The sparkling version of the Champagne wine was discovered by accident. It all began when the wine growers (today’s famous Champagne Houses) from the Champagne region were trying to equal the Burgundy wines. However, they did not succeed due to the cold winters in the region that caused the fermentation of the wine which were lying in the cellars, to stop.
The cold climate ensured that the sleeping yeast cells awoke again in spring and started fermenting causing the release of carbon dioxide gas, which was coming from the wine in the bottle. At first, the bottles were weak and exploded but the ones that survived contained the sparkling wine.
The King of France, Hugh Capet, started serving the sparkling wine during official dinners at the Royal Palace. In the years after 1715, the Duke of Orléans introduced the sparkling version of the Champagne wine to the rich and famous.
One of the many different stories about the history of Champagne is that the monk Dom Pérignon has invented the Champagne. This story is doubtful because several documents that have been found, show that an Englishman had already produced the sparkling wine and that Dom Pérignon at first tried to eliminate the bubbles in the wine, because the bottles would break under the pressure of the second fermentation.
Dom Pérignon started with the production of wines in the Champagne region in 1668. He is the inventor of the second fermentation in the bottle what makes him for sure the founder of the Champagne as we know it. Dom Pérignon was also the first winemaker who produced white wine of blue grapes; he also developed the regulated Méthode Traditionelle (before 1994 named the Méthode Champenoise). Besides this, he is also the founder of various techniques for producing sparkling wine as is still known by people.
“Come, for I am drinking stars!”
(Dom Pérignon, according to legend, when he tasted the first champagne)