Best Food Pairings With Dom Pérignon Rosé Vintage 2009

Dom Pérignon’s new Rosé Vintage 2009 was recently unveilled at a dinner event held at one-Michelin-starred Burnt Ends. The vintage will be showcased on the restaurant’s specially curated Dom Pérignon wine menu.

Nausicaa Charrier, marketing director of Moët Hennessy Diageo Singapore and Malaysia, expressed excitement about offering wine enthusiasts in Singapore a chance to savour the exceptional craftsmanship of Dom Pérignon. The launch emphasises the House’s commitment to delivering extraordinary experiences, combining innovation, and showcasing the best in the wine world.

Adds Chong Wai Keng, Brand Ambassador & Education Manager of Moët Hennessy, “The exceptional qualities of this wine, from its vibrant and expressive fruit notes to its profound and consistent palate, speaks volumes about our passion for creating a champagne that not only captivates the senses but also stands as a symbol of our dedication to producing the finest wines.”

The new Rosé Vintage and what to pair it with

Dom Pérignon Rosé Vintage 2009 is a result of nearly 12 years of meticulous craftsmanship, capturing the raw power of the pinot noir grape in a radiant assemblage.

Despite facing challenges like winter frost and a hailstorm, the harvest of 2009 unfolded under idyllic conditions, resulting in a wine that is full-bodied, enveloping, and intensely alive. The Rosé Vintage 2009 invites with a captivating bouquet, evoking delicate scents of rose, orange oil, saffron, and a profusion of red fruit.

Good ol’ marbled meat

On the palate, the Rosé Vintage 2009 unfurls its bold character, delivering ripe and fleshy fruit that is truly profound, offering a consistent and sapid sensation that lingers like a cherished memory. Hence, chef-owner Dave Pynt recommends pairing it with the house’s Blackmore’s striploin. Prepared medium rare and sliced in half-inch pieces, the beef held the right amount of rendered fat that was perfect with a glass of bubbly.

Something smoked

This is a Burnt Ends classic. Just a dollop of smoked caviar sitting on a stainless steel spoon is enough to invoke excitement of a stereotypical pair-up. Yet, this isn’t your tried-and-tested champagne-and-caviar combination. Pynt’s interpretation of this not-so-humble offering conceals a multitude of flavours — the immediate punch of smoke, and the caviar’s own mixture of saltiness and sweetness.

Fresh seafood of any kind

Burnt End’s pairing menu consisted of outstanding seafood dishes, including fresh oysters, an uni slider (really a hefty crab roll with generous uni on top), and a king crab leg doused in garlic brown butter with an extra shower of white truffles. The natural sweetness from the seafood wasn’t overruled by the Rosé, in fact, the champagne isn’t as effervescent as most, and was great to wash them all down with.

Sweet desserts

The word is that you can’t leave Burnt Ends without having their signature pavlova, a hefty assembly of meringue, fresh cream, and seasonal fresh fruits. It’s apparent that you can’t kill sweetness with even more sugar, because each swig and scoop was nothing but perfect harmony.

As time becomes part of the Dom Pérignon equation, the vintage experiences a slow transformation in the cellars, achieving the aesthetic ideal after eight years of elaboration. Dom Pérignon Rosé Vintage 2009 is now available at Crystal Wines for S$592.

Text by: Katherine Arteche