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Wine Educate Podcast

In this episode, Joanne Close continues the Sparkling Wine Series with a deep dive into the history of sparkling wine. Rather than focusing on one inventor or one country, this episode places sparkling wine in historical context and explains how bubbles emerged through a combination of climate, trade, science, and experimentation.

This episode is especially helpful for WSET Level 2 and Level 3 students who want to better understand why the traditional method developed and how history shaped modern sparkling wine styles.

Joanne begins by sharing a quick update from a recent three-day WSET Level 2 intensive in New Orleans, where students tasted 48 wines and completed their exam. From there, the focus shifts to the broader Sparkling Wine Series and the importance of understanding history alongside production methods.

The episode explores what wine looked like before bubbles were accepted, including why wine stability was the goal and why carbonation was once viewed as a fault.

Joanne discusses the earliest written record of sparkling wine, which comes from Limoux in the Languedoc in 1531. A Benedictine monk at the Abbey of Saint-Hilaire documented the presence of bubbles, and the region's cooler climate and higher elevation made sparkling wine possible long before Champagne embraced it.

The conversation then moves to Champagne in the 1600s, when producers were making still wines and actively trying to prevent secondary fermentation. Joanne explains how cold winters stopped fermentation, only for it to restart in the spring, unintentionally creating bubbles that producers initially did not want.

England plays a critical role in the story, and Joanne explains why British consumers were so influential. Champagne wines were shipped to England in bulk, bottled later, and often sweetened. The widespread availability of sugar led to unintentional refermentation, and British drinkers developed a taste for fizz.

The episode highlights the work of English scientist Christopher Merret, who presented a paper in 1662 to the Royal Society documenting how adding sugar to wine could restart fermentation. This observation laid the foundation for what would later become the traditional method.

Joanne explains the technical challenges of early sparkling wine, including the danger posed by pressure inside the bottle. With pressure reaching five to six atmospheres, early glass bottles frequently exploded. England's development of coal-fired furnaces allowed for thicker, stronger glass capable of withstanding this pressure, along with the adoption of cork stoppers.

The episode also clarifies the role of Dom Pérignon, who did not invent sparkling wine but significantly improved quality through blending, vineyard management, and consistency. His work helped refine Champagne at a critical moment in its development.

Finally, Joanne highlights the impact of Veuve Clicquot, who revolutionized Champagne production in the early 19th century by inventing riddling. This innovation allowed producers to remove dead yeast cells and create clear, brilliant sparkling wines at scale.

The episode concludes by reinforcing that sparkling wine was not the result of a single discovery but rather a collaborative effort involving monks, scientists, merchants, and winemakers across multiple countries.

• WSET Level 2 students studying sparkling wine

• WSET Level 3 students preparing for theory and tasting exams

• Wine professionals who want historical context

• Wine enthusiasts curious about how sparkling wine evolved

This episode is part of the Wine Educate Sparkling Wine Series.

You can listen to the Wine Educate Podcast on Apple Podcasts, Spotify, YouTube, and most podcast platforms.

Questions about WSET classes, exams, or wine education?
Email: joanne@wineeducate.com