Anything labeled “champagne” must be made in France’s Champagne region from approved grapes, mainly chardonnay, pinot noir and/or pinot meunier. Quality champagne is often richer and more aromatic than other sparkling wines, but it can also be more expensive.
This Italian sparkling wine is traditionally produced near Venice, though any wine made with the grapes and method of prosecco can go by that name. Prosecco is delicate, fruity and floral—and more affordable than champagne.
This value sparkler from northeastern Spain is made using the same method as champagne but with different grapes, usually parellada, macabeo and xarel-lo. Cava often tastes sharp and tangy, with more of a bite than prosecco.
This is a broad category of bubbly, including some excellent wines from California and Australia. Don’t be turned off by the generic name: Sparkling wine can be just as delicious as champagne.
Remove the foil wrapper (leave the metal cage around the cork).
With the bottle pointed away from your body (and away from anyone else!), untwist and remove the metal cage while holding the cork in place.
Hold the cork with a kitchen towel in one hand; use the other hand to hold the bottle. Angle the bottle away from you and twist the bottle until the cork eases out and you hear a gentle puff.
Try one of these classic sparkling cocktails.
Shake 2 ounces gin, 1 tablespoon lemon juice and 1 teaspoon superfine sugar in a cocktail shaker with ice. Strain into a coupe; top with sparkling wine. Garnish with a lemon twist.
Pour ½ to 1 ounce crème de cassis into a flute. Fill the flute with sparkling wine and garnish with a raspberry.
Soak a sugar cube with 2 or 3 dashes of bitters. Drop the sugar cube into a flute. Add ¾ ounce brandy, if desired. Top with sparkling wine.
BLANC DE BLANCS: sparkling wine made from only white wine grapes, such as chardonnay
BLANC DE NOIRS: white-colored sparkling wine made from only dark grapes, usually pinot noir
NV OR NONVINTAGE: bubbly made of wines from different years; vintage bottles made from particular harvests show that year on the label
CUVÉE: a blend of different batches of wine and/or grapes
MÉTHODE TRADITIONNELLE: a labor-intensive wine-making process (also known as méthode champenoise) that includes a second fermentation in the bottle with yeast and a small amount of sugar; all champagnes and cavas are made this way
GRAND OR PREMIER CRU: wine made with grapes grown in a vineyard historically classified as superior quality
DRINK PHOTOS: LEVI BROWN. ILLUSTRATIONS: BROWN BIRD DESIGN.