A dry white version of each type of sparkling wine or Champagne can vary hugely in taste. A Champagne will have a buttery, toasty flavour combined with citrus fruits, a Cava in the same style has a distinctively sour taste while a Prosecco will have a floral scent and taste typically of pear drops.
And though commonly served up as a toast they pair well with food – try Cava with tapas style foods, Prosecco for dinner parties or sweet dishes and Champagne with oysters, egg dishes and Brie-style cheese.
While sparkling white wine is common, sparkling red wine is a more niche area of a product – which is a shame as they offer a sophisticated tipple that is highly versatile. Forget what you think you know about them being cheap and sweet – the newest breeds are highly drinkable. They should be served lightly chilled and while young. Unlike Champagne there’s no need to save them for special occasions.