A longtime technology executive based in the San Francisco Bay Area, Antoine Chaya serves as a senior director of strategic accounts with Oracle Corporation in Redwood Shores, California. Outside of his professional activities, Antoine Chaya enjoys tasting wines in his free time.

Long associated with luxury and special occasions, champagne typically is produced via a series of techniques known as the Methode Champenoise. Like all other wine varietals, the Methode Champenoise begins with a primary alcoholic fermentation of grapes by yeast. Champagne, however, requires a second fermentation that begins with selection of a base wine, known as a cuvee. Sugar, yeast, and other nutrients are then added to the cuvee, which undergoes fermentation in a sealed bottle. The reaction of yeast and sugar produces alcohol and carbon dioxide, the latter of which gives champagne its signature sparkling quality.

Although yeast cells die within a matter of months, champagne typically continues to age for several more years, during which time yeast cells split and add a toasty characteristic to the wine. After the removal of dead yeast cells using techniques known as riddling and disgorging, the resulting pure champagne is ready for consumption.