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Continue reading the main story. According to legend, a French monk named Dom Perignon pÃ©rignon realized that a cork could seal in the fizz and flavor Of champagne after he Saw spanish travelers using tree bark to plug their water. gourds
Jeroboam âIn Champagne, a three-liter bottle, equivalent to four standard bottles of champagne. Normally, this is the largest size of bottle that champagne is fermented in (larger sizes are made by transversage, or the decanting of finished wine from multiple smaller bottles).Note that in Bordeaux, a three-liter bottle is referred to as a double magnum, and a jeroboam is a 4.5-liter bottle of wine.utolysis is one of the fundamental processes in the making of champagne, as it imparts particular types of flavor complexity and textural finesse that can be achieved in no other way, and this is one of the main reasons for champagne's long aging on the lees in bottle after the second fermentation. See Lees Aging.