A Dom Pérignon P2 2000 dinner in Beijing with Alain Ducasse affirms what Don Mendoza has always enjoyed most about the notable champagne
DOM PÉRIGNON’S VINTAGE-ONLY CHAMPAGNE has earned unquestionable prestige and iconic status for its ability to evolve while “resting on the lees”—this lets the champagne develop better textures and flavours, so the next batch of the same vintage is even more intense. These privileged points in time have been dubbed “plenitudes”, and in the case of its P2 2000—the second plenitude of its vintage 2000—can take as long as 16 years to show.
It is certainly a deeper, more complex articulation of the vintage 2000, which was released in 2008. From what I can recall, this more matured showing is achieved without any loss of freshness and the ripe fruit flavours the vintage first displayed. The champagne’s signature creamy mouth feel is also more pronounced, as are the aromatics.
That said, some of a great champagne’s finer moments are often the result of clever pairings—that could refer to the company, but more often than not, it is food. Imagine my excitement when a recent opportunity to savour its P2 2000 at Beijing’s Chao Hotel was presented as part of a collaboration with culinary genius Alain Ducasse, and hosted by Dom Pérignon’s chef de cave, the affable Richard Geoffroy.
The experience began with a “private” first taste of the P2 2000 at the hotel’s Art Center, where each guest was allotted a pedestal on which stood a bottle of the wine and a glass. The lights were dimmed, the ambient music poignant but not morose, and for the first five minutes, the moment was intimate.
This story is from the February 2018 edition of Singapore Tatler.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the February 2018 edition of Singapore Tatler.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Louder Than You Think
It might not shout about itself, but among the world’s most influential people, Brunello Cucinelli is everywhere. Its co‑chairman and co‑creative director Carolina Cucinelli shares why the Italian brand’s high‑end ubiquity is built on its rock‑solid values
A New Era
La Prairie unveils the first product from its new collection, the Life Matrix Haute Rejuvenation Cream, an innovative creation that represents a new chapter in luxury skincare for those seeking to maintain healthy skin
Revolutionising Healthcare
Artificial intelligence is the future of healthcare, according to Asia Pacific Medical Technology Association CEO Harjit Gill. Ahead of its Asia Pacific MedTech Forum 2024, she outlines how a digitally driven healthcare system can improve access and outcomes for all
REBIRTH RENEWAL REWARD
Renowned artist Nari Ward gives Tatler a peek into his Harlem studio as he prepares for his solo exhibition in Seoul
Blurring Lines, Breaking Boundaries
Cartier’s creative director of jewellery and watches Marie-Laure Cérède on the maison’s commitment to creating statement-making timepieces for discerning luxury consumers
Tan Yin Ling
The co‑founder of Cloop on how her social enterprise is closing the loop on Singapore’s fashion waste
THE World IS YOUR Oyster
Tatler gets a taste of the luxe nomadic life aboard the world’s most exclusive residential ship as it sails from South Korea to Japan
HAUTE HOTELS
Find out where designers, models and fashionistas stay during Fashion Week
RAISING THE STEAKS
Hanwoo, Korea’s native beef, is celebrated not only for its flavourful meat but also its rich history and deep cultural significance. We explore the qualities and traditions that make Hanwoo a national treasure—and why the rest of the world needs to know about it
The Fashion Centennial
In celebration of its 100th anniversary, Loro Piana looks back on its legacy of exceptional fabrics, textile innovation and savoir faire in its fall‑winter 2024‑2025 women’s and men’s collections