When looking for a good sparkling wine, you do not necessarily need to spend a lot of money nor buy a French import. Many sparkling wines around the world are produced with the “Method Champenoise”, or the method of natural fermentation (where carbon dioxide is the by-product) that happens in the individual bottles. Look on the label of the wine for the words “fermented in this bottle” as opposed to simply “fermented in the bottle”. Bubbly made by this method will be of much higher quality, with longer lasting and smaller bubbles.

The label “Champagne” is exclusively reserved for sparkling wine produced in the Champagne region of France, per regulation by the Institue National des Appellations d’Origine (INAO). Try Louis Roederer Brut Premier, from the makers of the famed “Cristal” cuvee. Pairs well with light fish dishes. $39.00 at Beverages & More.

Spanish vitners produce their own version of sparkling wine called Cava. Many types of Cava are produced by the Method Champenoise and can yield a very high quality bubbly. It also has a lower price point than most similar wines produced in France because it does not carry the Champagne name. My personal favorite is NV Segura Viudas Heredad Reserve. Its bold taste stands up well to rich holiday or party food. This Cava pairs well with creamy chicken or pork dishes, and is a good choice for an aperitif with hors d’ourves. Packaged in a hand-blown bottle and adorned with pewter decorations, it makes an impressive gift. The solid pewter base also serves a functional purpose: to keep the wine chilled when served. $13.99 at Trader Joe’s.

Another way to make sparkling wine is the Charmat process (also called the Medoto Italiano), where fermentation to produce carbon dioxide happens in large tanks. This method is commonly used in Prosecco, an Italian sparkling wine. Try Dolce Vita Prosecco. Works as an aperitif and pairs well with light pasta dishes such as frutti di mare. $10.99 at Beverages & More.

The cheapest of all sparkling wine is made by carbon dioxide injection, similar to the way soft drinks such as 7-UP are made. I do not recommend any wines maybe by this method, because the bubbles dissipate quickly and the wine does not develop a palatable caliber of taste.

Enjoy these recommendations and let me know what you think!
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