Grape Crush – Bubble-licious

Wine snobs will remind you that when you feel like a glass of “Champagne” you’ve officially requested the stuff from France’s Champagne region. But what about the rest of the bubbly out there? Sparkling wine from the United States, Italian Prosecco, Spanish cava and Sekt from Germany can be crisp, crowd-pleasing and budget-friendly. Best of all, they pair well with everything from ethnic spices to sweet desserts.

Between Carnival and Valentine’s Day, February is replete with cork-popping occasions, but enjoy sparkling wines year round. They’re a mighty match for both warm climates and fiery fare, which there’s no shortage of around here.

Prosecco

Nino Franco “Rustico”

Prosecco di Valdobbiadene

(around $12)

Proseccos hail from north of Venice, and this one is as romantic and easy as a slow float in a gondola. It’s snappy and dry with hints of pear, making it a perfect kick-off alongside cheese and olives or a fine accompaniment to tiramisu or almond cake. Prosecco is also the secret ingredient behind timeless cocktails like the fruity bellini and the vodka and lemon sorbet-based sgroppino.

Domestic sparkling wine

M. Lawrence “US”

Brut

(around $12)

This brut features a nice nose and clean acidity. It hails from L. Mawby Vineyards, a sparkling wine producer in Michigan’s Leelenau Peninsula. Vintner Larry Mawby offers a wide range of bubblies, including ones produced by methode-champenoise, or methode-traditionelle, as it’s now known. Mawby’s less expensive M. Lawrence label includes this cheerful brut, along with a brut rosé called “Sex,” a demi-sec, “Fizz,” and the extra-dry Sandpiper. This line is produced in the cuvée-close method, is aged less, and blends grapes from other regions, making it affordable and fun.

Cava

Segura Viudas

Brut Rosé

(around $11)

The Spanish vineyard, Segura Viudas, owned by the large, familiar cava producer, Friexenet, gets high marks for producing graceful, complex cavas affordably. Made principally from the red trepat grape, this brut rosé has the depth and body to not just bounce off a diverse range of flavors, but to make them sing as well. Try it with anything super fatty, like fois gras, or sweet, like honey-glazed salmon.