Image via WordRidden's flickr.
Most of us refer to all sparkling wines as Champagne. However, as I've written before, only sparkling wine from the French region of Champgagne can legally be called Champagne. One of the reasons (and there are many) for the desire to protect the quality perceptions of the Champagne region is the method by which they make it. Methode Champenoise is a method where a second fermentation takes place in the bottle. This is a very expensive, labor intensive and time consuming method of making sparkling wine.
Enter Eugene Charmat, a Frenchman, who in 1907 invented a bulk processing that allowed for the second fermentation to happen in a pressurized glass tank. It's best suited for sparkling wines that will not benefit from aging. So if the bottle isn't a candidate, there's no reason to add expense to a wine whose fresh and fruity flavors are meant to be enjoyed young.
Image via vmiramonte's flickr.
Prosecco is just that kind of wine. Virtually all Prosecco is made with the Charmat method. Simple, fruity and often the perfect apertif or refreshing brunch wine. Or apparently during a knitting club. Give it a try!