The term "champagne" has entered our vocabulary as a generic term for white or pink sparkling wine, somewhat to the dismay of French champagne producers who are understandably protective of their champagne's quality reputation. More appropriately called "sparkling wines", North American products range from dry to sweet. The degree of sweetness is indicated on the label. Brut has very little or no sweetness. Extra Dry is less dry. Sec is sweeter, and Demi-sec is the sweetest of North American sparkling wines. Ever wonder how the bubbles get in? The answer depends on the technique used -- and there are several techniques. The original French "methode champenoise" was developed in the early 1700's by the Benedictine monk, Dom Perignon of Hautvillers. It is a painstaking, laborious, and expensive multi-step process. The most critical step in Champagne production is the winemaker's choice of grapes for blending. Typically, three grapes are used for Champagne -- Pinot Noir, Pinot Meunier, and Chardonnay. But the exact blending process remains the secret patent of each winemaker. After blending, the wine is placed in a permanent bottle with a blend of yeast and sugar that initiates a second fermentation in the bottle -- causing the bubbles to form that are its trademark. In France all controlled "sparkling wines", including champagne, must be made according to the methode champenoise. In the U.S., less than 10% of sparking wine are made using this method. The "Charmat" or "bulk" process for making sparkling wine was also developed in France, in 1907 by Eugene Charmat. This process calls for fermenting in tanks instead of bottles, and is much more economical. The "transfer" or "bottle fermented" method is a third production technique, combining both the benefits of bottle fermentation with more cost-effective tank processing. Sparkling wines and champagnes are versatile members of the wine family, and can be enjoyed with a wide variety of foods from hors d'oeuvres to desserts.