• Demi-sec, Doux: Sweeter styles of Champagne.
• Prosecco, Spumante, Asti Spumante: Italian sparklers; the spumantes are usually sweeter in style.
• Blanc de Blancs: A sparkler made exclusively from white grapes, usually chardonnay. Usually lighter in body.
• Blanc de Noirs: Made from red-wine grapes such as pinot noir and pinot meunier, though the skins are removed quickly so the wine remains white. Tend to be richer and more full-bodied.
• Méthode Champenoise: This designation means the secondary fermentation (the one that makes the bubbles) takes place in the bottle, not a giant holding tank.
Keeping it real
Champagne producers in the Champagne region of France don't like it much when sparkling-wine producers elsewhere call their bubblies "Champagne," and, well... they do have a point. Champagne is a region in France, and inside France, only wines that come from Champagne can be labeled "Champagne." "Chablis" and "Burgundy" are also prestigious wine-growing regions of France, but American wine companies, such as E&J Gallo, "borrowed" those names and slapped them on the labels of cheap wines, much to the astonishment — and chagrin — of the French. So if you want to be totally accurate, there's no such thing as California Champagne or Ohio Champagne. Those are sparkling wines — but not true Champagnes. I mean, it'd be like some Canadian football team (or, say, a team from Michigan) calling themselves the "Ohio State Buckeyes."