Although it might seem like a valuable, rare find, Rick Harrison ultimately had to reject a 1921 bottle of Dom Pérignon on an ...

As origin stories go, Dom Pérignon’s purported launch of Champagne, upon discovering as the weather warmed in the spring that his bottles of still wine had recommenced fermentation and trapped the ...

Add Yahoo as a preferred source to see more of our stories on Google. In Champagne, the mainstay is non-vintage bubbles, produced by blending wine from a variety of years. All 370 houses that make ...

For $4,000 a pop, Champagne lovers can sample the brand's newest bubbly in Water Mill. Courtesy Dom Perignon Champagne lovers with deep pockets will have a chance to try Dom Pérignon’s latest vintages ...

Extreme weather tore down on Champagne in 2010. Dom Pérignon’s new release is one of the few Champagne houses to release this vintage. 2010 was a tough year for Champagne. A frigid winter—the lowest ...

Dom Pérignon took over an estate in the Hamptons to celebrate two of its newest vintages in its first-ever public ticketed event. Tickets started at $3,000 a person. The vintages — Dom Pérignon ...

At holiday time, Richard Geoffroy, the chef de cave at Dom Perignon, is of the firm opinion that Champagne - the bubbly drink associated with special occasions - is a more flexible beverage than one ...

In my mind’s eye, that first long- anticipated taste of Dom Perignon champagne takes place in an exquisite dining room somewhere, a wonderful meal laid out before me, with candlelight glowing on the ...

This series will explore the tactile nature of Dom Pérignon, inviting guests to delve into a unique journey that celebrates the transcendent marriage of oenology and gastronomy through touch and trace ...

At the house of Dom Pérignon, every new wine release is treated as if it were a great work of art. Dom's chef du cave, Richard Geoffroy, tends to speak in creative language about the wines, and a ...

As origin stories go, Dom Pérignon’s purported launch of Champagne, upon discovering as the weather warmed in the spring that his bottles of still wine had recommenced fermentation and trapped the ...