How Did Champagne Get Its Sparkle?

Did you know champagne’s famous fizz was once considered a flaw?

Legend says Dom Perignon created bubbly, but he actually tried to keep the bubbles out! In fact, it was such an issue during his time, fizzy wine was known as “Devil’s wine.

Winemakers in the Champagne region of Northern France experienced a frigid climate change that was considered a mini Ice Age in the 1600’s.

During this time, the yeast that ferments wine was preserved during the coldest months of winter and came back to life causing a second fermentation in the spring. That second fermentation created the carbon dioxide that adds bubbles to create sparkling wine.

The British, who imported the wine, thought the bubbles were a fun surprise.

They refined the Champagne Method (also known as Méthode Traditionnelle) by adding sugar and yeast for a second fermentation inside the bottle, locking in the signature bubbles.

This method is still used today to create Champagne, Cava, and Franciacorta.

The trend spread to French royalty, and soon, champagne became the drink of celebration!

Want to learn more and experience wines from around the world? Join us at the International Rose & Wine Festival’s Grand Tasting—the most beautiful day of the year!

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