Word: dom
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...RidgeView wineries are already making sparkling wines that rival champagne in quality and price. But what to call the stuff? Ridgeview founder Michael Roberts has dubbed his bubbly Merret, after Christopher Merret, an English doctor who, he says, described how to make fizzy wine decades before the French monk Dom Pérignon did. Expect an argument from the French...
...unthreatening men. Hosts constantly clean up the table, make drinks and refill glasses, light cigarettes and pamper clients. It's an inversion of the traditional ginza hostess venue, i.e. a gentleman's club without striptease or lap dancing. And it's not cheap. A bottle of '60s-vintage Dom Perignon goes for $10,000, and a few hours of non-sexual entertainment costs some of the more addicted customers as much as $100,000 a month...
...piece, a six-inch statue of an icon named Faith, once formed part of the ornate gold-leaf side altars that date from 1690, shortly after work on the church began. "It was priceless," says Dom Paulo Azeredo Coutinho, one of the 45 monks who live and work in the famous building and monastery...
...dinner did not disappoint. To start off, David Myers of Sona in Los Angeles concocted a reception of duck confit eggrolls topped with lime pickle aioli and peekytoe crab beignets, all washed down with Dom Perignon Brut 1999. Then came the main courses. Adria prepared Ostras Con Pistachio Verde y Citricos (oysters with green pistachios and citrus; Wakada presented Ravioli of Asahi Crab with Crab Terrine and Finger Lime; Daniel Boulud (of Restaurant Daniel in New York City) produced Wild Scottish Grouse with Sarawak Pepper Cromesquis; and Thomas Keller came out with Four Story Hill Farm Cuisse de Poularde with...
Leave it to Dom Pérignon, the Champagne house that has been making wine for more than three centuries, to come up with OEnothèque, a unique definition of luxury. It's the masterpiece of Dom Pérignon's chef de cave, Richard Geoffroy, who has just named two releases that will bear the OEnothèque label. Here's how it works: instead of being bottled after seven years, some of the wine is held back so that the yeast can mature further. Every year Geoffroy tastes the Champagne (cuvées generally age for 12 to 15 years...