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Champagne Dom Perignon 2008
Dom Perignon

CHAMPAGNE DOM PERIGNON 2008

  France / Champagne
€190.50
€179.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The vintage that, according to the specialists, will enter the pantheon with the absolute best!

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Why do we love it?

Champagne Brut Dom Perignon 2008 is the ultimate Champagne that combines the heavy history of a big house and one of the most top and collectible vintages, that of 2008. The ratings that accompany it, fall like a rain of stars and reach up to 98pts! In particular, it has received 98pts from James Suckling and Jeb Dunnuck, 96pts from Wine Spectator and Decanter, and 95pts Robert Parker!

The story begins in the 17th century when the Benedictine monk Dom Pierre Perignon invented the Champagne recipe, as part of his duties as a cellar manager. His goal was to make the best wine in the world while laying the foundations for mixing vintage wines from Chardonnay and Pinot Noir. Even kings like King Louis XIV had his wine. Dom Perignon was founded by Eugene Mercier in 1937. Much may have changed since then but what has remained constant is the quality, readability, and luxury that accompanies each bottle. Also, Dom Perignon is always a vintage Champagne since it is made only in the best years.

The year 2008 according to the "experts" will enter the pantheon with the best vintages and the most collectibles ever. The ideal weather gave the perfect fruit and then cellarmaster Richard Geoffroy did his magic. The wine matured in the bottle for over 10 years and was even released after the 2009 vintage, which is unprecedented for the house!

Give the best gift to yourself and those you love, a bottle of Champagne Brut Dom Perignon 2008!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Champagne Dom Perignon 2008 has medium golden color and an impressively complex nose full of aromas of citron, peach, orange, brown butter, hazelnut, brioche, toast, honey, lemon zest, and white flowers.

In the mouth, it has rich, creamy mousse, medium body, and crisp acidity. Citron, peach, lemon, tangerine, grapefruit, honeysuckle, chamomile, honey, toast, sourdough, almond, and hazelnut fill-up the mouth in every sip.

Technical stuff
Color White
Type Sparkling dry wine
Year 2008
Alcohol 12,5%
Origin Champagne, France
Variety Chardonnay, Pinot Noir
Aromas Citron, peach, orange, brown butter, brioche, toast, honey, lemon zest, white flowers, tangerine, grapefruit, honeysuckle, chamomile, sourdough, almond, hazelnut.
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 8 years
Closure Cork
Organic No

CHAMPAGNE DOM PERIGNON 2008

PAIR IT

with scallops with brown butter and lemon, risotto Milanese with pine nuts, oysters, or a clam soup.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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