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My question is in regards to dosage and aging. There are some who believe that some dosage is needed for Champagne to age after disgourgment. What are your views on the subject?
Thank you again.

Dear Eric,

Great question! I would say that generally speaking dosage indeed contributes to a wine's capacity to age. However when it comes to Dom Pérignon I feel it remains marginal: the wine itself holds the greatest aging potential, thanks to the quality of the terroirs, the selection of grapes, and the elaboration process. I always insist on the reductive character of Dom Pérignon being the main factor—even the secret—of its ageworthiness, regardless of dosage.

Best regards,
Richard

Do you use the same dosage every vintage or vary it depending on material?
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Don, I have now answered your question in this thread.

Best regards,
Richard

Thank you.