Mon 11 Jan 2010
A few years ago, I was at a Wine Spectator event where they were pairing Thai food with Dom Perignon. The celebrated Australian chef David Thompson had just written a book called Thai Food. I guess someone decided to have a cross-promo.
Four Dom’s were poured and Chef Thompson married a Thai dish with each one. I can no longer remember what was served but I do remember loving everything (especially the ‘96 Dom Perignon Rose). Up to that point, I never thought ot Thai cuisine as haute cuisine, but Chef Thompson’s food was sublime and the pairings were spot on.
Ever since then, when I think of Dom Perignon, I think of Thai food. So when a friend recently gave me a bottle of the 2000 Dom Perignon, I had to make some Thai food to go with it – well, at least Thai-inspired.
I made 3 appetizers: Shrimp and Mango Chutney in Wonton Cups, Chicken Dumplings with Ginger-Soy-Hijiki Sauce, and Scallops with Papaya-Mango Salsa. My friend brought over the entrée – Chicken Basil with Rice.
We started things off with Champagne RL Legras 2000 Saint-Vincent. From the village of Chouilly, this blanc de blanc cuvee is a beauty. Made in an austere style, this wine is well-balanced with nice acidity and finish. The wine went well with the appetizers.
The 2000 Dom Perignon was next. Made from Chardonnay and Pinot Noir from 10 different vineyards, this wine was riper than the Saint-Vincent and had more body. The Pinot was evident in this Champagne. Not in the same league as the ’90 and ’96, this is still a great effort. I thought it went exceptionally well with the Scallops.
For the Chicken Basil entrée, we opened the 1990 Chateau de la Genaiserie – my last bottle. I’ve had this wine several times and this was its best showing – golden hue, nice mouthfeel, nicely balanced, with hints of honey, apricots, and jaggery. This is a Chenin Blanc from Coteaux du Layon in the Loire Valley. While it was a bit too sweet for the Chicken Basil, it was quite enjoyable.