France's more labor-intensive Champagne method, relying on fermentation in bottles, yields pricier products.

The Panades today are the source of the popular Catalan cava, sparkling wine made by the Champagne method.

Premium sparkling-wine producers both here and there use the methode champenoise, the Champagne method.

First and foremost, this brass-colored sparkling wine, made in the Champagne method, is food-oriented.

A method of sparkling wine production similar to the Champagne method except there is no secondary fermentation.

The most well known is the Traditional or "Champagne method" where the base cuvee is bottled with a mixture of sugar and yeast.

Top California sparkling wines, made by the traditional Champagne method, were doing even better.

Good cava is produced using the traditional Champagne method, but with different grapes.

The chardonnay gives this yeasty, bone-dry drink, made by the Champagne method, a firm body.

This is most commonly known as the méthode champenoise or "Champagne method" after the region most noted for sparkling wine production.