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Champagne recommendation: Adank's Brut, Blanc de Noir, the Champagne from Bündner Herrschaft

Wine recommendation: Intuiva 2017 by Carina Lipp is her signature wine, a must for fans of Pinot Noir

Wine recommendation: Sancerre Les Boucauds, Claude Riffault, a Sauvignon Blanc full of character and marked by terroir

Wine recommendation: Château Rol Valentin 2001, a great wine with elegance and perfect blance.

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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 –

minerals

Are the dissolved inorganic constituents of vines, grapes and wine, often called nutrients, and primarily obtained from geological minerals in the groung.

U –

ultra brut

Brut Nature, Pas Dosé or Zéro Dosage. Residual sugar under 3g/lit

N –

New World

Term much used in the wine world, initially smoewhat patronizingly but with increasing admiration in the last quarter of the 20th century as the New World's share of global exports rose from 3 to 23%, to distinguish the colonies established as a result of the longer voyages in the 15th century.

B –

Blanc de Noir

French for "white of blacks", describes a white wine made from dark-skinned grapes by pressing them very gently and running the pale juice off the skins as clear as possibl.

D –

domaine

French word for an estate, typically a vine-growing and winemaking estate in Burgundy.

P –

Pommard

Prosperous village in Burgundy producing the most powerful red wines of the Côte de Beaune district of the côte d'Or, from the usual Pinot Noir grapes.

F –

flétri

French term used to describe grapes which have been dried, or partially dried, before fermentation to increase the sugar content. It is used most commonly in Switzerland and occasionally in the Valle d'Aosta.

N –

négociant

French term for a merchant and one used particularly of wine merchants who by in grapes, must or wine.

R –

residual sugar

Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.

P –

phenolics

Very large group of highly reactive chemical compounds of which phenol is the basic building block. These include many natural colour pigments such as the anthocyanins of fruit and dark-skinned grapes, most natural vegetable tannins such as occur in grapes, and many flavour compounds.

A –

astringency

Is a complex of sensations resulting from the shrinking, drawing, or puckering of the tissues of the mouth. The most important astringent materials are tannins.

G –

grand cru

Means literally "great growth" in French.

T –

training systems

Methods of vine training, which vary considerably around the world. The word describes the actions of pruning in winter and summer, and shoot and cane placement, so that the vine's trunk, arms, and cordons and buds are appropriately located on the trellis system.

F –

fermentation

As it appplies to wine, is the process of converting sugar to ethanol and carbon dioxide effected by the anaerobic metabolism of yeast.

B –

barrique

The most famous of the barrel types, Bordeaux's relatively tall 225 lit.cask with thinner staves than the Burgundian pièce and most other barrels.

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.

C –

cold soak

Maceration technique particularly popular for Pinot Noir.

D –

decanting

Optional and controversial step in serving wine, involving pouring wine out of its bottle into another container called a decanter.

S –

Sancerre

Dramatically situated hilltop town on the left bank of the upper Loire which lends ist name to one of the Loire's most famous, and famously variable, wines: racy, pungent, dry white Sauvignon Blanc.

D –

dégorgement

French term for the disgorgement operation at the end of the traditional method of sparkling winemaking

H –

hillside vineyards

Even in Ancient Rome it was said Bacchus amat colles, or Bacchus loves the hills, suggesting that hillside vineyards have long been regarded as a source of high-quality wine.

B –

Bolgheri

Small town in the Tuscan Maremma made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for a house wine a early as the 1949s an his San Guido estate, labelling the resulting wine Sassicaia.

V –

VDP

Or the Verband Deutscher Prädikatsweingüter, the most influential and prestigious German growers' association.

D –

downy mildew

Downy mildew attacks all green parts of the vine and young leaves are particularly susceptible. When severly affected, leaves will drop off. The loss of leaves reduces photosynthesis and thus causes delays in fruit ripening and, typically, levels of fruit sugars, vine reserves of carbohydrates, and anthocyanins are depressed.

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.

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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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10 am to 12.30 pm and 2.30 pm to 6.30 pm
Saturday
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Data protection
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Vinoteca

Wine Shop

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discover

Rare wines

Purchase and sales

Our wines

Dom Pérignon P2, Dom Pérignon 2002, 75 cl.

Vinification / aging

Topics in Wine