American Sparkling Wine was first introduced in 1892 by the Korbel brothers who started producing sparking wine in Sonoma Valley using the “Champagne method”. Over time, the introduction of a (European) traditional blend of grapes like Chardonnay, Pinot Noir and Pinot Blanc – all of which grow well in California – became used in American sparkling wines and the quality was such that several of the the large European sparkling wine producers decided to open wineries in the state. Moët et Chandon’s opened Domaine Chandon; Louis Roederer opened Roederer Estate; and Taittinger created Domaine Carneros.

American sparkling wine is the only in the world that can be called “Champagne” other than what is produced in Champagne, France. However, U.S. regulations require that the term be used on a wine label only if it appears next to the name of the appellation (place of origin) where it is produced. An example is Gloria Ferrer Champagne Sonoma Valley.

Even though American sparkling wine producers use the traditional “Champagne method”, one major difference that has an impact on flavor is in the cuvée (the best grape juice from gentle pressing of the grapes). In California, cuvées are typically derived from around 20 wines taken from 1 to 2 years worth of vintages, whereas in France, the blend will rarely have less than 30 wines and sometimes as many as 60 that are taken from grapes spanning 4–6 years of different vintages.

American sparkling wines usually pair well with brie and Camembert cheeses, oysters, Calamari, thin-crust white pizza, white fish and sushi.