Dom Perignon Champagne

Dom P̩erignon (16381715) was a monk and cellar master at the Benedictine abbey in Hautvillers. He was the first to blend grapes in such a way as to improve the quality of wines and deal with a number of their imperfections, in 1670. He also introduced corks, which were fastened to bottles with hemp string soaked in oil in order to keep the wines fresh and sparkling, and used thicker glass in order to strengthen the bottles (which were prone to explode at that time). The development of sparkling wines as the main style of production in Champagne occurred progressively in the 19th century, over one century after Dom P̩erignon's death.




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