The origin of champagne

More than 2,000 years ago, the Champagne region of France began to grow grapes and make wine. In 1688, Dan Perrinone, a butler friar at the Ovili Monastery in the region, aspired to produce sweet and delicious wines. He mixed various gray wines with each other, sealed them with cork stoppers and put them in the cellar. The following spring, when he took out the bottles, he found that the wine inside was clear, bright and attractive, and full of aroma, and everyone was vying to taste the new wine. Later, people named it Champagne after the place of origin.