The US Code of Federal Regulation [27 CFR 4.21(b)(2)] seems to define
what bottles may be labeled as "Champagne" as follows:

"Champagne is a type of sparkling light wine which derives its
effervescence solely from the secondary fermentation of the wine
within glass containers of not greater than one gallon capacity, and
which possesses the taste, aroma, and other characteristics attributed
to champagne as made in the champagne district of France."

Does this mean that large bottles made in Champagne using the
traditional method *cannot* be labeled "Champagne" in the US?

Conversely, note that *transfer* method products apparently *can* be
labeled "Champagne", since they fit the definition.

What gives?

FYI, you can search the US CFR here
http://www.gpoaccess.gov/cfr/index.html

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