Although champagne is considered one of the most exquisite creations among wine connoisseurs, its discovery was actually an accident.

 

It is well known that the Benedictine monk Dom Pierre Pérignon invented Champagne in the 17th century, but few people know that he spent years trying to remove the air bubbles from the wine, because bubbly wine was considered a bad product.

Pérignon supplied the French court with white wine, but dark grapes grew much better than light ones in the Champagne region. So he invented a method of pressing light juice from dark grapes. The climate in Champagne was and is relatively cold, so he had to let the grape juice ferment over two seasons, with the wine being stored in bottles during the second season. This storage created carbon dioxide, which Pérignon tried in vain to eliminate for a long time.

Coincidentally, however, the new bubbly wine became a hit among the rulers of France and England.