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As a movie fan, I have revisited the " 007 " series of movies. In addition to lamenting the toughness and handsomeness of Bond , I also discovered another hidden identity of him: the wine blogger, the best-selling ability. kind.
As soon as Bond exits, everyone wants to get the same style, imagining that they are the protagonist in the movie.
"This is the 1955 Don Perignon , it's a shame to break it!"
"I prefer the 1953."
(The first Bond film in "Dr Noord" 007 When confronting the villain, Dr. Nou took up a bottle of Dom Perignon as a weapon)
This bottle of Dom Perignon in the movie has a great background. I will talk about it today.
Speaking of Dom Perignon, it has long been not only a well-known champagne brand, but a symbol of high-quality life. The 17th century vintage bottle-shaped and shield-shaped wine label all show that this is a legendary The name, a symbol of high-end lifestyle.
In terms of current fashion, it is probably one of the super "out of the circle" in the wine world: on the one hand, it is highly recognized by professional wine critics and enthusiasts; on the other hand, it has become Michelin A magic weapon for star chefs.
Champagne lovers often ask:
“Is Dom Perignon really good? Is it worthy of the name?”
“How is the quality of as a commercial brand?”
“Which vintage is best to drink? What?"
…….
Then we will start from the beginning,Take everyone to learn more about this legendary Champagne brand: Dom Pérignon.
01 Who is Dom Pérignon
The legendary "Father of Champagne" Dom Pérignon is actually a devout monk in the Champagne region. He was born in 1638 in a wealthy family of Sainte-Menehould, a small town in the east of the Champagne region, and entered at the age of 14. After studying at a mission school, he joined the Saint-Vanne Abbey in Verdun after graduation. In 10 years, he was awarded the title of Dom, and he was sent to the Hautvillers Abbey as Cellar Master wine supervisor.
He spent 47 years there, and when he took office, he repaired the press, excavated an underground wine cellar that can hold 500 oak barrels, and brewed it that made Louis XIV, the French sun king, quite enamoured. Wine.
Although he is not the " Champagne King" who created Champagne, he still made many long-lasting contributions to the Champagne area:
limited production and improved pruning methods;
The grasp of harvest time and fruit selection;
uses small harvesting baskets;
uses black grapes to make transparent and colorless wine;
invented the "blended" brewing method;
……
02 The birth of Dom Perignon Champagne
The first Dom Perignon Champagne was born in 1921. went on the market in 1936, when only 1,200 bottles were produced. The first Champagne Dom Perignon made a good start as soon as it went on the market, not only sold out quickly, but also established its position in the champagne industry.
03 Legendary Champagne brewing method
Remember these key points, you can understand the brewing method of Dom Perignon :
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Dom Perignon only uses Chardonnay is brewed in two varieties with variable ratios, usually between 50/50 and 40/60.
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1969 is the last vintage of Dom Perignon brewed in oak barrels. After 1970, the winery only uses stainless steel barrels to make champagne. Including the static red wine used to blend the rosé champagne, which is also made in stainless steel barrels.
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The winery uses yeast specially selected by the winemaker for the first round of alcoholic fermentation and the second in-bottle fermentation.
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Every bottle of Dom Perignon must be aged for at least 7 years before it can be sold.
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Rosé Champagne uses a blending method to blend 12-28% of red wines based on vintage characteristics (usually from Pinot Noir from Aÿ Grand Vineyards)
04 Vintage Champagne Only
Making a single vintage champagneThe proportion of vintage champagne is low. Since its inception, Dom Pérignon has insisted on brewing only a single vintage champagne . The climatic conditions in the Champagne-producing area in northern France are not stable, and the quality of the fruit in many years does not meet the standards of the champagne produced in the year. Therefore, if the grapes harvested in some years cannot meet the standards, there will be no Dom Perignon in that year. .
05 Plénitude Renewing the moment
Dom Perignon launched the Œnothèque late slagging champagne in 2000. In 2014, it was renamed the Plénitude series (the official listing started from the 1998 vintage), and the name is more memorable. Therefore, P1 P2 P3 divides the life trajectory of champagne into three " Huanzhen Moment". The uniqueness of Champagne is that the process of evolution is not a linear change, it is more like a continuous window to the outside world, which is the extended meaning of Plénitude.
Plénitude
P1 Champagne: went on the market after 8-10 years of aging, and the wine has reached a harmonious state. The vintages now on sale are 2010 and 2008.
P2 Champagne: has been on the market for 15 years or so. At this time, Champagne has a strong taste and vitality.
P3 Champagne: After about 25 years of aging, the body and complexity of the wine will be sublimated into a new realm.
06 "Yue|Yue|Yue|Yue" Dinner
If you ask me how I feel about Dom Perignon Champagne,My answer is never disappointed.
Perhaps for those who are obsessed with true Champagne, it is not difficult to make a wine with an output of 2000 bottles, but the output of a wine is not only so high, but it can also reach today's level and stability. This is what Dom Perignon said. , I sincerely admire.
Last week, I was invited by Dom Perignon to participate in their "Yue|Yue|Yue|Yue" dinner in Guangzhou, and once again felt the charm of Dom Perignon up close.
September 16, 2021, when the Mid-Autumn Festival is approaching, Dom Perignon brings a unique interpretation of time and a creative spirit passed on from generation to generation, and joins hands with four creative chefs, under the name "Moon". Guangzhou's "Yue·Yuè Modern Cantonese Cuisine" presents a unique eight-handed play.
(from left to Xu Jingye/Jerry TIAN/Seven/Li Jiawei)
If you use one word or a sentence to summarize the dinner that day, "smell of inspiration, create all things together" these 8 words are perfect.
This kind of inspiration is more like the collision of young people's minds, and it is a fusion of techniques and techniques. After all, the average age of these four young chefs is only 30 years old. You know, they are very young in the profession of chefs.
However, they have their own characteristics and ideas: they are not limited to the form, with respect for food. They are: Chef Xu Jingye of "One Zero Two Restaurant", Chef Jerry TIAN of "Avant Restaurant", Chef Seven of " yue · Yuè Modern Cantonese cuisine", "The Pine Songjian" Chef Li Jiawei.
That night, these four young chefs contributed an exceptionally wonderful feast with the eight-handed combination for the first time.
I have had many dinners with chefs,But this time it was very different: they retained their own characteristics, but they were more like a team when they were eaten as a whole. They even ate out the "group soul", which was really enjoyable!
They broke the rules and contributed their own inspirations. At the same time, they combined diverse cooking concepts and techniques to present the dinner of the day. However, it is worth mentioning that the overall dinner was paired with three Rare Dom Perignon champagnes. , more wonderful.
Yue·Yué Modern Cantonese cuisine chef Seven, processed the flavor of Chaoshan raw pickled with molecular cooking techniques and then mixed with chili garlic vinegar into a jelly to taste geoduck , presenting two different sweetness The texture makes the geoduck more fresh and crisp. The paired with Dom Perignon 2010 Champagne brings out the full-bodied flavor of Champagne.
(Caper Geoduck with Don Perignon 2010 Champagne)
French blue lobster brought by the chef Li Jiawei of "The Pine Pine Stream", added Spain to the creamy sauce of the fermented Teochew dishes The 5J ham, , complements the special mineral taste of the 2003 Champagne PLÉNITUDE 2 from Dom Perignon.
(Lingyue·Blue Lobster with Don Perignon 2003 Champagne PLÉNITUDE 2)
Chef Xu Jingye of "One Zero Two House" uses Wedelia Paste and Crab to make homemade "Cantonese" crab powder_ Span4span gives the abalone a multi-level freshness. The paired with Dom Perignon 2003 champagne PLÉNITUDE 2, fully presents its delicate and rich feeling.
(Haoyue·Abalone with Tang Peilinon 2003 Champagne PLÉNITUDE 2)
"Avant Restaurant" chef Jerry TIAN,The 10-day dry-aged Muscovy duck is selected and cooked in light brine at low temperature to give it a new flavor. Then it is poured with Xiangxi bacon hot oil to stain it with a unique firework gas, which is similar to the Dom Perignon 2006 pink champagne The spices and smoky scents echo each other.
(Suiyue · Muscovy with Dom Perignon 2006 Pink Champagne)
There is still a fragrance lingering between the lips and teeth. This moment has been fixed in my mind.
This time the creative presentation of the four chefs with eight hands is just the beginning. In the future, Dom Perignon will also cooperate with more restaurants and chefs to inspire unlimited inspiration with more enthusiasm and creativity, and bring more food experience beyond imagination and borders to diners!
Leaping the imagination boundary to a new world of harmony
In fact, in recent years, Dom Pérignon will join hands with inspiring restaurants and chefs around the world to launch the Dom Pérignon Society to create an organization and platform belonging to world-renowned restaurants. Bringing an extraordinary and excellent experience of matching food and wine to diners and drinkers who are pursuing high-quality. So far, more than 50 well-known restaurants have been included in the Dom Pérignon Society list.
At the dinner, Don Perignon awarded a special customized shield to the first member restaurant of the Dom Pérignon Society in Mainland China-Yue·Yuè Modern Cantonese Cuisine. Yue·Yuè was interpreted by a group of young creative chefs with a jumping mind. Modern Cantonese cuisine brings guests a unique dining experience in a way that breaks through tradition. This creative spirit is fully in line with the innovative concept that Tang Perignon has always upheld.
(Dom Pérignon Society awarded a special customized shield to the first member restaurant of Dom Pérignon Society in China)
Since the date of birth, Dom Perignon regards creativity as the belief and principle of making high-quality champagne, and extends this great creativity to the field of gastronomy.
The taste of inspiration comes from life, waiting for time, and being sublimated by innovation. Every meal brought by Dom Perignon is not only a simple tasting of fine wine and food, but also a source of the values of the brand’s free creation and inspiration, awakening the unlimited creativity of the chefs, starting from seasonal ingredients and traditions. Starting with the festival and wine pairing, inject a new interpretation of cuisine into vision, taste and dining ceremonies. With inspiring taste, it connects and inspires cooks, dishes and diners to create a colorful and beautiful life.
Thank you for seeing here, I hope you like today's push.
text | George
figure | Net map
design | Worth me
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