What is it about popping a bottle of Champagne that makes any occasion feel special?
You probably know that to be a true Champagne, a wine must originate from France's Champagne region, made with Chardonnay, Pinot Meunier, and Pinot Noir grapes. Traditional Champagne averages around $50 at the lower end, with seemingly no upper limit for the prestige pours, but there are plenty of other styles of sparkling wine, available at as many price points as there are bubbles in a glass.
Tahiirah Habibi, an Atlanta-based wine educator and sommelier with a penchant for bubbly, recommends cava, a diaphanous and toasty Spanish sparkling wine made from grapes like Xarel-lo, Macabeo, and Parellada. "If you want some really affordable great sparkling wine, it's comparable to Champagne," Habibi says. It can hover between $10 to $15, but bumping your budget a bit over $30 will net you truly exemplary cava.
Crémant, a traditional-style sparkler made throughout France, is worth seeking out. Rules governing what grape varieties are used are not as prescriptive as in Champagne, so winemakers celebrate and experiment with their regional varieties. Part of Champagne's extended family, Crémant is similar in texture and style but with flavors like oyster shell, honey, and even herbal teas. Expect to pay from $20 to $50.
Finally, pét-nats can be a bit less self-serious than prestige Champagne. Made using the méthode ancestrale -- a precursor to méthode champenoise -- these typically have a looser, sometimes foamy bubble structure. Ranging from funky to fresh and fruity, pét-nats are proof positive that bubbly doesn't have to be snooty to be delicious.
Whether you're looking for a complex bubble or a playful pét-nat, here's your Champagne and sparkling wine buying guide.
According to sommelier Victoria James, executive beverage director at Cote and Coqodaq, both in
New York, the quality of a wine's bubbles depends on the method in which it was made. The méthode champenoise -- where, among other things, a second fermentation within the bottle produces additional carbon dioxide -- creates a highly pressurized environment. "The more pressure you have," James says, "the tinier the bubble, the more sharp it'll feel on the palate."