Hi All

Interesting discussion. I can add my two cents (South African) worth:
In SA, most of the high selling sparkling wines are made by carbonation.
These are mostly from the House of JC le Roux, in Stellenbosch. They also
make excellent MCC (Methode Cap Classique) wines. These are bottle
fermented, using the Champagne method, but made in a different style. As far
as I know, we only have one or two Charmat-method wines in our country. One
is quite an unusual wine, in that it's a Method Charmat Noble Late Harvest.
Delicious !

Just as an explanation: due to EEU objections, we are not allowed to call
our Method Campenoise wines "Champagne", therefore the name "Method Cap
Classique" was devised. Try some if you get the chance, it's worthwhile. I'm
also convinced you'll vind it quite good value for money. As far as I know,
Simonsig Estate export quite prolifically, certainly to the UK. Look out for
"Kaapse Vonkel", which means "Cape Sparkle".

Vinous greetings
H-J
"Steve" wrote in message
...
"Nils Gustaf Lindgren" wrote in message
...
For sparkling wine it means that the wine is made to sparkle by the
traditional method of a second fermentation in the bottle, (like
Champagne)
as opposed to the non-traditional method of carbonation, as soft
drinks
are
made to "sparkle".

Not exactly. I don´t htink I have come across a wine made sparkling by
carbonation for a long time. The procedure used in some fizzy wines is
the
cuvée close, or cremat, which means you do the second fermentation in a
steel tank. Example Moscato d´Asti.

Nils, I didn't know that a tank would be used to do a second fermentation,
thanks for the info. Makes me wonder how the wine doesn't go "flat" during
bottling. Guess they must do it quickly.

Regards
Steve