Rising worldwide demand for champagne has meant that champagne producers have needed to increase supply by creating more wineries and planting more grapes. The Champagne region has been producing sparkling wines since the 16th century from the variety of grapes found across the region. Traditionally served at the coronations of French kings, the drink’s association with opulence grew throughout the 19th century. Following on from 1891’s Treaty of Madrid, the Treaty of Versailles after World War 1 reaffirmed the Champagne region’s legal right for sole usage of the term “champagne”. Time-consuming and costly, the Champenoise method of production involves a second fermentation process. However this process has been replicated outside the French region. Champagne’s grapes are not unique to the region either – they can be grown elsewhere if their seeds are planted in a virtually identical climate. Currently, bottles that are labelled as using the Champenoise method may cause some consumer confusion as to whether they are real champagne or not. Clear labelling of a sparkling wine’s origin on the bottle is needed to tell consumers whether or not it came from Champagne.