Home of some of the world`s best sparkling wine since the 17th century, though not without help from the English, who after all got there first, in Somerset of all places. The method and the nomenclature are heavily protected throughout the world. Champagne`s production method is the most manipulative of all wine, with two alcoholic fermentations, careful blending and two periods of maturation are employed to achieve the desired results. Nowadays the varieties used are Chardonnay, Pinot Noir and Pinot Meunier, but most Champagne wines are not about fruit or terroir, but about the region. Though anglo-saxons mostly drink it as an aperitif or for toasts, it is a fantastic food wine. Try on a Friday evening with fine fish`n`chips. (CW 11/01/12)