It’s
no secret that some of the best inventions happened by accident. Scottish
scientist Alexander Fleming was working with bacteria and mold when he
discovered penicillin. Before the age of microwaves ovens, American engineer
Percy Spencer noticed the chocolate in his pocket melted every time he walked
in front of a vacuum tube generating small electromagnetic waves. Serendipitous
discoveries aren't confined to technology; they also happen in the kitchen! A
tablespoon of genius mixed with a pinch of luck cooked up these accidental food
creations ...
Champagne
The
creation of the celebratory bubbly isn't credited to any one person, but to
poor winemaking practices in the 15th century. During the late
1400s, Europe experienced an extreme temperature drop that froze both the
Thames River and the Venice canals. The cold also stopped the fermentation
process of grapes in Champagne, France, where the monks in the Abbey of
Hautvillers created red and white wines. As spring brought warmer weather, the
grape juice resumed fermenting and released carbon dioxide inside the bottle,
which produced a new, throat-tickling quality.
The
Catholic church called in monk Dom Pierre Pérignon to curb the fizz from the
remaining fermented wine. However, Pérignon's attempts only succeeded in
refining champagne blending techniques. Thanks to increased consumption from
French nobility, sparkling wine increased in popularity and became a symbol of
expensive taste.
Fun
fact:
According to trade laws, only sparkling wine made in the Champagne region is
called champagne.
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