Dom Perignon (1639-1715) was identified as the originator of the technique that put the frothiness in champagne.
Dom Perignon was the first to understand that what champagne producers now refer to as a liqueur de tirage had to be added to the still wine to be certain that the essential second fermentation process would take place.
The most famous modern Champagne, Dom Perignon, was named by the Moet family in 1936, when they introduced the region’s first luxury brand.
The Moets claimed that they uncovered Perignon’s memoirs containing the secret recipe for winemaking.
Established in 1743, Moet and Chandon is today the largest producer of Champagne in the world. It was Robert-Jean de Vogue who persuaded his fellow Moet directors to relaunch an unused marque called Dom Perignon, which had actually been bought from Mercier in 1930.
The first shipments arrived in London in 1935 and in New York the following year.
Dom Pérignon (wine)
