Champagne: Real vs. The Imposters!

If you've been reading these blogs, you know how much I love Champagne. It's the wine of celebration, it's very food versatile and it makes me happy when I drink it.
But, alas. as hard as I try, I still sometimes mis-use the name "Champagne".
Champagne should only refer to sparkling wines produced in the French wine region of Champagne.
Even within France, if the wine is not produced in Champagne, but is made in the Champagne method, it is called a Cremant.
That Champagne method that I mentioned is known as methode champenoise, which is a "process" that is used to make the world's finest sparkling wines.
If you want to learn more about the methode champenoise process, I've included a link below. It's actually pretty interesting.
In general though, when someone asks for Champagne they are thinking of a dry white or rose sparkling wine.
Here are some price ranges for dry sparklers available at The Market. Only the domestics and Champagnes use the methode champenoise, which is reflected in the price:
Spanish Cava:  $15 - $25
Italian Prosecco:  $18 - $30
Domestic Sparkling: $20 - $100+
Champagne: $40 - "the sky's the limit"!

http://www.winesparkle.com/what.html

Tom