Champagne is the "King of Bubbles". It is made from the grapes Chardonnay, Pinot Noir, and Pinot Meunier, and comes in both white and rosé styles.
Champagne has strong acidity and is typically dry style, but sweeter versions also exists.
The chalky soil of the Champagne district gives the wines a character of chalk, citrus, apple, bread, smoke nuts, and toast.
The production method of Champagne is called Méthode Champenoise, where the second, bubble-trapping fermentation takes place in the bottle instead of a tank.
Bollinger. Dom Perignon. Taittinger.
In Spain the sparkling wine is called Cava, which means "Cellar".
Cava used to be called "Spanish Champagne", but this is no longer permitted in EU, since Champagne is a protected French name.
The production method is the same as for French Champagne, but with other grapes (Macabeu, Parellada, and Xarel-lo).
The light and fruity, tank-produced bubbles from Northern Italy have had a boom sale in recent years.
It has taken the role as an alternative to expensive Champagne after Spanish Cava.
At best they are fresh and nuanced with their pure apple, pear and lemon tones, but they can also be too sugar-rich, sticky, and synthetic. So take care.
Champagne is a protected name. The production method of Crémant is much the same as Champagne, sometimes with other grapes:
Cremant d'Alsace (Pinot Blanc), Cremant de Bourgogne (Pinot Noir and Chardonnay), Cremant de Loire (Chenin Blanc), Cremant de Limoux (Mauzac).