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2. Dom Pérignon Champagne Price: How Much Is a Bottle? - AOL

   www.aol.com/finance/dom-p-rignon-champagne-price...

   Dom Pérignon is a manufacturer of true champagne, having been produced in the Champagne region of France for more than 100 years. Though the brand is named after a famous monk, Dom Pérignon’s ...

3. Dom Pérignon - Wikipedia

   en.wikipedia.org/wiki/Dom_Pérignon

   The 30 bottle lot of Dom Pérignon Œnothèque Rosé bottles and magnums from 1966, 1978, 1982, 1985, 1988, and 1990 achieved HK$1,331,000 (US$170,641), setting the world auction record for a single lot of champagne and is the first HK$1 million lot of wine Sotheby's has sold in Hong Kong.

4. The Best Cheap Champagne & Sparkling Wine for Under $15 - AOL

   www.aol.com/finance/best-cheap-champagne-under...

   Try it with a bottle of St. Reine Blanc de Blancs Brut, just $15.99 at Total Wine. The Penny Hoarder contributor JoEllen Schilke writes on lifestyle and culture topics.

5. Moët & Chandon - Wikipedia

   en.wikipedia.org/wiki/Moët_&_Chandon

   Dom Pérignon (/ ˌ d ɒ m p ɛr ɪ ˈ n j ɒ n /; French pronunciation: [dɔ̃peʁiɲɔ̃]) is a brand of champagne produced by Moët & Chandon.It is named after Dom Pierre Pérignon, a Benedictine monk who was an important quality pioneer for Champagne wine but who, contrary to popular myths, did not discover the champagne method for making sparkling wines. [7]

6. Dom Pérignon Hosts a Series of Feasts to Fête its New ... - AOL

   www.aol.com/dom-p-rignon-hosts-series-140000697.html

   The 2006 and 2015 vintages from the famed Champagne maker have just been ... 2006 and 2015 Vintages Dom Perignon. ... seen celebrating their 25 th wedding anniversary with a bottle of ...

7. Dom Pérignon (monk) - Wikipedia

   en.wikipedia.org/wiki/Dom_Pérignon_(monk)

   Dom Pérignon is buried in the church of Hautvillers, Champagne region. In Perignon's era, the in-bottle refermentation (now used to give sparkling wine its sparkle) was an enormous problem for winemakers. When the weather cooled off in the autumn, fermentation would sometimes stop before all the fermentable sugars had been converted to alcohol.