Method of producing a sparkling wine by means of bottle fermentation. The designation Méthode champenoise may only be used for products from Champagne. Wine law designations outside of this are Méthode classique (also Méthode traditionnelle or Méthode traditionelle classique). As a substitute for sparkling wines outside Champagne, the term crémant was introduced at the end of the 1980s.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.Andreas Essl