Dr Christopher Merrett was a medical doctor and scientist and was an early member of the Royal Society.
He was the first to described sparkling champagne bottled in London 1662 in an address to the Royal Society 1662
“Our wine coopers of recent times use vast quantities of sugar and
molasses to all sorts of wines to make them drink brisk and sparkling and to give them spirit,”
This relied on experimentation and resources from cider making.
Sparkling champagne was first noted in the lay press in a play by Sir George Etheridge 1676 , The Man of Mode.