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Emirates debuts exclusive Dom Pérignon vintages and champagne pairing menu

In-flight pairing of the Dom Pérignon Rosé 2003 and canapés concocted by the lovely Pascal Tingaud.

23 Jul 2015
drinks, wine, menu

Sometimes my job sucks. Getting flown business class by Emirates to Champagne so I could taste the new-release 2005 Dom Pérignon may have been one of the best trips of my life, so I can understand your lack of sympathy if I now tell you that it wasn’t enough.  I want more – because now, incredible though it may seem, there is more available.

 I’m not talking about my Aussie colleague Chris Morrison who sipped Dom Pérignon in the nude whilst enjoying a shower on board at 40,000 feet (click here to read more) although that would have been cool too. No, I want the in-flight pairing of the Dom Pérignon Rosé 2003 and canapés concocted by the lovely Pascal Tingaud whose food we tried whilst staying in Champagne. Passengers flying in and out of Dubai can now enjoy outrageously-delicious nibbles in First Class such as cured duck with saffron poached peach, walnut baguette with persian feta cheese, fresh fig, and truffle infused honey, charcoal cracker topped with ash goat’s cheese and quince jelly, and finally, mixed sesame coated tuna with wasabi mayonnaise, each one specially-designed to perfectly highlight the Dom Pérignon Rosé 2003.

Matching food to champagne isn’t something people always think about doing, generally reserving bubbles for aperitifs only. But that’s a big mistake and Pascal, a two Michelin-starred chef and Dom Pérignon’s in-house chef, perfectly illustrated this at the dinner he prepared for us. Each course was paired to a different Dom Pérignon, going back as far as 1971. Dishes included exotic pairings such as ceviche of scampi with papaya and caviar served with the 1998 and an incredible curried guinea fowl with the 1995 Rosé. According to Vincent Chaperon, chef de caves at Dom Pérignon, they have had multiple-course dinners paired with the same champagne at each course served at different temperatures, changing the flavours and allowing different matches each time.

The wine on board is only served at one temperature, hence the different pairings available. Joost Heymeijer – Senior Vice President, Catering at Emirates says “Food and wine pairing has reached its tipping point, in that it is now an expected part of the fine dining experience. We place great emphasis on creating an experience onboard that our customers will cherish, and hope this new offering with our exclusive partner Dom Pérignon will help meet the high standards they have come to expect from Emirates”. I suspect he’s probably right but just in case, I think I’d better check it out for myself. What do you mean, I should be grateful for the trip I’ve had? I want more, MORE, MORE – book me on that flight now!


Cathy was a guest of Emirates and Dom Pérignon.


Read more on: wine  |  drinks

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