According to French law, in order for a wine to bear the name Champagne, it must be produced in that region. Champagne is made using the method champenoise, which requires a second fermentation that takes place in the bottle. The resulting wines are designated by sweetness levels, ranging from bone dry to sweet. Brut is of average sweetness and therefore the most popular. Extra Brut is even drier, Sec is slightly sweet, Demi Sec is a little sweeter, and Doux, very sweet. Vintage Champagnes are produced from blended wines made the same year, and non-vintage are made from a blend of several years. Known as cava in Spain, Sekt in Germany, and Asti Spumanti in Italy.
(sham-PAYN): Sparkling wine made in the region of the same name, some 70 miles northeast of Paris, using a traditional process in which the wines are bottle-fermented, and made only from Chardonnay, Pinot Noir and/or Pinot Meunier grapes.