The four main categories of sparkling wine from Europe have similarities and differences, so what is it that determines when a sparkling wine from France, Spain and Italy can be called by the names that are so familiar to sparkling wine enthusiasts? The big differences lie in two categories: varietals used and method of manufacturing employed.

Champagne is the "big dog" in the world of sparkling wine. It commands the highest prices of any category, has the most stringent requirements for the wine to earn the designation, and is the most storied of regions. In order to be called Champagne, the grapes and manufacturing must be completed in the Champagne region, a small area to the northeast of Paris that is surprisingly close to France's largest city. The grapes grown there that are used in Champagne are Chardonnay, Pinot Noir and the lesser known Pinot Meunier. There are no requirements on the percentage of each grape used, unless the wine carries a further designation. Blanc de Blanc must be all Chardonnay; Blanc de Noir must be all Pinot Noir.

The manufacturing process for Champagne is heavily regulated; secondary fermentation that makes the lovely effervescence must be completed in bottle, the "Methode Champenois." It is accomplished by adding sugar to the wine after the primary fermentation is completed. Yeast then consumes the sugar, creating the CO2 bubbles. The bottles are filled, corked, and placed in a riddling rack at an angle with the cork pointed down. Riddling is now done mechanically, in most cases. The bottles are turned, causing the yeast cells to gather at the neck of the bottle as they die off at the completion of the secondary fermentation. The cork is then removed and the dead yeast cells or lees are disgorged from the bottle and it is recorked.

There are six different designations of Champagne and other sparkling wines to indicate their sweetness. Most Champagnes are designated as Brut, which allows for 0-12 grams of sugar per liter - below the human threshold to identify sugar on the palate. Even drier than Brut is extra Brut, which allows for 0-6 grams per liter. Moving higher on the sweetness scale is Extra -Sec, which allows for 12 -17 grams of sugar per liter; Sec, 17-32 grams; Demi-Sec, 32-60 grams, and finally Doux, more than 50 grams.

Cremant is sparkling wine from regions of France other than Champagne. The varieties allowed are many, but in order to be called Cremant, the manufacturing process must be Methode Champenois.

Cava is sparkling wine from Spain. Cava, meaning caves, refers to the miles of caves where their product is aged and stored. Most Cava is manufactured in the Penedes area of Catalonia. Like Champagne and Cremant, it must be manufactured using the Methode Champenois. The most popular and traditional grape varietals used for Cava are Macabeu, Parellada and Xarelo. The Spanish developed the large-scale mechanical riddling machines that make the process more consistent and efficient.

Prosecco is sparkling wine from Italy and is made in the Vento and Friuli regions of northeastern Italy, near Venice. In order to be called Prosecco, the wine must be at least 85 percent Glera, the white varietal that was formally called Prosecco. The other 15 percent need not be disclosed and can be comprised of a long list of indigenous grapes from the same areas. Prosecco is manufactured much differently than other European sparkling wines. Secondary fermentation is completed in large stainless steel tanks, and then bottled under pressure after the fermentation is completed and the wine is bubbly. The pressurization during bottling keeps the effervescence intact until the bottle is opened.

There is a small region in Lombardy where they make sparkling wine in the traditional French method called Franciacorta. The sparkling wine goes by the same name and varietal composition is similar to Champagne, consisting of Chardonnay and Pinot Nero, or Pinot Noir. Up to 50 percent Pinot Biano or Pinot Blanc is also allowed.

While ultimately each of us, as wine consumers, will determine which of these sparkling wines is our favorite based on our taste and budget, the similarities and differences will help us broaden our wine experience as we try new things. Our hope is that these objective descriptions will aid in the quest.

The inspiration for this article came from a question one of our guests and wine club members posed at the wine dinner we held this past Friday at Angelo's. Bryan Hinschberger, who is an importer of fine French and Italian wines, was our speaker at the dinner and is one of the most knowledgeable people we know in the wine business. Bryan contributed to this article.

If there is a topic you would like to read about or if you have questions on wine, you can email [email protected], or make suggestions by contacting the Healthy Community section at the Coeur d'Alene Press.

George Balling is co-owner with his wife Mary Lancaster of the dinner party, a wine and table top decor shop in Coeur d'Alene by Costco. George is also the managing judge of The North Idaho Wine Rodeo and is the wine editor for Coeur d'Alene Magazine (www.cdamagazine.com). You can learn more about the dinner party at www.thedinnerpartyshop.com. You can get all of these articles, as well as other great wine tips, by friending us on Facebook: www.facebook.com/#!/dinnerpartyshop.