While practicing the art of fermentation at the beginning of the 17th century, French winemakers got an unanticipated result: sparkling wine. For a long time, it was called "devil's wine" for its ability to blow up the barrels in which it was being aged. The Benedictine monk Dom Pierre Pérignon was the first to tame the sparkling wines. He created a production technology in which the secondary fermentation took place in bottles.
Any wine saturated with carbon dioxide can be called sparkling, but only sparkling wines from the French province of Champagne are called champagne.