Dom Pérignon (monk)

Pierre Pérignon called Dom Pérignon, OSB (* 1638 in Sainte- Menehould; † September 14, 1715 in Haut Villers, Champagne), was a French monk of the Benedictine order. He has the méthode champenoise, a method of bottle fermentation for the production of sparkling wine, largely developed, but it is not invented by the prevailing view today. According to him, the champagne brand Dom Pérignon is named by Moët & Chandon.

Dom Pérignon was 1668 cellarer responsible for economic use of the monastery brother of the Abbey of Villers skin. As the wine production was one of the main sources of income of the monastery, it came under his supervision. Together with the cellar master of the Abbey of Saint- Pierre aux Monts de Châlons, Brother Jean Oudart (1654 - 1742), he developed the oenological practices of that time on. He noted that the wine clearly gained in quality by blending different grape varieties. He also locked the bottle with a cork, which was secured with cords at the bottleneck (the first clasp ). Likewise, he used thick-walled bottles that could withstand a high internal bottle pressure. Chalk caves in the vicinity of the monastery he used for storage. He also noted that it was conducive to the intensity of a wine, to limit the yield. Posterity owes him the knowledge of the importance and art of blending and Weißkelterns ( Blanc de Noirs ).

On Dom Pérignon also the widespread Flaschenfüllvolumen returns of 0.7 liters, the latter had determined as the average adult male intake at dinner.

Brother Jean Oudart developed the cellar-technical process even after death Dom Pérignon on.