- posted 14 years ago
The US Code of Federal Regulation [27 CFR 4.21(b)(2)] seems to define what bottles may be labeled as "Champagne" as follows:
"Champagne is a type of sparkling light wine which derives its effervescence solely from the secondary fermentation of the wine within glass containers of not greater than one gallon capacity, and which possesses the taste, aroma, and other characteristics attributed to champagne as made in the champagne district of France."
Does this mean that large bottles made in Champagne using the traditional method *cannot* be labeled "Champagne" in the US?
Conversely, note that *transfer* method products apparently *can* be labeled "Champagne", since they fit the definition.
FYI, you can search the US CFR here
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