Today, sparkling wine is synonymous with celebration, elegance and luxury. Yet its origins are far more surprising and far more British than many might expect.

When bubbles were considered a flaw

Before the deliberate production of sparkling wine in the late 17th century, bubbles in wine were regarded as a fault. In the Champagne region of France, lightly fizzy still wines were often dismissed as flawed and unreliable.

Even Dom Pérignon, the Benedictine monk closely associated with Champagne, was instructed to remove bubbles from the wines produced at the Abbey of Hautvillers. Uncontrolled secondary fermentation caused bottles to burst in cellars -hardly the refined image Champagne enjoys today.

It was not France, but England, that first saw potential in the sparkle.

England’s accidental breakthrough

During the 1600s, still wine from Champagne was shipped to England in barrels. Cold winters in northern France often halted fermentation before it was complete, leaving residual sugar and dormant yeast in the wine.

Once bottled in England and exposed to warmer temperatures, fermentation restarted. Carbon dioxide became trapped inside the bottle, transforming the wine into something entirely new -sparkling. This unexpected phenomenon sparked serious scientific interest.

Christopher Merret & the birth of sparkling wine

The first person to properly investigate and document sparkling wine was Dr Christopher Merret, an English scientist from Gloucester.

In 1662, Merret presented a paper to the Royal Society explaining how the deliberate addition of sugar to wine before bottling triggered a second fermentation, creating bubbles. His research was informed by English cider makers, who had already mastered this technique to produce sparkling cider.

Merret was also the first recorded individual to use the term “sparkling wine”, firmly establishing England’s role in its discovery and development.

Innovation beyond the wine

Merret’s influence extended beyond fermentation. As a glassmaker, he helped pioneer stronger wine bottles capable of withstanding internal pressure. By using coal rather than charcoal in glass furnaces, higher temperatures were achieved, producing thicker, more resilient glass, a vital advancement in the history of sparkling wine.

Why is Champagne so often credited?

The belief that sparkling wine was invented in France persists largely due to Champagne’s later refinement of the process.

Wine experts, including Tom Stevenson, author of Christie’s World Encyclopaedia of Champagne and Sparkling Wine, suggest that French producers studied English methods and adapted them. Notably, the term “vin mousseux” does not appear in French records until 1718, decades after Merret’s findings were published.

While the precise evolution of sparkling wine remains layered and complex, the earliest documented and deliberate production undeniably began in England.

So where does Dom Pérignon fit into the story?

Rather than inventing sparkling wine, Dom Pérignon played a crucial role in refining Champagne. His work focused on improving grape selection, blending techniques and bottle consistency, elevating quality rather than creating effervescence itself.

His legacy lies in refinement, not invention.

Champagne vs Sparkling Wine

Champagne is a sparkling wine, but not all sparkling wine is Champagne.

Only wines produced in the Champagne region of France using the traditional method (méthode traditionnelle) can legally bear the Champagne name. Sparkling wines made elsewhere, including English sparkling wine, may follow the same method, but must be labelled accordingly.

How sparkling wine is made

The most prestigious sparkling wines are produced using the traditional method, rooted in the English discoveries of the 17th century.

After the initial fermentation, sugar and yeast are added before bottling to initiate a second fermentation. The wine is then aged on its lees (dead yeast cells), which enhance complexity, texture and depth of flavour.

Once ageing is complete, the lees are removed, the bottle is topped up and sealed with a cork. This time-honoured process remains the gold standard of sparkling wine production, creating refined, expressive wines enjoyed by discerning collectors and connoisseurs worldwide.