The opportunity to taste Champagne’s iconic Dom Pérignon in the company of Chef de Cave, Richard Geoffroy was not to be missed. 15 of us sat down in the minimalist and contemporary setting of the Louise Blouin Foundation to listen to this most infectiously effusive of winemakers. Geoffroy told us how it was his desire to get away from the standard concept of tasting a number of wines together, which he feels dilutes the picture. Instead, we were to combine the flavours of numerous small dishes with the latest release of Dom Pérignon, in order to allow each dish to work its own unique magic and release the myriad characteristics of the 2004 vintage. We started with Dashi (Japanese stock base) and Oyster juice. Intensely flavoursome and full of umami; these got the show off to quite a start. This was quickly followed by chequered tomato juice aspic and Albacore tuna, with sweet orange oil and Fleur de sel. All of which partnered effortlessly with the C...
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