57:["$","$1","9",{"children":[["$","div",null,{"className":"payload-richtext prose md:prose-md dark:prose-invert underline-offset-2 prose-a:font-normal prose-a:hover:text-accent prose-a:transition-colors prose-a:duration-100 prose-a:ease-out prose-a:decoration-accent prose-a:**:decoration-accent! max-w-[636px] mx-auto md:text-xl font-serif md:[&>h2]:text-3xl pb-8","children":[["$","h2","0",{"children":["You can do it anywhere"]}],["$","p","1",{"children":["While the Champagne method of secondary fermentation in the bottle is ",["$","a","1",{"href":"http://whc.unesco.org/en/list/1465/","rel":"$undefined","target":"$undefined","children":["recognized by UNESCO"]}],", there’s no rule that wine producers outside Champagne can’t use it, too. And use it they do. You can find a sparkling wine that’s been produced this way by looking for terms including ",["$","em","3",{"children":"Méthode Champenoise"}],",",["$","em","5",{"children":" Traditionnelle"}],",",["$","em","7",{"children":" Cap Classique"}],", or ",["$","em","9",{"children":"Metodo Classico"}]," on the label.",["$","em","11",{"children":" "}]]}]]}],[false,false]]}] 63:T4fd, 58:["$","$1","10",{"children":[["$","div",null,{"className":"payload-richtext prose md:prose-md dark:prose-invert underline-offset-2 prose-a:font-normal prose-a:hover:text-accent prose-a:transition-colors prose-a:duration-100 prose-a:ease-out prose-a:decoration-accent prose-a:**:decoration-accent! max-w-[636px] mx-auto md:text-xl font-serif md:[&>h2]:text-3xl pb-8","children":[["$","iframe","0",{"height":600,"data-src":"https://qz.com/embed/inset/iframe?id=instagram-BN73mW3hOPo&autosize=1","srcDoc":"$63","id":"instagram-BN73mW3hOPo","data-recommended":"false","className":"w-full fit-content rounded-2xl p-4 bg-gray-200 dark:bg-neutral-800 my-2","sandbox":"allow-scripts allow-same-origin","frameBorder":"0","scrolling":"no","loading":"lazy","allowFullScreen":true}],["$","p","1",{"children":["“There’s no reason you can’t make just as good of sparkling wine in other parts of the world,” says Robin Goldstein, a wine critic, behavioral economist, and the author of ",["$","em","1",{"children":"The Wine Trials. “"}],"There’s Sonoma County Brut that’s $15 to $20 that I think is just as good as Champagne. Also there’s some very good Cava.”"]}]]}],[false,false]]}] 59:["$","$1","11",{"children":[["$","div",null,{"className":"payload-richtext prose md:prose-md dark:prose-invert underline-offset-2 prose-a:font-normal prose-a:hover:text-accent prose-a:transition-colors prose-a:duration-100 prose-a:ease-out prose-a:decoration-accent prose-a:**:decoration-accent! max-w-[636px] mx-auto md:text-xl font-serif md:[&>h2]:text-3xl pb-8","children":[["$","p","0",{"children":["Whatever you decide on, McGee recommends pouring it very cold,