Large quantities of very excellent sparkling wine are made in the United States, principally in New York, California and Ohio. The kinds of grape used in making American sparkling wine except in California is chiefly the Catawba. This is a grape which has a very rich agreeable fruity flavor, and this flavor is imparted to the wine made therefrom. The American sparkling wine is therefore totally unlike the French in flavor and quality, and resembles it only in the manner in which it is manufactured and in its content of carbon dioxid. This is another reason why American sparkling wine should not be called champagne, because, aside from methods of manufacture, it is nothing like the actual champagne made in France. The name applied to sparkling wine in France other than in the champagne is Vin Mousseux. The German name is Schaumwein; and the Italian name is Vino spumanti, while in the United States the names of the locality from which it comes, or the names of the makers, are almost universally employed.