Sparkling wine is made everywhere in the world, and many places use the Champagne method, although the ageing requirements may be less.

Crémant is a sparkling wine made in France outside of the Champagne region, which must be aged in the bottle a minimum of 9 months. Here is a list of the Crémant appelations and where they are from:

Crémant de Bourgogne: Burgundy, mostly made from Chardonnay.

Crémant de Die: Rhone Valley, mostly made from Clairette.

Crémant d'Alsace: Alsace, made from Pinot Blanc and Chardonnay.

Crémant de Limoux: South of France, mostly made from Mauzac, Chenin Blanc, and Chardonnay.

Crémant de la Loir: Loire Valley, made from Chenin , Cabernet Franc, Pinot Noir, Chardonnay and Grolleau.

Crémant de Vouvray: Loir Valley area that uses exclusively Chenin Blanc.

Crémant de Saumur: Another Loire valley aea that uses Pinot Noir and Meunier, Chenin Blanc, Chardonnay, and Grolleau.

The Charmat method, also called Cuvée Close is a method where the secondary fermentation happens in a tank rather than in a bottle. The tank is sealed and pressurized, so the the carbon dioxide can not escape. The wine is then transferred to the bottle under pressure. This method is much cheaper and quicker, but for some reason does not produce the same kind of fine bubbles. The bubbles are larger and leave the wine much quicker than in the traditional method.

The Transversage method is the same as the traditional method except the wine is removed from the original bottle after disgorgement, placed in a pressurized tank, and then rebottled. This is used only for smaller or very large bottles.

The cheapest method for making sparkling wine is to simply carbonate the wine, exactly in the same way carbon dioxide is added to make soda. The bubbles in these types of wines will be very large and will dissapear very quickly.