Traditional or méthode champenoise 

This is the method considered to be the highest quality--and the most expensive. It is carbonated by a second fermentation in the bottle. This method is used to produce champagne and high quality sparkling wines.

Metodo Italiano  or Charmat

This method produces small, long lasting bubbles. It is carbonated by a second fermentation in bulk tanks and is bottled under pressure. The result is sparkling wine of good quality that is slightly less expensive than wines produced using the traditional method.

Injection

Less expensive sparkling wines are created by injecting carbon dioxide into the drink, similar to how soft drinks  are created. This causes large bubbles that quickly disappear in the champagne glass. 

• Champagne : The original.
• Crémant : Generic term for any sparkling wine not produced in the Champagne region.
• Mousseux : Term that means "sparkling".
• Blanquette de Limoux : Sparkling wine from Limoux  containing three grape varieties.
• Clairette de Die AOC : A natural sparkling wine.
• Pétillant -: A term for semi-sparkling wine.

• Cava : Type of white or blush wine from Catalonia, Spain.
• Vino Espumoso : Term for sparkling wine.
• Vino de Aguja : Term for semi-sparkling wine.

• Asti : Made from Moscato grapes and from the Asti region of Piedmont, Italy. Sweet and low in alcohol, this is usually enjoyed with dessert.
• Prosecco : This is produced from Prosecco grapes in Northern Italy and has a dry taste.
• Spumante : Italian term for sparkling wine.

• Trapiche Extra Brut Sparkling Wine : Notes of apple and pear make this a crisp wine.
• Vida Organica : This is another fruity blend with a smooth finish.
• Pascual Toso Brut : This wine has a delicate taste and is easy to drink.

• Red Sparkling Wine : Australia uses the Shiraz  grape to make red sparkling wines.

• Cap Classique : Made from the traditional champagne method and made of grapes from a variety of regions on the Cape, the end result is a variety of flavors.

• California Sparklers : The U.S. uses both the méthode champenoise and the charmat method. There are little regulations on sparkling wines in the U.S., however, so quality can vary.

• Sekt : German term for sparkling wine. The majority is made from the Charmat method, while the rest are made using the traditional method.

• Extra Brut : Extra dry.
• Brut : Dry.
• Extra Dry : Not as dry as brut, but still dry nonetheless.
• Demi-Sec : Sweet.

Chocolate 

Chocolate goes with a variety of liquors  and wines  and its taste can be heightened by the right pairing.Your best bet is milk chocolate or chocolate dipped in fruit, which will perfectly balance out a dry wine.

Cheese 

Cheese comes in so many varieties that you can find just about any type to pair with wine. Consider sweeter cheeses such as brie, gouda, mascarpone  and gruyere.  Pair them with some crackers for a great snack!

Fruit 

Since most fruit is sweet, it will pair perfectly with dry sparkling wines. Raspberries, strawberries  and apple slices  are all great. Another popular trend is dropping a few blueberries  into your champagne to give it extra flavor.

Bread 

Consider breads that are bold in flavor that can be topped with cheese or butter  as the perfect appetizer to go with your drink. Sourdough, cheese bread, garlic bread  or sweet bread  are all good choices.

Meat 

Looking to pair champagne with your meal? Think sauces that will include champagne in the recipe--having a glass with champagne braised beef  or champagne ham  could be delicious. Also consider fish pairings like salmon, shrimp  and shellfish. 

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