Dom Perignon, the Benedictine monk whose name graces prestigious champagne bottles, is often associated with the famous quote, “Come quickly, I am tasting the stars!” However, this romantic notion is a myth, fabricated by an advertising campaign centuries after his death. This article delves into the truth behind Dom Perignon’s contributions to champagne and explores the origins of the sparkling star quote.
Dom Pierre Pérignon dedicated his life to perfecting still wines, not sparkling ones. As cellar master at the Abbey of Hautvillers from 1668 to 1715, he strived to prevent the “devil’s wine,” as effervescent champagne was then called, from ruining his carefully crafted still wines. The secondary fermentation that produced bubbles was considered a flaw in the 17th century. Pérignon’s efforts focused on managing this unpredictable process, not embracing it.
The Unintentional Fizz: Champagne’s Cold Weather Culprit
Champagne’s fizziness was a result of the region’s cold winters. The low temperatures halted fermentation, leaving dormant yeast that reawakened in the spring, causing a second fermentation in the bottle. This produced carbon dioxide, resulting in the bubbles. The pressure often caused bottles to explode, creating a chain reaction in the cellars.
Dom Perignon’s Real Legacy: Blending and Quality Control
While not the inventor of sparkling wine, Dom Perignon made significant contributions to winemaking. He pioneered techniques that laid the foundation for modern champagne production. A key innovation was his meticulous approach to blending grapes from different vineyards (crus) to achieve a consistent and high-quality wine.
He also championed blind tasting to assess fruit quality and introduced the practice of gently pressing red grapes to obtain white juice for blending – a technique still used in champagne production today. Furthermore, he improved bottle sealing with stronger Spanish corks and hemp rope, a precursor to the wire cage used today.
The English Connection: Christopher Merrett and Sparkling Wine
Years before Dom Perignon’s efforts, English scientist Christopher Merrett documented the process of creating sparkling wine in a 1662 paper presented to the Royal Society. Merrett’s research described adding sugar to wine to induce secondary fermentation and using stronger glass bottles to contain the pressure. This suggests that the English may have understood the science behind sparkling wine before the French.
From Monk to Icon: The Dom Perignon Brand
Though historically inaccurate, the association of Dom Perignon with sparkling champagne and the “tasting the stars” quote solidified his image as a legendary figure in the wine world. Moët & Chandon adopted his name for their prestige cuvée in the 1920s, transforming him into a symbol of luxury and celebration.
Dom Perignon’s true legacy lies not in inventing sparkling wine but in his dedication to refining winemaking techniques and elevating the quality of champagne. His contributions to blending, pressing, and bottling paved the way for the celebrated beverage we enjoy today. While he might not have tasted stars, his innovations certainly helped champagne rise to celestial heights in the world of wine.
