1668 - Dom Pérignon (monk) made a significant contribution in the wine industry
Dom Pierre Pérignon, O.S.B., a French Benedictine monk who lived from December 1638 to September 14, 1715, made significant contributions to the production and quality of Champagne wine during a time when the region’s wines were primarily still red. Popular myths routinely and falsely attribute to him the development of sparkling Champagne, which did not come into its own until the middle of the 19th century. In-bottle refermentation, which is presently utilized to give sparkling wine its glitter, was a major issue for winemakers during Perignon’s time. In the autumn, when it began to cool off, fermentation would occasionally halt before all of the fermentable carbohydrates had been turned into alcohol. The wine becomes a time bomb if it was bottled at this point. When the temperature rose in the spring, latent yeast awoke and started producing carbon dioxide, which, at best, would force the cork out of the bottle and, at worst, explode, setting off a chain reaction. The pressure from the first rupture would cause nearby bottles to break as well, posing a risk to the workers and the year’s produce. Thus, Dom Pérignon made an effort to avoid reference. He did establish some characteristics that are still distinctive to Champagne today, most notably significant vineyard-to-vineyard blending.