Dom Perignon 2004 Champagne and food pairing

See the images and tasting notes from Dom Perignon's food and Champagne pairing event, matching Dom Perignon 2004 to a variety of different dishes, hosted by the Chef de Cave Richard Geoffroy...

DP 2004 and Grilled crab Tomato juice

Tomato-juice aspic / Albacore / Sweet orange oil / Fleur de sel
Two shades of red represent earth and sea in this dish, which inspires almost childlike joy. The wine dialogues gently with them while casting a slight shadow on the bright colors. Nothing heavy here, just a waking dream in fresh, still-briny air later perfumed by a delicate aroma of citrus.
 
Grilled crab / Grilled licorice
The licorice stick, more than just an accessory, brings out the flavor evoked by the grill marks on the red crab shell, echoing a similar note discreetly present in the wine. This light touch of darkness seems to seek out a citrus note. When the almost-sweet crabmeat makes its entrance, the wine reveals all its precision and its tight, smooth grain.
 

Grape Varieties

From Aghiorghitiko to Zinfandel, find out all you need to know about vitis vinifera with decanter.com's A to Z of grape varieties