1027: Henry I was crowned King of France in the city of Reims, today considered e unofficial capital of the Champagne region. For the next eight centuries, most every monarch would be crowned here. The association with royalty improved the reputation of the wines of the region dramatically. Back then they were not referred to as champagne but called vin de Reims.
16th century: the Champagne region starts focusing on the production of still white wines from red grapes. If wines were sparkling, it was considered a fault and a dangerous one.
The cold temperatures in the Champagne region often led to fermentation being interrupted at the onset of winter, leaving residual sugar and yeasts in the wine when was bottled. As the wethear warmed, fermentation would often re-start which in turn led to a build-up of pressure inside the bottles. This could result in the bottle exploding, setting off a chain reaction that could wipe out the entire stock in a cellar.
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