Vincent Chaperon – Head of Dom Pérignon since 2019

“Inspiration is what sets the process in motion” (Vincent Chaperon)

Food and wine pairings – or, in the case of champagne, food and champagne pairings – are self-evident. At Dom Pérignon, they’ve made it a way of life. As if to awaken the senses even further, the cellar master and the chef work hand in hand, demonstrating that, in terms of both texture and flavour, champagne must convey an emotion that is perfectly harmonised between the glass and the plate. When oenology and the science of wine meet gastronomy, the result is the famous magic of the blend, which goes beyond mere tasting. Q&A with Vincent Chaperon and Marco Fadiga of Dom Pérignon
“Inspiration is what sets the process in motion” (Vincent Chaperon)

You have been Chef at Dom Pérignon since 2019; what attracts you to Dom Pérignon?

I started working for the Dom Pérignon brand 17 years ago. It’s a very considered decision to make such a long-term commitment and to take on that responsibility. The main driving force behind this choice is the dream. Dom Pierre Pérignon’s dream of leaving a legacy for the world has much to reveal. The dream of creating a world, the dream of Dom Pérignon Champagne – there is so much to share.

In your view, what role should food and wine pairings play?

I really don’t like the word ‘protocol’. I’m not looking for a perfect match – that’s too subjective. I prefer to talk about conversations or interactions. The role of the gastronomic experience we create with Marco Fadiga is to showcase Dom Pérignon champagnes, to let them speak for themselves, to move them through different settings, and to allow them to reveal their full sophistication and versatility. Better still, to tell a story – the story of Dom Pérignon, the story of the New Year, the story of our guests.

What is your approach to developing pairings with Marco?

There are methods and sources of inspiration. The method is rigorous, structured, time-honoured and precise. The wine is tasted and described more than a year before the release of the new vintage. Then comes the collaboration between the winemaker and the chef. Next, we’ll see how it pairs with individual ingredients: spices, herbs, fruit, meat… followed by draft recipes, modified recipes and, finally, the full menu.

Which is your favourite vintage?

I’m very fond of Dom Pérignon rosé. Because when I arrived at Dom Pérignon, I started working on the red wine. But above all, because it’s the most radical project; in that sense, it’s very much in keeping with the spirit of our founder, Dom Pierre Pérignon. More than any other wine, the quest for the perfect rosé requires us to push the boundaries of viticulture and oenology in Champagne. Incorporating the deep power of red wine into a rosé blend as part of a harmonious project forces us to push the limits of creativity.

Which is your favourite offering?

I really like Dom Pérignon Rosé. Because when I joined Dom Pérignon, I started working on red wine. But above all, because it is the most radical project; in that sense, it is very much in keeping with the spirit of our founder, Dom Pierre Pérignon. More than any other wine, the quest for the perfect rosé requires us to push the boundaries of viticulture and oenology in Champagne. Incorporating the deep power of red wine into a rosé blend to create a harmonious whole forces us to push the boundaries of creativity.

Which Dom Pérignon cuvée would you most recommend for dinner?

All our champagnes will be served at the dinner. They are crafted according to this principle: it is a revelation. If you had to choose one, it would be Dom Pérignon Plénitude 2. A perfect balance between vitality and maturity.