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Appears on the label of sparkling wine produced using the bottle fermentation or methode champenoise method of fermentation.

A grape varietal used in the production of white and sparkling wine. Where the Beaunois varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

Most notably known as "Pinot Noir". Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Descriptor of sparkling wine made by the charmat method. French term.

Term used to describe the size of the bubbles that appear in a glass of sparkling wine and champagne.

Most notably known as "Chardonnay". A grape varietal used in the production of white and sparkling wine.

A grape varietal, most notably known as Chardonnay, used in the production of white and sparkling wine.

The tasting of wine from different years, but originating from the same winery. These wines are most often contiguous years.

In the United States, a term referring to a non-sparkling white or red wine with a minimum of 7 percent alcohol and a maximum of 14 percent alcohol.

A descriptor for wines that have become tasteless, most often due to storage for excessive periods of time in a large vessel.

A descriptor of wine that is unseasoned, lacking in acidity, weak, and uninteresting. Also refers to a sparkling wine with no bubbles.

Invented in the early 1900's by Eugene Charmat, this procedure was implemented as a faster and less expensive way to mass produce sparkling wines.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

Term used by professional wine tasters when referring to the bouquet or aroma of a wine. "Bouquet" is a term used to describe various fragrances evident from the processing and/or ageing of wine.