Herbal liqueurs thanks to Morgan LaCroix last week! A few that I'd add would be Genepy, Unicum, Strega, and Benedictine.
This week: Charmat method
How does this work and where will you see it utilized?
Charmat method (also known as the tank method) is generally seen in regions that use aromatic varietals for their sparkling wines such as Prosecco and Asti. This process induces secondary fermentation in large, sealed pressure tanks as opposed to in the bottle (as is the case with the traditional method.) The closed tank prevents CO2 from escaping, and thus dissolving into the wine. The wines are generally fined, filtered and bottled under pressure to preserve the bubbles.
It was patented in 1895 by the Italian federico Martinotti, but further refined and patented again by Eugene Charmant in 1907. Now only the Italians call it the martinotti method or Metodo Italiano and almost everybody else calls it Charmant method.
Also - Less expensive and quicker to produce.....
I would just add that it’s useful for sparkling wines intended to showcase the varietal character (e.g., Glera, Moscato, Lambrusco, and other aromatic varietals, as Alycia pointed out) as opposed to the traditional method which derives more character from the winemaking process.