Will there be a 2012 Dom Perignon?

Will there be a 2012 Dom Perignon?

Champagnes from the solar year of 2012 are open, accessible and approachable and the new Dom Pérignon Vintage 2012 is no exception.

What is a good year for Dom Perignon?

What is a good year for Dom Pérignon? There are no 'bad' years for Dom Pérignon as the brand doesn't release bottles on off-years but some of the brand's finest vintages include 1990, 19, while its best modern vintages are 2002, 20.

When was the last Dom Perignon?

2008 The 2008 Dom Perignon vintage - the final release by winemaker Richard Geoffroy as Chef de Cave scored 95+ from Robert Parker and Wine Spectator, and was called the “finest release since the 1996 vintage.”

Should Dom Perignon be refrigerated?

While Dom Pérignon doesn't need to be refrigerated, experts have determined that it – and all other champagnes – are at their best when served chilled. Traditionally, Dom Pérignon will be aged in cellars which, while they aren't refrigerated, are naturally quite cool.

Which is better 2008 or 2010 Dom Pérignon?

And the two wines are very different. I found the 2010 much more balanced and drinkable with the acidity and density of fruit more in harmony than the 2008. The latter is also much more intense and powerful, with some restraint.

Does Dom Perignon go bad?

• All champagnes can go bad, but a high quality vintage champagne like Dom Perignon has a shelf life of 20 years or more. This assumes that the bottle has been properly stored, preferably in a refrigerator. Improper storage can greatly reduce the shelf life of any wine.

How much does Dom Perignon cost?

• Dom Perignon is a symbol of luxury and excess. As seen in our charts below, the price points start at the staggering $150 range. How is it possible that a champagne is so expensive? Is it just name recognition? Let's examine a few reasons that Dom Perignon is considered "worth the price". All Dom Perignon features vintage Pinot & Chardonnay grapes.

Who exactly was Dom Perignon?

• Dom Pierre Pérignon, O.S.B. ( French pronunciation: ​ [dɔ̃ pjɛʁ peʁiɲɔ̃]; December 1638 - 14 September 1715), was a French Benedictine monk who made important contributions to the production and quality of Champagne wine in an era when the region's wines were predominantly still red.