Champagne the wine was bottled before the initial fermentation had finished. Champagne did not use the "" until the 19th century, about 200 years after Merret documented the process. The 19th century saw an exponential growth in Champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. In 2007, Champagne sales hit an all-time record of 338.7 million bottles. In the 19th century Champagne was noticeably sweeter than the Champagnes of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage before exporting it to
Champagne ' and "Champagne method" were forbidden by an EU court decision in 1994. the description most often used for sparkling wines using the second fermentation in the bottle process, but not from the Champagne region, is '. Sparkling wines are produced worldwide, and many producers use special terms to define them: Spain uses "Cava", Italy designates it ', and South Africa uses '. An Italian sparkling wine made from the Muscat grape uses the DOCG "Asti" and from the Glera grape the DOCG "Prosecco". In Germany, Sekt is a common sparkling wine. Other French wine regions cannot use the name