Dom Pérignon Brut Recipe

1. Prepare ice bucket

Place 0.5 cups of ice and 1 cup of cold water into a wine/ice bucket. Swirl briefly to create an even chilled environment. The mixture should reach roughly 45–50°F (7–10°C) for ideal serving temperature.

2. Submerge the Dom Pérignon bottle in the ice-water mixture, ensuring the neck is covered. Leave the bottle in the bucket for 20–30 minutes. If using only ice without water, chill for 30–45 minutes.

3. Remove and dry

Remove the bottle from the bucket and dry the neck and label with a cloth or napkin to keep it from slipping. Keep the bottle at a slight angle, away from guests and glassware.

4. Remove foil and muselet

Loosen and fold back the foil. Untwist the wire cage (muselet) while keeping a thumb on top of the cork to prevent sudden popping. Remove the cage completely.

5. Gently ease cork

Hold the cork and gently twist the bottle (not the cork) to ease the cork out with a quiet sigh rather than a loud pop, controlling pressure so the wine loses minimal effervescence.

6. Pour

Pour in a steady stream into chilled champagne flutes, tilting the glass slightly and filling to about two-thirds (90–120 ml per serving) to preserve bubbles and aroma. For 1 bottle (750 ml) expect about 6 standard flute pours.

7. Garnish (optional)

If desired, place a lemon twist or an edible flower on the rim of each flute. Serve immediately so the wine’s mousse and aromatics are at their best.