In France the first sparkling champagne was created accidentally; the pressure in the bottle led it to be called "the devil's wine" ('), as bottles exploded or corks popped. At the time, bubbles were considered a fault. In 1844 Adolphe Jaquesson invented the muselet to prevent the corks from blowing out. Initial versions were difficult to apply and inconvenient to remove. Even when it was deliberately produced as a sparkling wine, champagne was for a very long time made by the ', where the wine was bottled before the initial fermentation had finished. Champagne did not use the "" until the 19th century, about 200 years after Merret documented the process. The 19th century saw an exponential growth in champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. In 2007, champagne sales hit an all-time record of 338.7 million bottles.