One of the mysteries of the English language finally explained.
An inexpensive method of producing sparkling wine, by which the wine receives a second fermentation in large tanks rather than (as with champagne) in individual bottles. Chiefly attributive Compare "méthode champenoise".
1930s; earliest use found in The New York Times. From the name of Eugène Charmat, French chemist who developed such a process 1907.
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