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• In 17th Century France, winemakers tried hard to get rid of champagne’s characteristic bubbles.
• Dom Pierre Pérignon, a Benedictine monk, was heavily involved.
• Once trapped inside the wine bottle, the fermentation process that produced champagne’s delightful bubbles created such high internal pressure that some of the delicate French bottles would explode.
There is no celebration without champagne! As Pushkin says in his famous poem, describing the party entrance of his hero, Eugene Onegin, “he arrives – the cork goes flying up, wine of the Comet fills the cup” (this must have been a bottle of Madame Clicquot). Note, how accurately the poet describes a comet that was remarkable for its tail.
Celebration presents the cork as the balloon’s basket, shooting up into the sky, with the passengers truly “rising to the occasion.”