Geoffroy: Temperature has a profound effect on Champagne

Tuesday, 23 October, 2012
Lucy Shaw, thedrinksbusiness.com
Dom Pérignon’s chef de cave Richard Geoffroy has revealed he believes temperature has a “profound” effect on the flavour profile of Champagne.
Geoffroy’s discovery is the result of a temperature control experiment with the 1996 vintage of DP Oenothèque at Les Crayères restaurant in Reims this week. 

The experiment, titled IV-VIII-XVI, explored the effect temperature has on the characteristics of Oenothèque ‘96, degree by degree. 

It aimed to slow down the maturation process of the Champagne, suspending it in its various states for as long as possible in order to reveal its different facets. The roman numerals refer to the number of glasses used (4), the different temperature stages (8), and the end temperature of the wine (16 degrees). 

“I chose the 1996 Oenothèque because I needed a vintage with a broad range of expressions, and a wine with concentration and depth.

WineLand

Dom Pérignon’s chef de cave, Richard Geoffroy (Image courtesy of Corrado Bonora)
Dom Pérignon’s chef de cave, Richard Geoffroy (Image courtesy of Corrado Bonora)

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