On a dry champagne like Veuve or even Perrier, I can imagine the radishes. But even the tiny radishes have a good bit of spice and bitterness to them. That will kill the nice, round, winey taste of the DP. I wouldn't recommend that.

If you want spice, get some spicy chocolate.

Some dark chocolate, some strawberries or raspberries all of that will go.

What is also nice is some patisserie. Like an eclair a la vanille or even something with creme de marron (chestnut cream), e.g. a barquette or a Montblanc. Obviously these things would be exceedingly hard to find in the US unless you happen to have a real French patisserie close by.

I wouldn't do cheese, either.

OTOH, caviar and blinis will work well. Foie gras on GOOD toast will also be very nice with the DP.

If you actually want to have it with dinner, have it with quail, pigeon or duck. Or lobster.

I could very well imagine sharing a bottle for two people with 0.1l glasses. Have a glass with foie gras as a starter, followed by lobster or coquilles St. Jacques (scallops) with leeks, to be finished with a souffle a l'orange or a creme bavaroise. Pure luxury and except the bavaroise not very difficult to prepare. And if that doesn't get your man/woman in the mood, I'd look for someone else to share the DP with next time.

And keep in mind that the DP ages very well. I've had a 30 year old bottle once and it was like ambrosia. Best thing that ever hit my tongue.

So if you like this vintage and you can swing it, think about buying a case (6 bottles) and put some away for a particularly rainy or shiny day.

Till