For Dom Perignon we have a term and definition in Champagne.

Dom Perignon (Champagne)

The person who is usually credited for producing the world's first "sparkling wine," or "Champagne." Maybe he was -- and maybe he wasn't first. See English Champagne, below. In 1668, Dom Perignon was appointed head cellarer at the Abbey of Hautvillers near Reims in the French district called Champagne. His experiments are credited with producing the first deliberate sparkling wine in the world. This was a wine so unique and dramatic that it assumed the name of the whole district, Champagne, for its own identity. Dom Perignon was one of the first to use natural corks to seal wine bottles. Then, as now, corks were carved from the thick bark of old "cork oak" trees that continue to grow all around the Mediterranean Sea. Before Dom's use of cork, it had been a common practice to close bottles with a piece of wood wrapped in hemp previously dipped in olive oil. His cork did a much better job of sealing wine bottles and protecting the contents from exposure to air. Also, it avoided contaminating the wine with small amounts of olive oil. Dom Perignon and others had noticed previously that new wines came to life in the spring after winter temperatures warmed. The Champagne region is cold, making the grape harvest late in the season. Yeast couldn't always complete its fermentation before winter cold slowed the action to a stop, leaving a residue of unfermented sugar in the wine over the winter. Later, when warmer days returned in spring, the yeast resumed fermentation -- giving rise to CO2 bubbling out of the new wine. Malo-lactic fermentations probably occurred at the same time, but the effect was the same

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