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Champagne recommendation: Moët Ice, perfect for these hot summer days! Garnish with mint leaves, cucumber slices, fresh berries or lemon zest.

Wine recommendation: Pinot Gris by Adank is an impressive wine from Grison

Wine recommendation: Edel Weiss by Carina Lipp, a fruity Federweisser from the Pinot Noir grape, perfect for summer

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Dom Pérignon P2, Dom Pérignon 2002, 75 cl.

Producer: Dom Pérignon

Vintage: 2002

Country: France

Region: Champagne

Grape varieties:

Chardonnay
Pinot Noir

Categorie: sparkling wine

Bottle size: 75 cl.

Ripeness: 2012 - 2037

Taste: Brut

Winestyle: komplex & reif

Food recommendation: Risotto mit Trüffel, helles Fleisch, gegrillte Langoustine, Apéro

Foodtips:

Es lohnt sich übrigens, dem P2 nach dem Öffnen der Flasche etwas Zeit zu lassen, ihn vielleicht sogar eine Stunde zu dekantieren. Der Champagner legt an Intensität und Komplexität enorm zu, ein typisches Zeichen für einen großen Wein oder Champagner und auch dafür, dass eine weitere Flaschenlagerung nicht schaden könnte.

Vinification / aging

In excellent years, part of the "normal" production is stored on the bottle for another 10 years. This causes the champagne to gain complexity and underlines its longevity.

CHF 355.00

excl. VAT

Article No.: 7267

Topics in Wine

M –

Musigny, Le

Great red Grand Cru in Burgundy's Côte d'Or.

N –

noble rot

Sometimes simply as botrytis, is the benevolent form of botrytis bunch rot, in which the Botrytis cinerea fungus attacks ripe, undamaged white wine grapes and, given the right weather, can result in extremely sweet grapes.

É –

élevage

When applied to wines, it means the series of cellar operations that take place between fermentation and botteling.

A –

American hybrids

A group of vine hybrids developed in the eastern United States, mainly in the early and mid 19th century.

M –

maître de chai

Term often used in France, particularly in Bordeaux, for the cellermaster, as opposed to the régisseur, who might manage the whole estate, or certainly the vineyards.

B –

BYO

Stands for "Bring Your Own" (wine) and is a type of restaurant most common in Australia and New Zealand, where the term was coined.

P –

pomace

In white winemaking, the pomace is the sweet, pale brownish-green mass of grape skins, stems, seeds and pulp left after pressing. In red winemaking, the pomace is coloured blackish red.

S –

Süssreserve

German term for sweet reserve, the unfermented or part-fermented must much used in the 1970s and 1980s to sweeten all but the finest or driest German wines.

M –

Mercurey

Most important village in the Côte Chalonnaise district of Burgundy. While most of the production is in red wines made from Pinot Noir, a small quantity of unusually scented white wine from Chardonnay is also made.

B –

barrel fermentation

Winemaking technique of fermenting grape juice or must in small barrels rather than in a larger fermentation vessel. The technique is used principally for white wines because of the difficulty of extracting through a barrel's small bung-hole the mass of skins and seeds which necessarily remains after red wine fermentation.

S –

Sauternes

The special distinction of this region embedded within the Graves distric south of Bordeaux is that it is dedicated, in a way unmatched by any other wine region, to the production of unfortified, sweet, white wine.

A –

appellation

Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.

B –

Beaumes-de Venise

Most famous for ist unusually fragrant, sweet, pale gold vin doux naturel named Beaumes-de-Venise.

C –

clos

Is French for enclosure, and any vineyard described as a Clos should be enclosed, generally by a wall.

D –

dormancy

Sleep, the normal state of vines in winter. This period normally starts with autumn leaf fall, although buds are in a state of so-called organic dormancy from veraison onwards.

B –

botrytis bunch rot

A fungal diseases which has the greatest potential effect on wine quality. The malevolent form is grey rot, the benevolent form is noble rot.

C –

classed growth

Is a vineyard, estate, or Château included in a wine classification. The term is used almost exclusively in Bordeaux for those châteaux.

W –

Weissherbst

Is by German law a rosé wine at least 95% of which is made by direct pressing of a single red wine grape variety named on the label (Spätburgunder and Portugieser are especially common).

M –

Meursault

Large and prosperous village in the Côte de Beaune district of Burgundy's Côte d'Or producing mostly white wines from the Chardonnay grape. Although Meursault contains no Grand Cru vineyards, the quality of white burgundy from Meursault's best Premier Crus is rarely surpassed.

R –

Rhône

One of the most important wine rivers, linking a range of vineyards as dissimilar as those of Châteauneuf-du Pape in southern France, sparkling Seyssel, and Fendant du Valais in Switzerland.

I –

integrated production

IP was developed as a concept in 1974, and major development has come from France, Germany and Switzerland. IP emphasizes a holistic approach to viticulture, by considering the vineyard as an "agro-ecosystem". The reduction of chemical inputs, especially nitrogen fertilizer and broad spectrum insecticides, is a first step.

M –

Morey-St-Denis

Important village in the Côte de Nuits district of Burgundy producing red wines from Pinot Noir grapes. Morey suffers, perhaps unfairly, in comparison with ist neighbours Chambolle-Musigny and Gevrey-Chambertin beacuse its wines are usually described as being lighter versions of Gevrey or firmer than Chambolle, according to which side of the village they are located.

P –

pourriture

French for rot. Pourriture noble is noble rot, pourriture grise is grey rot or malevolent botrytis bunch rot.

C –

cross

The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.

S –

sulfur

An element that is extremely important in wine production. The addition of sulfur dioxide during crushing and pressing deactivates enzymes that catalyse oxidation, which leads to juice browning and modification of aromas and flavours, which is why it is often added to freshly picked grapes in the salt form of metabisulfite. (The compound is widely, often more liberally, used in the preparation of other foods and drinks, particularly in fruit juices and dried fruits).

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GRAND CRU CLUB AG
Plazza dal Mulin 4, 7500 St. Moritz

Vinoteca Grand Cru

ST. MORITZ

Plazza dal Mulin 4
CH - 7500 St. Moritz
Engadin

Tel +41 81 833 33 44
info [at] grandcru.ch

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Dom Pérignon P2, Dom Pérignon 2002, 75 cl.

Vinification / aging

Topics in Wine