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Which of the following sparkling wines is usually NOT made in the traditional method of second fermentation in each individual bottle (like Champagne)?

A. Italian Lambrusco

B. Spanish Cava

C. South African Cap Classique

D. French Crémant

A.

Lambrusco is usually what the Italians call frizzante (fizzy), not quite sparkling enough to be considered spumante (sparkling). Most is made by the Charmat method in large pressurized tanks. That said, a few top examples are made by the traditional (Champagne) method. Either way, Lambrusco is absolutely delicious especially when paired with charcuterie and cheeses (as the Italians do).

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