Sparkling wine

Traditional method (Champagne, Cava, Franciacorta, Cap Classique, many English wines): second fermentation in bottle, lees aging, autolysis. Tank method / Charmat (Prosecco): second fermentation in tank, fruitier, cheaper, meant young. Ancestral / pét-nat: bottled before primary fermentation ends — cloudy, lively, less predictable.

Cava can be serious, especially Reserva and Gran Reserva from Xarel·lo-led blends. Prosecco is Glera and should taste of pear and flowers, not cheap solvent. Crémant is France's traditional-method wine from outside Champagne, and often the smartest pour at the table.

Dryness: Brut Nature (no dosage), Extra Brut, Brut, Extra Dry (which is not extra dry), Sec, Demi-Sec. Remember Extra Dry is sweeter than Brut. Serve cold, in a glass you can smell.