Champagne’s Bubbles Were A Happy Accident
It's true -- bubbly is bubbly thanks to one great mistake! Temperatures dropped so low in Europe during the 1400s, it ceased the fermentation process of some aging white wine. When spring came and fermentation began again, an excess of carbon dioxide was produced, causing bubbles to form. The Royal Court loved the stuff so much, it became a household name!
In 1668, the Catholic Church called upon a monk by the name of Dom Pierre Pérignon to finally control the situation. The rebellious wine was so fizzy that bottles kept exploding in the cellar, and Dom Pérignon was tasked with staving off a second round of fermentation.
In time, however, tastes changed, starting with the Royal Court at Versailles. By the end of the 17th century, Dom Pérignon was asked to reverse everything he was doing and focus on making champagne even bubblier.