Today, this result is emulated by either heating the wine to between 45 and 50 degrees Celsius after fermentation in stainless steel vats, or placing it in casks that sit on the top floor of wine cellars to bake in the heat for two years.

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Although all Port, produced in the Douro River Valley of Portugal, is made the same way (partially fermented wine is fortified with a neutral spirit, which stops fermentation and raises the alcohol level), there are two distinct types: ruby and tawny.

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Most houses give the wine color by adding a portion of still, red Pinot Noir wine to the blend before the Champagne-to-be undergoes its second fermentation in the bottle, the one that produces the trapped bubbles.

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After months of fermentation, this produces a beverage with 12% alcohol, similar to wine.

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Sparkling wine made in the methode traditionelle style is made exactly the same way as Champagne, with secondary fermentation occurring in the bottle.

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