Until the latter half of the seventeenth century, the still wines of Champagne were rivalled only by those of Burgundy, the other proponent of the Pinot Noir grape. The Champenois had begun to encroach on the export markets of the Low Countries, an area in which Burgundy had been formerly unchallenged. Perceiving opportunities to widen both their domestic and export markets, they spared no expense improving the quality of their wines. Throughout the 1600's, a paper-and-ink war, in Latin prose and verse, ensued between Champagne and Burgundy. The battles, whose champions were doctors and poets, centred on the respective taste and natural wholesomeness of the wines. Rather than imitating the wines of Burgundy, the Champenois sought to create a new style of wines. Voltaire remarked that these new wines, made with the most painstaking care, were not only unusual but also delicious. This novelty value helped them enjoy a great advantage not only in the wealthy, fashionable circles of Paris but in the export market as well. Reference is made from the middle of the century onwards to Champagne wines of various colours; 'oeil de perdrix' (partridge eye); 'couleur de miel' (honey-coloured); 'cerise' (cherry pink); 'fauve' (tawny); or 'gris' (grey). The Champenois had discovered how to vinify light-coloured wines from the Pinot Noir grape. In the beginning, the wines of Champagne were still, light and crisp. But it was only from the end of the 17th century that they became sparkling wines. This made them the uncontested Kings of the world's celebrations.