Champagne and other sparkling wines acquire their trademark “fizzy” nature during a second fermentation process that adds carbon dioxide bubbles to the wine, which is usually derived from grapes such as Chardonnay, Pinot Noir or Pinot Meunier.

While only sparkling wine that is produced in the Champagne region of France may call itself Champagne, many high quality sparkling wines are produced in other regions of the world. Sparkling wines are best served chilled.

To browse Dreyfus Ashby’s selection of sparkling wines, use the sort features to the right.