Ok, we know the label isn't exactly a winner here, but it's what inside that counts, right? This is full bodied, round, creamy fizzer that shows plenty of apple and pastry notes, with some biscuity, vanillin characters as well. Actually smells like entry-level Champagne - yeasty and rich!

Origin: Despite what the French would tell you, the original traditional method sparkling was developed in England in 1662 by scientist Christopher Merret. Mainly Grown In: The best thing about traditional method sparkling is that it is essentially the same as Champagne, just from anywhere else in the world! Key Facts: Champagne is both a wine and a region. In fact it is a wine from a region – you can’t make Champagne in Australia. Only in the small region of Champagne, in the north-east of France. But Champagne became like Hoover or Post-It, and became synonymous with fizz from anywhere. The real makers of Champagne got narky about this and made everyone else call it ‘méthode traditionelle’… but don’t worry, it’s exactly the same technique! FYI - there are other ways to make fizzy wine, but this labour-intensive method produces the most complex results. For fun, frivolous fizz, check out Pét Nat (aka méthode ancestrale). But that’s another story. Fun Fact: The French claim that famous Benedictine monk Dom Pérignon was the inventor of Champagne... and so Moët & Chandon named their top wine after him! We now know this wasn’t quite right… but we’ll let them have it anyway.