CHAMPAGNE is sparkling wine, but not all sparkling wine is Champagne... it might be Cava or Prosecco.
Here we look at the difference between the different types of plonk, and identify what makes each of them special (apart from the taste).
What is the difference between Champagne, Prosecco and Cava?
Each variety of sparkling wine has its own quirks and production methods that make it what it is.
Furthermore, each is produced in separate countries with their own histories and ancient methods - not to mention soil types and grapes.
How is Champagne made?
The Champagne wine region is within the historical province of the same name in the northeast of France.
It is located about 100 miles east of Paris, and the wine region is split in to separate wine producing districts, Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne.
Vinyards get the bubbles in their champagne using an ancient technique called Méthode Champenoise.
After the wine's first fermentation, yeast and sugar are added to the wine triggering another fermentation.
The bottles are given a simple cap like a beer bottle and then placed upside down on a slant on a special frame called a riddling rack.
They are left for at least 15 months and are turned regularly, which allows all the sediment in the bottles to gather in the neck.
Before the bottle can be corked and sent out to thirsty customers across the world, the necks are quick frozen, which freezes all the sediment, known as 'lees'.
When the cap is removed the clog of sediment flies out like a cork, and another mixture called 'dosage' is poured in.
This concoction of sugar and wine is added to the bottles before they are corked and caged and they are laid down to mature for months or even years.
The extra fermentation produces bubbles which last a long time after opening and pouring.
How is Prosecco made?
Prosecco is made in the Veneto region of Italy using a variety of grape called Glera.
Glera grapes have been around since Roman times, but Proseccco can also be made with Perera, Bianchetta, and Verdiso, and more common grape varieties including Chardonnay, Pinot Gris, and Pinot Noir.
While the secondary fermentation of Champagne happens in bottles, Prosecco's takes place in large steel tanks which makes it lighter and less yeasty - and cheaper than its French counterpart.
Only one type of Prosecco - Conegliano Valdobbiadene - is fermented in bottles.
There are two types of Prosecco, DOC and DOCG.
DOCG signifies that the Prosecco is higher quality as all the picking is done by hand due to the steep hillsides the vineyards are on.
There are just fifteen dommunes of vineyards with DOCG status in Veneto and Friuli.
There are three fizziness-levels in Prosecco: Spumante, frizzante, and the entirely flat tranquillo.
How is Cava made?
Cava comes from Spain and uses Macabeu, Parellada, and Xarello grapes, but Chardonnay or Pinot grapes can also be used.
It is fermented in the bottle like its French counterpart, but as it is produced outside of France, its production method is referred to as méthode traditionnelle.
Cava is made across Spain, but 95 per cent of it is made in Catalonia - and Cava is the Catalan word for cellar.
Freixenet - with its iconic black bottles of fizz - is the world's largest producer of sparkling wine.
Up until 1970, Cava was called Spanish Champagne... until France lobbied the EU for only their wines to have the Champagne label.