Sparkling wine is the term for a broad category of wines—including Champagne—that have undergone a second fermentation either in the bottle (Champagne method) or in a closed vat (tank method) via the addition of sugar and yeast, which in turn creates the carbon dioxide responsible for that enticing effervescence. Consumers and wine professionals alike often make the common mistake of referring to all sparkling wine as Champagne. Quite simply, if it does not come from Champagne, a geographical region in France, it isn't Champagne. There are several methods to produce sparkling wine—méthode champenoise, traditional method, transfer method, tank method, cuve close—made in a wide array of styles and, depending on its origin, names. Cré́mant (France), Cava (Spain), Spumanti (Italy), and Sekt (Germany and Austria) are various styles of sparkling wine. Cheap sparkling wine is made by simply injecting carbon dioxide directly into the wine, a process called carbonation. FYI, although all Champagne is sparkling wine, very little sparkling wine is Champagne.