Probably the most famous alcoholic beverage and the epitome of joie de vivre and luxury. As early as 1531, a sparkling wine was documented in south-western France, namely the Blanquette de Limoux from the village of Limoux. But in Champagne, as late as the first half of the 17th century, champagne was by no means synonymous with sparkling wine. A common phenomenon in this region was that, due to the cool weather, fermentation was interrupted in autumn and the wines were nevertheless already bottled. In warmer weather in spring, the residual sugar triggered an unplanned or undesired second fermentation in the bottle. So initially there was no intention behind it, it just happened by chance.