Dom Pérignon, Brut Recipe

1. Chill the Dom Pérignon Brut Champagne to 6–8°C (43–46°F) by placing the bottle in an ice bath with water for 20–30 minutes.

2. Prepare six champagne flutes by rinsing with cold water and drying, ensuring they are clean and dry to preserve bubbles.

3. Carefully remove the foil, untwist the cage, and slowly ease the cork loose, using a towel to protect your hand and prevent sprays.

4. Hold the bottle at a slight angle and pour a small amount (about 30–60 ml) into each flute to prime the aroma and monitor the flow of bubbles.

5. Fill each flute to about two-thirds full, tilting the glass slightly and letting the champagne rise along the side of the glass to preserve effervescence.

6. Serve immediately. Hold the glass by the stem to keep the champagne cold and allow aromas to develop as you swirl gently.

7. Offer pairing ideas such as oysters, smoked salmon, or light canapés, or simply celebrate a moment with a toast.