A warming climate, unusually long summer daylight, and a grape bred for exactly this problem — how Denmark, Sweden and Norway ended up making genuinely good wine.

Same chalk, same grapes, same method as Champagne — just a few hundred miles north, and only ripening properly since the climate warmed up.

Same grape, same winemaker, wildly different wine — just move the vineyard a few thousand miles and change the weather.

You would not call all red wine Burgundy. Stop calling all sparkling wine Champagne — six styles, one gas, six genuinely different drinks.