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Real Champagne, as any Frenchman will tell you, can come only from the region in France of the same name. Its production, discovered somewhat by accident in the late 17th century by a blind Benedictine monk, Dom Pérignon, is lengthy, labor-intensive, and costly. It involves fermenting grapes into wine using conventional methods, bottling said wine, and then inducing a secondary fermentation in that same bottle. The second fermentation creates CO2 as a by-product, which is intentionally retained in the finished wine as bubbles.   More