@tink214238,
Just FYI, the "wine-aging process" does not make champagne bubble. The bubbles are formed when distillers force carbon dioxide into the wine under pressure. If it was time, then the bottles would build up pressure from the forming bubbles and eventually explode. When a bottle is opened, the pressure keeping the carbon dioxide in the wine is let off, allowing the bubbles to burst forth. This is also the reason why the cork pops; built-up pressure.
Besides, what kindergartner is going to guess time based on such things as evolution and looking back on missed opportunities?