nah ... even the yanks and antipodeans call it things like "champagne-style" or "method"
which is arguably wrong in any case since the method was invented in limoux.
( Dr. Shambolic je suis charlie, Fri 16 May 2014, 8:10, 2 replies)

No, USA now has a ban on domestic being called Champagne* and the Champagne Method is
a protected term in the EU.


*pre-1995 producers can still call their product champagne but many have chosen not to, reason they believe their product superior to that French shit grown on American vine stock.
( d.r._and_quinch when will you be famous?, Fri 16 May 2014, 9:22, closed)

The current method of making Champagne
(ie. making it fizzy) was first documented in 1662 by an Englishman, Christopher Merret, in a paper submitted to the Royal Society. He identified secondary fermentation as the reason for the sparkle and advocated adding sugar or molasses to wine to start this process. It was also the moves into industrialised glass production which gave English bottles the strength to contain the fizz. Up till then the French producers like Dom Perignon had been trying to eliminate the sparkle in the wines produced in the Champagne region, it was an unwanted reaction.

US producers of sparkling wines were able to call it Champagne because America signed but didn't ratify the Treaty of Versailles in 1918 - the French made sure the term was included to protect the devastated Champagne region and industry, and to prevent other countries taking over the Champers markets.

Just sayin'...
(Rsoles, Mon 19 May 2014, 22:46, closed)

so only a hundred and thirty years after blanquette was invented in Limoux
herp derp
( Dr. Shambolic je suis charlie, Wed 21 May 2014, 8:15, closed)