Europeans, though, once considered the bubbling beverage a product of poor winemaking. When around the 15th century temperatures in the continent dropped it disrupted the wine making process that was already in progress. The cold temporarily halted fermentation, but with the return of spring the spirits began to ferment again. This produced an excess of carbon dioxide inside wine bottles, giving it a fizzy quality that was considered faulty at the time.
As the bubbly bottles kept exploding in the wine cellars, it became a problem to the Catholic monks who made the wine. So, in 1668, the Catholic Church called upon a monk by the name of Dom Pierre Pérignon to regain control over the situation. However, the “mistake” soon gained popularity in the French nobility and soon Dom Pérignon was asked to make champagne even fizzier and bubblier.