This incredible dinner was organized around two themes; an in-depth look at several bottlings of the 1964 Dom Pérignon and a survey of Bruno Giacosa’s 1989s and 1990s, with a few bottles added for further perspective. Executive Chef Mark Ladner prepared a fabulous menu to go with our wines…in fact, the food was so delicious and the wines so brilliant that we added a couple of extra savory courses after the dinner had actually ended!