They'll flip it over, pop the cork and that spits out all the sediment.

Who spits against the wind, spits in his own face.

After the juice is pressed, it ferments a little while, and in essence, after three to six months you have some fermented grape juice, which could be this nasty wine. The way they make it into Champagne is by adding sugar and yeast.

The thing that I like that is very popular is a sparkling wine called Jay, by Jordan Vintners out of California.

Everything from Spain is kind of flying off the charts lately. They're finding decent growing regions all over the world now. Spain seems to be hot.

The way that Champagne and sparkling wines are prepared is identical.