Sake crafted by Dom Pérignon’s longtime chef de cave, Richard Geoffroy

Описание: Wine Access VP of Wine, Eduardo Dingler interviews IWA Founder and Maker, Richard Geoffroy.

Richard Geoffroy’s pursuit of beauty propelled him to the highest reaches of his profession. Born in the heart of Champagne country, he became the fifth chef de cave for Dom Pérignon Champagne and charted the course of the legendary wine for 28 years. He is now launching into a new experiment, hoping to contribute to a story started in Japan a thousand years ago: Sake.

Wine collectors know Richard Geoffrey as “Dom Pérignon made flesh,” in the words of World of Fine Wine. He served for nearly three decades as the legendary Champagne house’s chef de cave—the guy who decides what’s worthy of the Dom Pérignon label, how the wine should be blended, and when to release the bottles. Then, after 28 years as one of the most renowned figures in wine, he left Dom to make sake. And his IWA 5 Assemblage 4 Junmai Daiginjo is one of the best things we’ve ever tasted. The incredible quality is born of meticulous craftsmanship matched to one of the world's greatest palates, which is why both the French Laundry and Per Se pour this as part of their pairings. So do Eleven Madison Park and a slew of other MICHELIN-starred restaurants.