Everyone who visits Moët & Chandon invariably stops to strike a pose next to the statue of Dom Pérignon (c 1638–1715), after whom the prestige cuvée is named. The Benedictine monk played a pivotal role in making Champagne what it is – perfecting the process of using a second, in-the-bottle fermentation to make ho-hum wine sparkle.

　　While his contribution was undoubtedly significant, bubbly didn’t come to dominate Champagne’s wine production until over a century after his death.