-
Step 1
Distinguish the methods used to add carbon dioxide to wine. The methode champenoise allows fermentation to continue in the bottle. The Chermat process continues fermentation in a large tank that can withstand the large pressure produced by this method.
-
Step 2
Determine the amount of carbon dioxide present. A true sparkling wine must have more than three atmospheres of carbon dioxide at sea level and 68 degrees F. Semi-sparkling wines such as vinho verde may contain 1 to 2.5 atmospheres and are also referred to as frizzante or petillant wines.
-
Step 3
Recognize the source of the carbon dioxide. It must come completely from the secondary fermentation of a base wine after the addition of the liqueur. It must be aged in the producing winery for a prescribed minimum amount of secondary fermentation.
-
Step 4
Know the difference between sparkling wines and champagne. Champagne is a sparkling wine made in the Champagne region of France with the methode champagne. Other sparkling wines have been required to use the term "methode traditionelle" instead of "methode champagne" since 1994.
-
Step 5
Examine the use of the term "champagne" in the United States. Current regulations allow a sparkling wine to be labeled as champagne if the place of origin appears next to it.
