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These 6 sparkling wines will make you rethink your go-to bubbly

  //food-wine.news-articles.net/content/2025/08/28 .. nes-will-make-you-rethink-your-go-to-bubbly.html
  Published in Food and Wine on Thursday, August 28th 2025 at 11:56 GMT by Toronto Star
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Sparkling Wines That Will Make You Rethink Your Go‑to Bubbly

In the world of sparkling wines, the conversation has long been dominated by three giants: Prosecco, Cava and Champagne. A recent piece in The Toronto Star turns that conversation on its head by spotlighting six sparkling wines that defy expectations, offering fresh flavor profiles, intriguing production methods and surprisingly approachable price points. Below is a concise rundown of the six selections, why they deserve a place on your shelf, and how you can pair them with everyday meals.

1. La Marca Brut – Italy

What the article says:
La Marca is often the first name that pops up when people think of a “budget Champagne alternative.” The writer notes that the Brut is a blend of Glera, Malvasia and Trebbiano grapes, fermented in a French‑style method (secondary fermentation in the bottle) that gives it a bright, lively effervescence. It has a citrus‑laden palate, with notes of lemon zest, green apple and a hint of fresh brioche.

Why it matters:
La Marca sits at a sweet spot for consumers: the taste profile feels more sophisticated than many supermarket Proseccos, yet it remains comfortably under $25. It’s a testament to how secondary fermentation can transform a simple grape variety into a complex, drinkable wine.

Pairing tip:
Its crisp acidity and subtle fruit make it an excellent match for fried appetizers or a light pasta dish. The writer also points out that the wine can hold up to creamy cheeses without being overpowered.

2. Crémant de Loire – France

What the article says:
Crémant, the French cousin of Champagne, is often eclipsed by its more famous relative, but the writer highlights a particular Crémant de Loire from a boutique producer. This wine is made in the traditional method and uses the indigenous grape varieties of the Loire Valley – Chenin Blanc, Chardonnay and Cabernet Franc. The tasting notes reveal a vibrant mix of apple, pear, citrus peel and a subtle mineral finish.

Why it matters:
Crémant is frequently overlooked because Champagne dominates the sparkling wine conversation, but its price point is a fraction of the luxury brand’s. The article emphasizes that the “traditional method” gives the wine an authenticity that can rival more expensive Champagnes, especially when paired with shellfish or a goat cheese tart.

Pairing tip:
A Crémant de Loire’s mineral undertones are perfect with mussels or a fresh salad. The writer even suggests using it as a sparkling base for a “fancy” Bloody Mary.

3. Billecart‑Salmon Brut Rosé – France

What the article says:
The Billecart‑Salmon Brut Rosé stands out as a Champagne‑level experience that doesn’t require a hefty price tag. The producer uses a blend of Pinot Noir, Pinot Meunier and Chardonnay, giving the wine a delicate pink hue and flavors of ripe red fruit, rose petal and a hint of toasted brioche. The article notes the wine’s finesse and “smooth, velvety” finish.

Why it matters:
Brut Rosé is a category that many drinkers overlook in favour of classic Blanc de Noirs or Bruts, yet it offers a unique mouthfeel and flavor profile that can be surprisingly versatile. The writer argues that the wine’s balance between acidity and fruit makes it suitable for both casual and formal occasions.

Pairing tip:
It shines with charcuterie boards, roasted chicken or even a charred salmon dish. The rosé’s subtle tartness cuts through richer flavors while complementing the fruit notes.

4. Cava – Spain

What the article says:
The article devotes a segment to a well‑balanced Cava from the Penedès region, produced in the traditional method. The wine is a blend of native Spanish grapes – Macabeo, Xarel·lo and Parellada – and offers a crisp citrus opening, followed by hints of almond, biscuit and a touch of sea salt.

Why it matters:
Cava’s reputation as a “cheaper Champagne” has earned it both popularity and a bit of a stigma. However, the article stresses that high‑quality Cava can compete with many Champagne brands, especially when it’s made in the traditional way. The writer cites price ranges as low as $15–$20 for a good bottle, making it an attractive option for large gatherings.

Pairing tip:
Cava’s bright acidity works well with fried foods and tapas. The writer suggests pairing it with a plate of patatas bravas or a light seafood paella for a truly Mediterranean feel.

5. Sassicaia Prosecco – Italy (Italian Edition)

What the article says:
While Sassicaia is synonymous with high‑end Italian reds, the writer is excited to highlight its Prosecco line. Though it may seem unusual, this Prosecco is crafted from a blend of Glera and a handful of local varieties, giving it a richer body and a slightly sweet finish. The writer points out the wine’s “layered” palate of peach, apricot and a hint of toasted almond.

Why it matters:
The article underlines that a brand as established as Sassicaia has the credibility to produce a Prosecco that stands out from the crowd. The wine is priced at a mid‑tier level (around $30), offering a luxurious experience without breaking the bank.

Pairing tip:
Its slightly richer body makes it a great match for savory pastries, lightly spiced curries or even a creamy cheese plate. The subtle sweetness can also serve as a dessert wine when paired with fruit tarts.

6. Rombauer Brut – United States (California)

What the article says:
Finally, the writer turns the spotlight on a Californian sparkling, Rombauer Brut. Made from a blend of Chardonnay, Pinot Noir and Pinot Meunier, the wine features a crisp citrus base, followed by notes of green apple, white peach and a finish of toasted bread. The article notes the “clean, bright” character and the wine’s “versatility” for both casual sipping and formal occasions.

Why it matters:
California’s sparkling scene is booming, and Rombauer’s Brut is a key example of how the region is catching up to European traditions. The writer highlights its affordability (around $25) and how it can act as a “starter” in a multi‑course meal, especially when paired with a lighter fish dish.

Pairing tip:
Rombauer Brut is excellent alongside a lemon‑herb grilled shrimp or a creamy risotto. The writer even recommends using it as the base for a sparkling “mimosa” with fresh orange juice and a dash of elderflower cordial.

A Few Takeaways

• Traditional Method Wins: The article stresses that traditional method (secondary fermentation in the bottle) often produces a more nuanced and sophisticated profile than the “tank method” used in some Proseccos.
• Price Is Relative: Good sparkling wine can be found in the $15–$30 range if you know where to look.
• Pairing Matters: Sparkling wines are surprisingly versatile. Their acidity and effervescence can cut through rich or greasy foods, while their fruitiness complements sweet desserts.

Why Revisit Your Bubbly?
The piece underscores that sparkling wines are no longer a monolith. By exploring beyond the common trio, you can discover wines that are both accessible and refined, providing new experiences for both seasoned wine lovers and casual drinkers. The six selections highlighted are all readily available at major retailers and specialty shops, and each brings a distinct character that challenges the notion of “one-size-fits-all” bubbly.

Whether you’re planning a holiday dinner, a casual get‑together or simply craving something new to sip with a weekend brunch, consider giving one of these sparkling wines a try. They promise to surprise, delight, and maybe even rewrite your bubbly routine.