History
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.
Cava or Prosecco, Cognac, Orange Licour.
