Because they lived in such high altitudes, the monks of Champagne had plentiful access to all the best grapes. The problem? When the temperatures plummeted in the colder months, the fermentation process on the wine would stop temporarily—and when it began again in the spring, there would be an excess of carbon dioxide inside the wine bottles, which would give the wine unwanted carbonation.
In 1668, the Catholic Church decided that it was time to handle the situation, and so they brought a French monk named Dom Pierre Perignon over to Champagne to fix the fermentation problem. However, by the end of the 17th century, people had decided that they actually enjoyed this drink, and Perignon’s task thusly changed into making the wine even fizzier. Eventually, Perignon developed the official process for making champagne known as the French Method, crowning him the inventor of the celebratory sip.