![]() There's almost a… almost heading to a sort of vegemite / yeast extract note. Sort-of, to an extent there is a breadiness, to an extent. If you smell the wine, you've instantly got that sort of a greenness coming from the fruit, a sort of green apple notes there, and a slight leafiness, but you're getting that yeastiness coming at you. Well, I think they're wrong because it is the sign of that long yeast aging and that sort of capture of a smaller bubble. I've heard people suggest that actually the size of a bubble isn't a sign of quality in a Champagne. So, that gives a very fine bead in the mouth. But the sugars and the proteins affect the surface tension and enable a smaller bubble to be produced, and you'll see, hopefully - if you look closely at the glass, this has been open for a couple of minutes and the bubbles are still rising - a tiny bead rising slowly. So, during that time, the yeasts in the bottle break-down and they release sugars, and they release flavors, obviously, and proteins into the wine. It has the yeast in the bottle during that period, once that's died, the wine ages in the cellars in its bottle for eight years before degorgement. So why is Dom Perignon today (because it's no longer simply the equivalent of Moët & Chandon), why is it better than any other vintage Champagne? Well, the one thing that they will do, is that they age this wine for about eight years - in the cellars - so that the wine does its second fermentation. It gives it a sort of an elegance and a freshness from that Chardonnay component with an underlying weight and richness coming from the Pinot Noir. The wine - I don't have an exact blend on it, but is normally not more than about 60% Chardonnay with the balance being Pinot Noir, so probably about 60/40. For a lot of his time Dom Perignon struggled to stop the wine re-fermenting in bottles because the quality of the glass in those days was such, that it was actually really dangerous for the poor guys working in the cellar if it was fizzy. He is famed with having invented Champagne, but actually it was the blending process that he was mostly involved with. The Benedictine monk - who was the cellarmaster at Hautvillers. Originally, it was simply a rebottled version of Moët's vintage Champagne. Dom Perignon is the luxury brand for Moët & Chandon and been produced since – the first vintage was 1921, released in the States, it was a brand primarily produced for the United States, released in the US in the mid-30s. Today, I thought I'd look at an utter classic – this is Dom Perignon, a leading name in Champagne. The current bottle reflects the heavy, traditional bottle shape and style, and the label also harks back to the origins of the product.Hi there, and welcome to Wine Searcher. He then also started the tradition of bottling wine with corks, instead of wooden stoppers, and also started using heavier bottles as the standard ones were likely to explode with the carbon dioxide pressure of the gas! As well as learning to blend different grapes to create the best quality wines, he perfected the art of making white wine from black grapes most importantly he discovered the secret and method of secondary fermentation to create the bubbles and the fizz in the bottle. He is widely recognised as the person who ‘invented‘ Champagne. The brand is part of the Moet portfolio of Champagnes, now owned by luxury goods company LVMH, and is the flagship of their Champagne range.ĭom Perignon (1638-1715) was a Benedictine monk at the Abbaye de Hautvilliers, in the Champagne region. It is always vintage and commands high prices at auctions all over the world and is frequently selected as the Champagne served at prestigious occasions, such as the marriage of the Prince of Wales to Lady Diana Spencer. The ultimate in luxury, super premium Champagnes, this is definitely an ‘A’ lister on all Champagne lists, and a coveted acquisition for any wine cellar. Is Dom Perignon the best Champagne in the world? ![]()
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