Champagne is a province in The history of France, which produces grapes, but the quality of the wine produced is relatively mediocre.

In the second half of the 17th century, the Convent of Upper Villiers in Champagne had a monk named D. P. Perinon, who was a master of chemistry and physics. He was also a talented wine taster.

In order to produce high-quality wine, he broke the traditional brewing process, relying on his superhuman taste, mixed and diluted a variety of wines, and then put them into the bottle for secondary fermentation.

In the autumn of 1687, Perinon bottled the wine, sealed it with a cork, and put it in the kiln. After a winter of fermentation, by the following spring, a large amount of carbon dioxide was produced and accumulated in the liquor. When Perinon shook the bottle, the carbon dioxide was released from the liquor rapidly, and the huge pressure made the cork pop away, and the milky foam poured out in a great rush. The wine was fragrant and the tasters all praised it. This new type of sparkling wine was named after the champagne from which it was made.

Perinon also had a lot of trouble developing and producing champagne. One of his biggest headaches was the bursting of the bottle during the secondary fermentation, due to the large amount of carbon dioxide produced. For a while, the rate was as high as 50%. Improvements have improved the situation, but even today, with considerable technological progress, champagne houses still lose 3% of their bottles.