What’s in your glass this season? When it comes to the holidays, bubbles flow at every get-together. They clink in shallow-bowled coupes at parties, sparkle in tall flutes over brunch, and even sneak into winter cocktails. And while Champagne may be the headliner, it’s hardly the only star on stage. From California to Catalonia to the rolling hills of Veneto, there’s a whole sparkling spectrum to explore — and each brand of bubbles brings its own personality to the party.
Champagne is the icon, the Audrey Hepburn of bubbles — timeless, refined, and effortlessly chic. Grown in France’s Champagne region and made using the meticulous méthode champenoise, it blends Chardonnay, Pinot Noir, and Meunier grapes to create fine bubbles and complex layers of citrus, brioche, and toasted almond. Expect to pay about $40-$70 a bottle for non-vintage, and more for vintage, but the prestige (and palate) are undeniable. Champagne turns any celebration into a red-carpet moment.
California sparkling wine is Champagne’s stylish West Coast cousin — equally elegant, and just a bit sunnier. Made in the same traditional method and often from the same grapes, especially in cool Sonoma and Carneros viticultural regions, these wines burst with crisp green apple, lemon zest, and a hint of brioche. Usually $25-$40 a bottle, they offer sophistication without Champagne prices. Pair with oysters, roast chicken — or your favorite holiday playlist.
Cava, Spain’s sparkling star, is the savvy globetrotter — charming, worldly, and refreshingly affordable. Crafted mainly in Catalonia from native grapes like Macabeo, Parellada, and Xarel-lo, it also uses the traditional method, lending depth and fine bubbles. Zesty, citrusy, and lightly nutty, Cava often is just $10-$18 a bottle. It’s dry, crisp, and loves salty charcuterie — think Marcona almonds, manchego cheese, or jamón.
Prosecco is the life of the party — the friend who shows up with confetti and a mischievous grin. Made in Italy’s Veneto region using the quicker Charmat method and the Glera grape, it stays bright and fruity with flavors of pear, apple, and white flowers. Light-bodied, lower in alcohol, and an easy $12-$20 a bottle, it’s pure festive fun — perfect in a brunch Bellini or a midnight toast.
For easy entertaining, drop a wild hibiscus flower into a flute of Cava, or go Gatsby with three parts California sparkling to one part St-Germain elderflower liqueur in a coupe, garnished with a sugared cranberry on a rosemary sprig.
There’s far more fizz out there than just these four, so seek out new discoveries with their infamous caged corks. This year, let your holiday soundtrack ring with a chorus of pop, fizz, clink!
Jane Owen is a Wine Scholar Guild Champagne Master, Certified Cava Educator, and Certified Sherry Wine Specialist. As a Chevalier-Sabreur with the Confrérie du Sabre d’Or international society, Jane has mastered the art of opening Champagne bottles with a saber — a talent featured in the January/February 2019 issue.
