautiful, fine-grained texture to it and layers of
flavor-biscuit, candied lemon peel, coffee liqueur, chamomile, pine
crystallized honey and wood smoke. This is the haute couture of the
Champagne world-all about elegance, texture and attention to detail.
Drink now thorugh 2027."
Dom Pérignon is a brand of vintage
Champagne produced by the Champagne house Moët & Chandon and serves
as that house's prestige champagne. It is named after Dom Pérignon, a
Benedictine monk who was an important quality pioneer for Champagne.
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Caviar and champagne have long been considered the perfect match when one mentions gourmet pairings.
When enjoying caviar and champagne,
only the driest champagne will do. Champagne selected for caviar should
be brut or extra-sec. The dryness of champagne has to do with the
amount of sugar added to it. French brut has a sugar content of 0.5% to
1.5%, while French extra-sec has a sugar content of 1% to 2%. Compare
this to a demi-sec or a doux, which can have a sugar content above 6%.
The most frequently ordered
champagne in fine restaurants to go with a serving of caviar is Dom
Pérignon, the leader in the Moët et Chandon line. Vintages are a matter
of personal choice, but the excellent 1990 seems perfect with ossetra
caviar. Taittinger is another popular choice, as well has vintage Krug.
In the end, personal preferences, as well as the pocketbook, dictate
the choice you make.
Good caviar and good champagne go hand-in-hand. Don't just serve caviar; present it, It is entirely worth it.
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Beluga
Sevruga
