In 17th-century France, a batch of the wine underwent an accidental second fermentation, causing corks to fly and bottles to explode. These early bottles of champagne earned the name "the devil's wine" thanks to their unexpected explosive behavior.

Corks jolted away as if possessed. Bottles exploded, causing chain reactions of shattering bottles. Monks, many of whom were winemakers, called it "le vin du diable" -- the wine of the devil. One monk, in particular, named Dom Pérignon, tried desperately to get rid of the bubbles that appeared in his abbey's wine. But try as he might, he couldn't get rid of the fizz.

Since he couldn't fight it, Dom Pérignon decided to try to perfect the art of making sparkling wine, and today he is credited as champagne's inventor. When he tasted champagne for the first time, he is said to have exclaimed, "Come quickly, I am drinking the stars!" The people of the Champagne region followed his lead and embraced champagne as something different (and therefore marketable). Soon it became the dominant product of the region.

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