Sparkling is the generic name for all wines outside the Champagne region of France that have carbon dioxide in them for their signature fizziness. This can be the result of natural fermentation in the bottle (known as méthode champenoise for Champagne), in a large tank designed to withstand the pressures involved (known as the Charmat process), or as a result of an injection of carbon dioxide. Outside of Champagne, the French sparkling Crémant boasts a creamy style unique to that region, whilst popular international white Sparklings include Prosecco (Italy), Asti (Italy), Cava (Spain), Sekt (Germany and Austria), and Sparkling Sauvignon Blanc (New Zealand). Popular sparkling reds include Brachetto (Italy), Sparkling Shiraz (Australia) and Sparkling Rosé, which is produced in many regions. Major French Champagne houses like Chandon and Deutz are also now producing Sparkling wines in Australia and New Zealand in the méthode champenoise manner. The style of Sparkling wines can range from brut (very dry) to doux (sweet) and all make a fantastic apéritif, brunch or dessert accompaniment.