Dom Pérignon's Champagne Refinements

Contrary to popular belief, Dom Pérignon did not invent champagne in the late 1600s. Benedictine monks in 1531 pioneered double fermentation by bottling wine before the process ended. Later, English scientist Christopher Merret advanced the method by adding sugar to create a second fermentation. Pérignon, however, refined the process and made significant improvements.

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