Dom Perignon P2/P3 Dinner

New York City
Tasted Friday, December 10, 2021 by AValdes with 510 views

Introduction

Dinner for 12 at a friend's residence. An evening exquisitely produced with the singular goal of honoring these exceptional wines. The wines all came from the attendees private cellars making it an evening of not just great wine and great food, but of sharing.

Flight 1 - Warm Up (1 Note)

Served during the cocktail hour with Toro Tartare miso brioche with oscietra caviar and alba white truffle

  • 2008 Dom Pérignon Champagne 92 Points

    France, Champagne

    (En Jero) Only a single glass. A great way to start the evening. I've had this in 750 on a couple occasions and found it zippy and not as astringent as I find other young, quality champagne. Here I feel the format made a difference - it had good energy like the 750 but a rounder quality making it easier to drink.

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Flight 2 - Young P2s (5 Notes)

Norwegian king crab with avocado and oscietra caviar

  • 2003 Dom Pérignon Champagne P2

    France, Champagne

    Young but subtle. Easy to drink. While it doesn't come across as having the structure to last 40 years (like most of the evening's wines) it was pretty good right now.

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  • 2002 Dom Pérignon Champagne P2

    France, Champagne

    Similar to the 2003, the 2002 P2 is drinking quite young but, unlike its brother, it has broader shoulders and, as such, hints to a much brighter future. Nice to check in on this wine but don't open one, hoping for greatness, for a long time.

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  • 2000 Dom Pérignon Champagne P2

    France, Champagne

    if you like your champagne giving way to a little oxidation, turning its color a bit more golden and the flavors approaching a bit more nutty, then you will like this now. I found it way too advanced for its age and it seemed to be not getting their too gracefully. It was enjoyable to drink but I don't think it has a ton of time left. Maybe it was the bottle?

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  • 1999 Dom Pérignon Champagne P2 89 Points

    France, Champagne

    Reasonable fruit. A bit more savory for me. Brooding a bit. Not as deep as the rest of the wine in the flight. My least favorite. Some others at the table loved this. Different strokes I guess.

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  • 1998 Dom Pérignon Champagne P2 93 Points

    France, Champagne

    Speaks to a different era and reached another level next to other similarly young champagne. My clear favorite of the flight. Showed some of the nutty flavors I adore in aged champagne, but showing in an age appropriate way. I think this will be a knock out in a decade.

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Flight 3 - The 1996s (4 Notes)

Wagyu A5 Tataki, ponzu and black winter truffle. The truffles were the size of my fist. This dish was to die for.

Flight 4 - The 1995s (4 Notes)

Marble potato mousseline, shimeji mushroom with alba white truffle and aged tofu. The aged tofu is a replacement for cheese - it was grated on the dish like a parmesan cheese. Not only ingenious but delicious too.

Flight 5 - The 1993s (4 Notes)

Honey nut squash soup with crispy quinoa and langoustine.

Flight 6 - The 1990s (3 Notes)

Warm ocean trout, green apple, vanilla and elderflower dashi. A dish inspired by Oliver's mentor. An important dish to chef and it showed.

Flight 7 - 80s P3 (2 Notes)

Maine lobster, parsnip, poached pears and buddha's hand

  • 1988 Dom Pérignon Champagne P3 94 Points

    France, Champagne

    I had 88 P1 a couple weeks ago and it was so giving and delicious. The P3 has so much to offer and is seriously good right now, but I would wait a long time to open. What was instructive, after opening so much wonderful DP before trying this wine, is just how clear P3 can separate itself in terms of quality. The texture and weight are just clearly better than their cousins. A triumph.

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  • 1985 Dom Pérignon Champagne P3 96 Points

    France, Champagne

    (En Mag) This is amazing stuff with many many years ahead of it. It didn’t have the almost drug-like qualities of the 1990 P3, it just showed a very high level of balance in flavors, fruit and acid. Had a nice little edge to it, like a fresh croissant with a golden brown edge.

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Flight 8 - 70s and 80s (4 Notes)

Prime tenderloin with foie gras and red wine braised cabbage

  • 1982 Moët & Chandon Champagne Cuvée Dom Pérignon Oenothèque 93 Points

    France, Champagne

    I love 82 P1 so I was very excited to taste this wine. Unfortunately, I was tasting after a marathon of DP so my ability to enjoy wasn't at peak. Regardless, this was just great. All of the parts of the P1 I love and enhanced a bit. It had the nuttiness, those delicious oxidative notes, the integrated effervescence. Finally a wine ready to drink.

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  • 1983 Moët & Chandon Champagne Cuvée Dom Pérignon Oenothèque 92 Points

    France, Champagne

    A touch behind the 82 but still very good. What a duo. Where the 82 showed a bit sweeter, the 83 showed a bit earthier. Great compliments to one another.

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  • 1983 Dom Pérignon Champagne P3

    France, Champagne

    Unfortunately, I don't recall this wine that well. I have a stronger recollection of the 83 Oenotheque next to it - felt like it had more of a point of view. The P3 just showed a bit more inert. Had a nice lanolin like coating to it. Went down smooth.

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  • 1971 Dom Pérignon Champagne P3

    France, Champagne

    Second time having this wine in 2 weeks (a strange coincidence). Even though at this tasting it came after a lot of great wine, my recent tasting had a similar feeling: you know you are drinking great champagne (not just intellectually but you can taste the quality) but it didn't give that much. Felt like it might have been shut down. Has a lot of potential and very good at the moment, but you can't ignore the potential.

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Flight 9 - Rose Surprise (1 Note)

  • 2008 Dom Pérignon Champagne Rosé

    France, Champagne

    Pre-commercial Release tasting treat. Very enjoyable now (relative to other young DP rose). Made with far less still wine than normal, this Rose showed a leanness that is welcome. I am curious how it will ago.

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Closing

By the end of the evening my ability to taste well dove dramatically. In retrospect I wish it was a lunch then a dinner so I could recover a bit more. Regardless, this was a fun, fun, fun evening and I will never forget it.

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