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All wines that undergo a second fermentation, and are thus carbonated, are sparkling wines. Early success making sparkling wines in the Champagne district of France made its name famous, so much so that 'champagne' has become generic for sparkling wine. But only sparkling wine from this region, produced within very strict guidelines, can rightfully be called Champagne.

In the 'Champagne' or 'traditional' method, grapes are first picked to make an ordinary, still white wine which is then bottled, topped up with sugar and yeast, capped, and laid in a cool, dark cellar for a year or two. The yeast ferments the sugar, producing carbon dioxide. This second fermentation also produces sediment. In order to remove it, the bottle is turned upside down, so that the sediment slides into the neck. The neck is then frozen, and the bottle of wine turned upright and uncapped. Gas in the bottle pushes out the frozen plug of sediment. To balance acidity, a little sweet wine-sugar solution is then added and the bottle is corked. It is then ready to drink almost immediately, although twelve or eighteen months' storage will greatly improve it. Other techniques for producing sparkling are generally considered inferior to this method.

Most sparkling wine is non-vintage, allowing the winemaker to blend wine in order to achieve a consistent flavor style. The vast majority of these wines will begin to deteriorate losing both flavor and fizz after a couple of years. The major Champagne varietals are the white grape, Chardonnay, and the black grapes Pinot Meunier and Pinot Noir. Sparkling wine producers worldwide, however, can--and do--use other varietals. White wine made from white grapes, is labeled 'Blanc de Blancs', while 'Blanc de Noirs' indicates white wine made from black grapes.

Pressing black grapes--their skins intact--more firmly traditionally produces pink wine. Its playful color is its true pleasure, as it generally tastes only a little fruitier and fuller than white sparkling wine. Labels on sparkling wine also indicate residual sugar levels: 'brut nature', in which the lowest percentage of sugar can be found--is very dry; 'brut' is dry; 'extra dry' is slightly sweet; 'sec' is sweet; 'demi-sec' is very sweet; 'doux' is extremely sweet.

In addition to the normal smell and taste criteria of still wine, sparkling wine quality is judged by its bubbles: the smaller and lasting, the better; they should integrate well with the wine; and their texture ought to be smooth. With higher acidity, delicate flavor, unique palate tingle and lower alcohol than most still wines, sparkling wines are some of the most versatile wines to accompany food. They are ideally served at around 46?F (8?C).

For beautifully rustic Italian bites, and especially great for budding cooks, is Lorenza's Antipasti, by Lorenza De’Medici.