Sparkling wine (champagne method)
Vino espumoso por segunda fermentación en botella (champán)
- Date
- c. 1668-1697 (Pérignon) / 1662 (Merret) · confidence medium
- Place
- Hautvillers (Épernay), France / London (Merret)
- Credited to
- Dom Pierre Pérignon (blending and control); Christopher Merret (description of the method, 1662); English glassmakers (the strong bottle)
- People
- 👤 Christopher Merrett1614–1695👤 Pierre Pérignon1638–1715
- Field
- Life & health
⚠️ Disputed: the sources disagree.
What it is
A wine that undergoes a second fermentation in a strong, coal-fired glass bottle with a tied cork stopper, producing stable froth. Merret described the addition of sugar in 1662, and Pérignon perfected the quality of the base wine.
The legend that Dom Pérignon 'invented' champagne dates from the 19th century; he actually tried to prevent the bubbles. Merret documented the addition of sugar before the Royal Society in 1662, and Limoux claims the oldest sparkling wine.
What it led to
- The champagne industry and luxury wine (Ruinart, 1729; Moët, 1743)
- English coal-furnace bottle glass and cork stoppers
- The courtly culture of luxury and toasting
Built on
- Coal-furnace glass (England, 1615)
- Cork stopper
- Blanquette de Limoux (1531)
Made possible
- Riddling (remuage) of champagne bottles1816
- Strong glass bottle
- Riddling and disgorgement (Veuve Clicquot, 1816)
- Cava and other sparkling wines