"Six Decades of Dom Perignon"

"My only regret in life is that I did not drink more champagne"
John Maynard Keynes (1883-1946) economist.

Champagne - White sparkling wine produced from Champagne in NE France. 2bn bottles produced yearly, 250mm are champagnes. Apparently, there are 58 million bubbles in a opened bottle. First vintage luxury cuvee Dom Perignon was in 1921 and released 1936. Named after 17th century Benedictine monk DOm Pierre Perignon of the Abbey of Hautvilliers near Epernay, a viniculture visionary who had exceptional palate responsible for many ideas that are practised today. He is credited with introducing blending to champagnes and successfully contain the local sparkling wine in reinforced glass bottles by sealing them with spanish corks.

Cuvee Dom Perignon is a vintage, meaning that it is only made in the best yrs and all grapes used were harvested in the same yr. Current cellar master is Dr Richard Geoffrey. Geoffrey selects the best grapes from 25-50 vineyards to create cuvee Dom Perignon. Generally age in contact with lees in the bottle for abt 7yrs. Roughly a blend of pinot and chardonnay, abt 50% depending on vintage. Grand cru vineyards from Cotes Du Blancs for chardonnay and Montagne De Reims for Pinot Noir and a little bit of pinot from the premier cru Hautvillers is also always in the blend perhaps for sentimental or historical reasons. One innovations of Geoff is the Enotheque, a library collection of mature Dom Perignon min 10yrs but oftern 15 or more. Quite overwhelming stuff.

Pierre Gimonnet, Blanc de Blancs, Special Cuvée 1er Cru, 'Gastronome' Brut 2004
- Pale bright yellow. Finish clean and dry. Nice to start off dinner. S$98

2000 Dom Pérignon - Pale gold with white beads. Smoky aromas and toasty.
1990 Dom Pérignon - Elegant, best of the lot. Can taste the fine bubbles.
1985 Dom Pérignon Œnoteque - Floral, velvety and buttery. Better than 76. S$1299
1976 Dom Pérignon Œnoteque - chewy powerful,layered richness. A bit strong. S$1498
1969 Dom Pérignon - Honey nose and coffee. A little bubbly dessert wine?
1952 Dom Pérignon - Deep golden. leather and meat on palate. Chateau Yquiem without sugar.S$1380
1994 Reinhold Haart "Piesporter Goldtröpfchen" Auslese - Kerosene nose. S$252

Ambience at Prive was good. But food, i think is so-so.

The "Six Decades of Dom Perignon" Dinner
7:30pm, Saturday 6th December 2008 at Privé, Marina at Keppel Bay

Pre Dinner Canapes
Pierre Gimonnet, Blanc de Blancs, Special Cuvée 1er Cru, 'Gastronome' Brut 2004

Dinner
Carpaccio of Swordfish with Olive Oil, White Soya Sauce, Sesame Seeds and Chives
Dom Perignon 2000

Composed plate of Foie Gras, Hokkaido Scallop, Cured Salmon with Salmon Roe, Fines de Claires Oysters au naturel, and Morel Mushroom Soup
Dom Perignon 1990 & Dom Perignon 1952

Slipper Lobsters in Muscat de Beaumes de Venise Sauce with Polenta
Dom Perignon Œnoteque 1976

Chaource and Brie de Meaux
Dom Perignon Œnoteque 1985 & Dom Perignon 1969

Grand Marnier Soufflé
1994 Reinhold Haart, Piesporter Goldtröpfchen Auslese

Menu by Wayne Nish - One of few chefs in the world to have had a total of 16 stars bestowed upon him by The New York Times, as well as a Michelin star in 2006, Master Chef Wayne Nish's career spans nearly three decades, a considerable range of cuisines, and the reputation as one of America's most innovative culinary talents.
Drawing inspiration from New York City's historical and cultural diversities, the Japanese-Norwegian-Maltese Nish has made headlines for his iconoclastic approach in the kitchen, transcending global boundaries to create dishes that are truly his own.

Acclaimed for his work at NYC's legendary restaurants, La Colombe d'Or and The Quilted Giraffe, Nish went on to open his own restaurant, March (where he earned his Michelin star) that remained a centerpiece on the New York dining scene for nearly 17years. Nish and his restaurants have also received numerous other culinary accolades aside from the New York Times and the Michelin Guide, including four-star reviews by Forbes, Newsday, a "Best Of New York" Gault Millau Award, a "Restaurant Of The Month" award by Bon Appetit, and "The Golden Dishes" award by GQ Magazine.

Nish has participated as a guest chef and judge on many prestigious culinary programs, and other prominent special events including major fundraisers. He has also appeared as a special guest chef on numerous radio, cable, and TV shows including the original Iron Chef series in Japan, where he was the first American contestant.