Fine champagne (or any other sparkling wine of choice) is a transformative potion. Pop the cork, fill a crystal flute, and after a few sips even the most rigid stick-in-the-mud can morph into a giddy, party animal. But, just like the varied constellation of tiny bubbles within a fine champagne, there’s an enormous assortment from which to choose.

THE BASICS

Sparkling wine has significant levels of carbon dioxide, which cause its effervescence. This is a result of natural fermentation or carbon dioxide injection. Many different countries produce sparkling wines with the majority of production from Europe and North America.

TYPES OF SPARKLING WINES

Champagne
The term Champagne is reserved exclusively for effervescent wines produced in the Champagne region of France by the “méthode champenoise,” a complex and laborious process where a secondary fermentation occurs in the bottle. This produces wine of incredible finesse, structure and delicacy.

Only three grapes are used in the creation of Champagne: Chardonnay, Pinot Noir and Pinot Meunier. The term “Blanc de Blancs” indicate wine made solely from white grapes (Chardonnay); and Blanc de Noirs from black grapes (Pinot Noir and Meunier). Rosé Champagnes are made by either allowing the wine to stay in contact with the red grape skins for a while, or by adding a little red wine for color.

The best Champagnes should reveal a tapestry of tiny bubbles that caress your palate. Flavors can vary from baked apple, pear, biscuit, cream and a nutty, yeasty goodness that is anchored by balanced acidity.

Crémant
Crémant is sparkling wine made in France outside of the Champagne region using the méthode champenoise. Commonly found wines include Crémant d’Alsace, Crémant de Loire, and Crémant de Limoux.

US Sparkling Wine
California is a prolific producer of sparkling wine, often using the méthode champenoise. In fact, some of Champagne’s venerable houses set up wineries in California’s wine country, including Moët et Chandon’s Domaine Chandon, Louis Roederer’s Roederer Estate and Taittinger’s Domaine Carneros.

Prosecco
A favorite for garden parties and brunch, Prosecco is both a grape and a sparkling wine produced in Italy’s Veneto region. Prosecco offers fresh fruity, citrus flavors and the best have the qualities of Champagne with notes of biscuit and cream for added complexity.

Cava
Spanish for sparkling wine, Cava may be white or rose and is produced mainly in the Penedes region in Catalonia. Cava is very fresh with more lemon and citrus notes than other sparkling wines.

Moscato d’Asti
For sweet wine lovers, Moscato d’Asti is a delicate, decadently fruity sparkling wine made in Italy’s Piemonte region of Asti from the Moscato grape. It is low in alcohol and slightly less fizzy (termed “frizzante” in Italian wine-speak.)

LANGUAGE OF THE LABEL

Sparkling wines will vary from bone dry to sweet. Look for these cues on the label:

Brut: Bone dry with no sweetness on the tongue Extra Dry: Just a hint of sweetness on the tongue that is barely perceptible Sec: Slightly sweet Demi-Sec: Very sweet and honeyed