Only three grape varieties are used in the production of Champagne:

The production of French Champagne is controlled by the Comite' Inter-professional du Vin de champagnec C.I.V.C..

Founded over fifty years ago their mission is to harmonize the relationship between champagne growers and champagne houses, and to manage the common interest of protecting and guaranteeing the existence of the wine called Champagne.

There are two good methods of making quality sparkling wines.

• Ferment a still wine a second time in a closed bottle by adding sugar and yeast.
  
• The methode champenoise which is fermenting wine in bulk in a large stainless steel tank, then remove and bottle under pressure.

The first method is expensive and labor intensive, but results in a higher quality wine, such as Chandon Brut Imperial, the second method is less expensive and more commonly found in the local market. There is a third method where carbon dioxide is injected into the wine, this produces Baby Duck wines and Wine Coolers.

The French failed to protect the name Champagne and other countries have produced wines with the name champagne. In North America, it is illegal to call a sparkling wine Champagne unless true Champagne grapes from the Champagne region, in France, are used. The French will say the only true champagne comes from the La Champagne region where the perfect soil and the traditional methods were perfected in the 17th century by the blind Monk Dom Perignon.

Remember, when celebrating the new millennium, be careful popping that champagne cork. A scientist by the name of Bill Lembeck did a study to determine the number of bubbles in a bottle of Champagne. There are 49 million, and it's those tiny bubbles that causes the alcohol to quickly reach the blood stream and it's a pressure packed wine.

By Bob Bell
Canadian Wine Enthusiast