Méthode champenoise, French for "Champagne method", is the secondary, inside-the-bottle fermentation that is used to create authentic Champagne and other high quality sparkling wines, as well as certain kinds of Belgian beer. The Benedictine monk Dom Pérignon is credited with first using this method. It creates the carbonation in the finest sparkling wines, but it is an expensive, labor-intensive process. Inexpensive sparkling wines are generally made by the Charmat process.

The EU has declared that this term can only be used in connection with wines from the Champagne region of France. The new EU approved term is Méthode traditionnelle, French for "Traditional Method". However, mèthode champenoise remains in use for wines in many non-European countries. These wines cannot be imported to the EU.

See also

• Dom Pérignon
• Sparkling wine
• Champagne
• Carbonation

External links

• A comprehensive review of Méthode Champenoise production

Oenology

Flaschengärung | Metodo champenoise | Méthode champenoise