There are three types of sparkling wines, in general. The simplest, usually very inexpensive wines have had carbon dioxide added directly to the wine. The result is normally a wine with big fat bubbles that quickly disappear. Few of these wines show much quality. I find the Colio "Viva Spumante" below to be a rare exception (It has been favourably reviewed in past by both Tony Aspler and Billy Munnelly)! These wines cannot be certified VQA, where both other types may be eligible.

The second type is made by a secondary fermentation in an enclosed pressure tank, which creates finer bubbles that last much longer. These are usually made from better grapes. This is the most common type of affordable sparkling wine on the market. The third method, best exemplified by real French Champagne, is an involved winemaking technique where a second fermentation takes place inside a bottle. If properly done, these are expensive wines - you pay for a method and a name. They taste yeasty and the bubbles last a very long time.

It is important to note that the method of production is not the most important part, it is how the wine reacts in the glass. It is entirely correct to use inexpensive sparklers where nobody is paying attention!

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