The right way to drink Dom Pérignon
Richard Geoffroy prefers to use a proper crystal stem glass for Dom Pérignon, rather than a flute, tulip or other dedicated Champagne wine glass. It gives the wine room to expand, he says.
Geoffroy, the long-serving chef de cave of Dom Perignon (tastings), was in Australia to launch the new Dom Perignon 2004. He used a large-bowl Riedel to serve it to the press, although he’s perfectly happy to use a fine-quality flute at most functions.
Also, Dom mustn’t be served too cold: around 10 degrees – even up to 12 – is good as it allows the aromas to fully express themselves. The ‘04 Dom is an excellent vintage: refined and complex at the same time, subtle, fragrant and seamless on the palate.