A sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods, and secondary fermentation of the wine in the bottle to cause carbonation.

A drink consisting of carbonated water, alcohol, and flavoring. The ABV is typically around 5% and the calorie-content is relatively low. These are usually made via fermentation of a simple sugar based liquid, which often necessitates significant nutrient additions to ensure a healthy and complete fermentation.

This a technique not a style and can be used with multiple styles Some beers undergo an additional fermentation in the bottle giving natural carbonation. This may be a second and/or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar or wort or both may be added in a process known as priming. The resulting fermentation generates CO2 that is trapped in the bottle, remaining in solution, and providing natural carbonation. Bottle-conditioned beers may be either filled unfiltered directly from the fermentation or conditioning tank or filtered and then reseeded with yeast.