Champagne Wasn’t Supposed to Have Bubbles

Today, Champagne’s bubbles are a symbol of celebration. Originally, they were a problem. Cold weather could stop fermentation inside wine from Champagne. When warmer temperatures returned, fermentation sometimes started again inside the bottle—creating pressure, bubbles, and occasionally exploding glass. What vintners once tried to prevent eventually became the thing that made Champagne famous. This is the story of Champagne, exploding bottles, Dom Pérignon, Christopher Merrett, Madame Clicquot, riddling, stronger glass, controlled fermentation, and how an accident became one of the most recognizable symbols of celebration in the world. Neat tells the remarkable true stories behind the drinks we know—from strange origins and forgotten people to scandals, rivalries, inventions, disasters, myths, and moments that changed drinking culture forever. New stories every Monday, Wednesday and Friday. The Stories Behind Every Pour. Please drink responsibly. Chapters: 00:00 The Dangerous Wine 01:35 Dom Pérignon's Real Story 03:35 The English Contribution 06:30 Madame Clicquot's Innovation 09:40 Protecting the Name 12:30 From Defect to Symbol