Before it was for celebrations, Champagne was a literal death trap. 💀 In the 1600s, winemakers didn’t want bubbles—they wanted a quiet, still wine. But the cold French winters had other plans. Dormant yeast would “wake up” in the spring, creating so much pressure that bottles would explode like glass grenades in the cellars. A single popping cork could trigger a chain reaction, destroying an entire year’s harvest in seconds. Referred to as ‘The glass grenades of France’ and ‘The Devil’s Wine’
Would you drink a wine that required a suit of armor to make? 🛡️ Let me know in the comments if you’re a fan of the fizz!
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