Sparkling Wine

Champagne comes only from the Champagne region of France, made in the traditional method for fine, persistent bubbles and toasty complexity. Prosecco is Italian, made in the tank method for a fruitier, softer, more affordable sparkle. Cava is Spain's traditional-method version.

Sparkling loses fizz fastest — 1–3 days in the fridge with a proper sparkling stopper. Traditional-method wines (Champagne, Cava) hold their bubbles a little longer than tank-method Prosecco.

Serve it well-chilled, around 40–45°F — about three hours in the fridge or 30 minutes in an ice-water bath. Pour into a flute or tulip glass to preserve the bubbles.

For mimosas, an affordable, fruity Prosecco is ideal — no need to spend up when mixing with juice. For sipping and toasts, reach for a Champagne or a traditional-method Cava.