Like all the best inventions, it came about entirely by accident. Cold winters in the Champenois region caused wine makers untold hassles, by halting wine fermentation halfway through, and leaving behind unfermented yeast in the wines. When the bottled wines heated up in the spring, the yeast awakened, forming bubbles, and often causing minor explosions in the cellar.

It wasn’t until wine-makers learnt to control the process, and Philippe II came to power, that champagne became popular. Today, the winemakers of the champenois region are the only ones permitted to use the name champagne, and it can be tricky to get your hands on the exclusive bubbly.

On Sunday 11 September, at the Summer Palace in Johannesburg, South Africans will get a chance to sample the hallowed bubbly at the Absa Capital Champagne Festival. Over 30 exclusive French champagnes will be available for tasting, including the likes of Bollinger, Guy Charbaut, Krug, Laurent Perrier and Taittinger.

The menu is French inspired with a South African twist, according to STIR Food chef, Piet Marais. "Oysters, caviar and one or two of the bowl food options are being paired with champagnes on the day. There will be a charcuterie station, a crepe station as well as a French patisserie display. We have linked South African ingredients into French-style food, for example, kudu chateaubriand served with pomme pont neuf, béarnaise and watercress.

"Essentially all food pairs well with champagne," he concludes. 

Only 300 tickets will be made available for the public to purchase.

To apply for your ticket, click here.