Final answer:
Champagne must originate from the Champagne region of France and undergo a specific traditional fermentation process inside the bottle, where yeast fermentation naturally produces the carbonation that gives Champagne its recognizable bubbles.
Step-by-step explanation:
In order to be classified as Champagne, a sparkling wine must originate from the Champagne region of France and adhere to strict production regulations. The traditional method used to make Champagne involves a second fermentation process that occurs within the bottle itself. This process is known as 'méthode Champenoise' or 'méthode traditionnelle,' where sugar and yeast are added to the wine to start the secondary fermentation, producing carbon dioxide and alcohol (C6H12O6 (aq) → 2 C2H5OH(aq) + 2 CO2 (aq)). The carbon dioxide produced dissolves in the liquid and is trapped in the bottle, which leads to the characteristic bubbles of Champagne when the bottle is opened.
Unlike less-expensive sparkling wines that may be carbonated by injecting CO2 directly, akin to sodas and beers, Champagne must follow the natural carbonation process from yeast fermentation. This not only impacts the quality but also the texture of the bubbles and the overall taste of the beverage, distinguishing it from other sparkling wines.