Roederer Estate Brut

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Place the Dom Pérignon 2017 bottle in an ice bucket with a 1:1 ratio of ice to cold water for 20–30 minutes until well chilled (around 8–10°C / 46–50°F). Chill flutes or white wine glasses in the fridge for 10–15 minutes or briefly in the freezer for 5 minutes just before serving.

Chill and prepare glassware

Bring a small skillet to medium-low heat. Spread 1 tablespoon of unsalted butter evenly on each brioche slice. Place brioche butter-side down into the skillet and toast gently until golden and crisp underneath (about 1–1½ minutes). Flip briefly (10–15 seconds) just to warm the top and then remove to a cutting board. While still warm, sprinkle each slice with a light pinch of sea salt flakes and half the finely grated lemon zest, then set aside on a rack to cool for 1–2 minutes so the butter firms slightly.

Prepare brioche accompaniment

Mince the snipped chives and scatter them sparingly over the brioche. If using, very gently apply tiny flecks of edible gold leaf with a clean, dry tweezer to each brioche slice for a refined presentation. Reserve any remaining lemon zest and chives for finishing the glasses if desired.

Finish garnish

Remove the foil and loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45° angle away from people and objects. While maintaining a firm grip on the cork, slowly twist the bottle (not the cork) until the cork is released with a quiet sigh rather than a loud pop. Pour the champagne into chilled flutes or white wine glasses, filling each about one-third to half full to allow the aromatics to open.

Open and serve the Champagne

Serve each chilled glass of Dom Pérignon 2017 with a warm toasted brioche slice on the side or on a small plate. Optionally, grate the remaining lemon zest lightly over the surface of the poured champagne (hold the grater high so only a very fine dust falls) for a fleeting citrus perfume, and finish with a tiny flake of sea salt on the brioche to balance richness.

Pairing presentation

Dom Pérignon 2017 (chilled)

Brioche slice (thick, unsweetened)

Unsalted butter

Finely grated lemon zest

Edible gold leaf (optional)

Fresh chives, finely snipped

Sea salt flakes

Dom Pérignon 2017

Guacamole, Crispy Rice, Coriander Cress, Fresh Truffles

TRUFFLE GUACAMOLE ON CRISPY RICE (Vg)

Spicy Salmon Tartare, Crispy Rice, Jalapeño

SPICY SALMON ON CRISPY RICE

Crispy Fried Squid, Chipotle Chilli, Smoked Spices, Fresh Red Chilli, Spring Onion, Lime, Shichimi Aioli

Dom Pérignon 2017 Recipe

Descriptors

Tasting Notes

Food Pairings

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