Méthode champenoise is the secondary, inside-the-bottle fermentation that is used to create authentic Champagne and other high quality sparkling wines, as well as certain kinds of Belgian beer. It's what creates the bubbles in the finest sparkling wines, but it is an expensive, labor-intensive process. Cheaper bubblies are made by the Charmat process. In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... The word Champagne can have one of several meanings when stated alone. ... Belgian beer is the most varied and numerous collection of beers in the world. ... The Charmat process, also known as the bulk process, is an inexpensive way to create bubbles in sparkling wine. ...

The EU has declared that this term can only be used in connection with wines from the Champagne region of France. The new EU approved term is Traditional Method. However, Mèthode Champenoise remains in use for wines in many non-European countries. These wines cannot be imported to the EU.