In the 17th century, Champagne had a problem.
The bottles kept exploding.
Winemakers called it “the devil’s wine.” Entire cellars were destroyed in chain reactions. Workers wore iron masks to protect themselves from flying glass.
While French monks tried to eliminate the bubbles, English scientists perfected them. Stronger glass. Secondary fermentation. Cork stoppers.
This is the true story of how sparkling wine was accidentally created — and how it became the drink of kings.
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