Explore the true historical story of Christopher Merret, the English physician who documented the science behind sparkling wine a full 30 years before Dom Pérignon became a household name. In 1662, Merret presented a detailed paper to the Royal Society in London, explaining how adding sugar and molasses to bottled wine triggered a second fermentation — trapping bubbles inside the glass and creating sparkling wine through deliberate, controlled carbonation. This educational short explores how Merret’s eight-page paper stands as the first documented description of secondary fermentation in recorded history, predating French champagne production by three decades. His discovery was made possible partly by advances in English glassmaking, which produced bottles thick and strong enough to withstand the internal pressure of carbonation — a critical engineering breakthrough that made the entire process viable. Despite this, French monk Dom Pérignon received lasting international credit for champagne’s invention, and Merret’s contribution was largely overlooked for centuries. His story is a fascinating reminder that scientific credit and historical fame don’t always land with the person who did the work first. Follow for more unbelievable history.
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Francesi tutte chiacchiere e distintivo