The fizz in sparkling wines is produced from the addition of carbon dioxide in a process similar to the carbonation of sodas, or from the natural carbon dioxide produced during the fermentation of sparkling wine.  Most sparkling wines are white or rose, though several popular red sparkling wines include Brachetto and Shiraz.  Champagne is probably the best known of the sparkling wines, with Spumante, Cava, and Asti among the most well recognized sparkling wines.  The natural fizz common to sparkling wines from the Champagne region was, in the Middle Ages, considered a fault, though in modern times sparkling wines are favored for celebrations, parties, and every day drinking.