Does Dom Perignon Go Bad
The Dom Perignon champagnes were outdated versions of the Moet et Chandon champagne which were put to another kind of bottle. The winery started producing a type of champagne specifically.
History of Dom Perignon
Dom Perignon champagne takes its title from a 17th century Benedictine monk famous for having revolutionized the process of making wine. He pioneered the concept of mixing grapes to generate more interesting and better quality wines, using corks in wine bottles, and pressing grapes so their skins do not release their colour. While Dom Pérignon could be credited with advancing the winemaking business he was not in any way associated with the champagne, which now bears his name.
Dom Perignon champagne was first produced from the French winery Moët et Chandon in 1921, but not released until 1936. The winery was founded in the 1700s and rose to prominence in the 1800s with customers like Napoleon. After World War I, Moët desired to reestablish its brand. They released Dom Perignon as the very first cuvee champagne. Though the term cuvee is not regulated, in regard to champagne it pertains to sparkling wines made with a conventional process.
Characteristics of Dom Perignon
Dom Perignon champagne is famous for being a very delicate champagne, tasting of flavors and notes like peaches and lemon. The champagne also has good depth and sophistication, though delicate. Vintages have been noted to have traces of tropical fruits, smoke, black berries, and almond. The champagne is also famous for having a creamy texture on the palate.
Dom Perignon champagne is a vintage champagne. The winery generates Dom Perignon in years that yielded the highest-quality grapes. Dom Perignon champagnes exist for certain vintage years. It isn’t released for a range of years to allow it to grow following the champagne is produced.
It is crucial to realize that a few vintages are considered better than others when buying Dom Perignon. Some vintage years, such as 1961 (the vintage served in Princess Diana’s wedding), also have collector’s allure.
The vintages of Dom Perignon that are available reveal the specific years that produced champagne of a high-enough caliber to be deemed a vintage for Dom Perignon. It also points out just how Moet and Chandon bypass are up to par. Vintages also could be booked at the winery for many years before they are released to grow.
As it has attained its second or peak maturity Dom Perignon is best consumed. Older vintages of Dom Perignon who have peaked are costly, so some champagne enthusiasts may want to purchase vintages themselves. Aging Dom Perignon may be a great investment as the champagne is very likely to significantly increase in value as time passes.
It’s vital that you have the storage facilities that are ideal when purchasing Dom Perignon for aging. Components like light, heat, humidity, and air might destroy the integrity of their champagne. A wine cellar is necessary. Moet and Chandon recommends maintaining their champagne. Champagnes are sensitive to light, therefore it’s very essential that your wine cellar is completely dark. So as to keep the cork damp, unlike wine storage, even however, it’s not required to store a bottle of champagne on its side. Champagne bottles are humid inside so the cork should stay wet if not flipped onto its side.
There are many different types of wine racks. However, wood wine racks are the best alternative for prolonged storage since wood helps control humidity and is hardy. Wood is also likely than metal to split bottle labels, significant for investors who intend to market bottles of Dom Perignon.
Dom Perignon has generated a reputation for being one of the best champagnes in the world. Due to the high quality it’s very valuable; thus buyers will need to take caution to be sure they’re receiving a uncompromised bottle. While experts have long advised people to keep champagne at a cellar, refrigeration prolongs shelf life better, according to a 2014 study from the Journal of Agriculture and Food Chemistry of the American Chemical Society. Champagne that has gone bad will be less bubbly, and might have a musty smell and a flat or sour taste.