Originally Posted by
Droneklax
Anything made abroad, even using that same méthode really ought to be called méthode champenoise.
Now, that is in the world of Champenois champagne producers...
My own modest wine cellar contains Korbel
California Champagne, Domaine Ste Michelle Columbia Valley
Sparkling Wine, Segura Viudas Brut Reserva
Cava, and one lonely bottle of Dom Perignon 1990
Sparkling Wine / Vin Mousseux / Champagne.
I still vote for
Bubbly, as the fizzy stuff is described in
this thread. Tacky IMO but all-encompassing.