A complete accident was that wine makers in France’s Champagne region wanted to compete with the Burgundy wines. However the cold winters in the region was the reason why the wine would stop fermenting and resume the process in the spring when the yeast would come alive and start fermenting only to release carbon dioxide gas that would pop the weak bottles. By adjusting the glassware accordingly wine makers managed to keep the bottles intact and today we have something bubbly to drink on the NYE!