The wrongly almost unknown monk Jean Oudart (1654-1742) was cellar master of the Benedictine Abbey Saint-Pierre aux Monts de Châlons in the Marne department, the core area of the Champagne, This was not far from the higher abbey of Saint-Pierre d'Hautvillers, where the much more famous Dom Pierre Pérignon
(1639-1715) was also cellar master. The two Benedictine monks
Oudart and Pérignon worked together to perfect the champagne production process. Actually, both should be laurels of success, although only the second went down in history. In principle, the 16 year younger Oudart had the same function in connection with winemaking. He lived 27 years longer than Dom Pérignon. The great success of the sparkling wine, the champagne
from. The thankless Jean Oudart contributed important things to this development.