Editing Sparkling wine (section)

==History==
{{See also|History of Champagne}}
[[Effervescence]] has been observed in wine [[history (wine)|throughout history]] and has been noted by [[Ancient Greek (wine)|Ancient Greek]] and [[Roman (wine)|Roman]] writers, but the cause of this mysterious appearance of bubbles was not understood. Over time it has been attributed to [[phases of the moon]] as well as both good and [[evil spirits]].{{Citation needed|date=June 2022}}

The tendency of still wine from the Champagne region to lightly sparkle was noted in the Middle Ages but this was considered a [[wine fault]] and was disdained in early Champagne winemaking although it was the pride of other historic sparkling wine production areas like [[Limoux]].<ref name="Stevenson pp 169-178">T. Stevenson, ed. ''The Sotheby's Wine Encyclopedia (4th Edition)'' pp 169–178, Dorling Kindersley 2005 {{ISBN|0-7513-3740-4}}.</ref> [[Dom Pérignon (monk)|Dom Pérignon]] was originally charged by his superiors at the [[Abbey|Abbey of Hautvillers]] to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar.<ref name="Kladstrup p 25">D. & P. Kladstrup ''Champagne'' p. 25, Harper Collins Publisher {{ISBN|0-06-073792-1}}.</ref> Later, when deliberate sparkling wine production increased in the early 18th century, cellar workers would still have to wear a heavy iron mask that resembled a baseball [[Catcher gear|catcher's mask]] to prevent injury from spontaneously bursting bottles. The disturbance caused by one bottle's disintegration could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles to instability. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations "The Devil's Wine".<ref name="Kladstrup pp 46–47">D. & P. Kladstrup ''Champagne'' pp 46–47, Harper Collins Publisher {{ISBN|0-06-073792-1}}.</ref>

The British were the first to see the tendency of wines from Champagne to sparkle as a desirable trait and tried to understand why it produced bubbles. Wine was often transported to England in [[oak (wine)|wooden wine barrels]] where merchant houses would then bottle the wine for sale. During the 17th century, [[Early modern glass in England|English glass production]] used coal-fueled ovens and produced stronger, more durable glass bottles than the wood-fired French glass.<ref>S Clarke ''1000 Years of Annoying the French'' p. 179, Bantam Press 2010 {{ISBN|9780593062722}}.</ref> The English also rediscovered the use of [[cork (material)|cork]] stoppers, once used by the Romans but forgotten for centuries after the [[fall of the Western Roman Empire]]. During the cold winters of the Champagne region, temperatures would drop so low that the [[fermentation (wine)|fermentation]] process was prematurely halted—leaving some [[residual sugar]] and dormant [[yeast (wine)|yeast]]. When the wine was shipped to and bottled in England, the fermentation process would restart when the weather warmed and the cork-stoppered wine would begin to build pressure from carbon dioxide gas. When the wine was opened, it would be bubbly. In 1662, the English scientist [[Christopher Merret]] presented a paper detailing how the presence of sugar in a wine led to it eventually sparkling and that by adding sugar to a wine before bottling it, nearly any wine could be made to sparkle. This is one of the first known accounts of understanding the process of sparkling wine and even suggests that British merchants were producing "sparkling Champagne" before the French Champenois were deliberately making it.<ref name="Stevenson pp 169-178"/>