The United States is a significant producer. California in particular is famous for rosé sparkling wines. And now Oregon, famous for an expanding Pinot industry, is becoming a player in the sparkling wine niche.

"You can make a white from red grapes -- champagne from Pinot Noir -- but you can't create red wine from the white chardonnay grape," Scottish wine expert Bill Clapperton explained.

Sparkling Pinot has significant levels of carbon dioxide, which makes it fizz similar to champagne. The carbon dioxide results from one of three methods: natural fermentation in the bottle, as with a process known as méthode champenoise, or in a large tank designed to withstand the pressure, known as charmat. The third option is to inject carbon dioxide into the bottle.

Lower cost sparkling wine, such as André, Cook's, and Tott's, often use the charmat method while more premium brands follow the méthode champenoise.

The overall quality of sparklers increased with the introduction Chardonnay, Pinot noir, Pinot Meunier and Pinot blanc grapes into production.
Argyle Winery in Dundee vintage dates all of its sparkling wines. They use Oregon Chardonnay and Oregon Pinot noir grapes in their sparklers.
Duck Pond Cellars, also in Dundee, has a 1996 sparkling Pinot gris. It's the first sparkling wine they've made with this grape variety.

"It is dry and crisp leaving the palate refreshed and cleansed," a winery worker said.

A Knudsen Vineyards 1997 Extended Tirage Brut, a blend of 80 percent Chardonnay and 20 percent Pinot noir, is currently priced at $40.

There are plenty of options for anyone who wants to try a locally produced sparkling Pinot. Be sure to ask your favorite wine seller or connoisseur.