Uncorked Champagne

In the past if a bottle actually survived, the wine was found to contain bubbles, something that the early Champenois were horrified to see, considering it a fault. As late as the 17th century, Champenois wine makers, most notably the Benedictine monk Dom Pérignon (1638–1715), were still trying to rid their wines of the bubbles. The sparkling version of Champagne continued to grow in popularity though, especially among royalty and the wealthy. More Champenois wine makers attempted to make their wines sparkle deliberately, but did not know enough about how to control the process or how to make wine bottles strong enough to withstand the pressure. Advances by the house of Veuve Clicquot in the development of the méthode champenoise made production of sparkling wine on a large scale profitable, and thus the 19th century saw the founding of many of today's famous Champagne houses, including Krug (1843), Pommery (1858) and Bollinger (1829)

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