the wine. Red wines are aged for several months to several years, depending on the type and quality of the wine desired (Napa Valley Vinters, 10/12/00). Some red wines are aged up to forty years. It is important to note, however, that it is a common misconception that wines must be aged. While some wines improve with age, others can and should be drunk immediately. It is possible that if wines are aged for too long, the tannins that give the wine its flavor will precipitate out, and the wine will go 'over the hill' (UC Davis, 10/29/00). Sparkling Wines General Production Sparkling wines, including champagne, are produced in the same way as white wines until fermentation is complete. Addition of Carbonation The wine is put into bottles, and then sugar and more yeast is added to spur fermentation. The bottles are capped with an airtight seal so that the carbon dioxide that is created by the additional yeast and sugar will be trapped. The yeast will die and precipitate out of the solution, creating the need to get this excess sediment out of the wine (Edgefield, 10/12/00) Methode Champenoise How do you get yeast and sediment out of bottle without losing carbonation? The 'Methode Champenoise' is used. The bottles are placed in a specially designed rack that keeps the bottle tilted at an angle. Twice a day the wine is 'riddled' (the bottles are lifted out of rack slightly, turned a quarter of a turn, then slammed back down