The word Champagne brings to mind many things: celebrations, decadence, romance. However, Champagne is commonly confused with the multitude of sparkling wines that exist throughout the world. Because of its notoriously high price tags, Champagne is often associated with a certain degree of pomp and luxury as well. Luckily, there are several fantastic alternatives to Champagne that deliver fabulous flavor and won't break your budget.

Let's begin by definition. Champagne is a region in France slightly north of Paris known for its chalky soil. This northern climate is famous for producing the classic grapes used in true Champagne—Chardonnay, Pinot Noir, and Pinot Meunier. After a blending process, a natural secondary fermentation—the methode champenoise occurs, resulting in one of the most famous and refined wines of the world. But the bubbly story does not end there. Beyond the Champagne region lie international quality sparklers from such diverse areas as California, Australia, Germany, other parts of France, and Spain.

Spain, home to some of the most exciting white and red wines of the world is also a major sparkling wine producer. In Spain, sparkling wine is called cava. This word may not be as familiar as Champagne, but it is an exciting and vibrant wine that is gaining recognition in the wine world. Cava is produced in the traditional champagne method or methode traditionelle and is usually made from indigenous Spanish grapes including Macabeo, Xarel-lo and Parellada. Other varietals such as Chardonnay and Pinot Noir are occasionally added in the blend. While legally cava can be produced anywhere in Spain, the best and most prolific examples can be found in Spain's Penedes region.

Often referred to as "bubbly on a budget", these wines are well-priced (usually under $10), ultra food friendly and easy to enjoy.

Fast Facts
To open the bottle, remove the foil and wire basket. Once the wire has been removed, always keep your thumb on the cork. Using a towel, hold onto the cork and rotate the bottle, keeping it tilted on a 45-degree angle. Ease the cork out—striving for a light puff rather than a pop. Take care when opening: There is more pressure in this bubbly than there is in the tire of a London double-decker bus!

Cava is best enjoyed at about 45 degrees. When served at this temperature, the bead, (bubble) will be preserved and the wine's firm acidity will shine through.

Like all sparkling wines, serve cava in a Champagne flute. The glass is elegant and its narrow bowl will help to retain the effervescence.

Don't forget the food! Cava pairs nicely with foods that are salty, spicy and fatty. So Pan Asian anything, salsa and chips, fried chicken or classic tapas—all should be wonderful partners with these Spanish sensations.

Fizzy Favorites
The following list includes commercially available cava wines. The non-vintage cuvees, often priced below $10.00 represent the house style of each producer.

Freixenet: The distinct black bottle. This is one of the most famous cavas in the United States. Fine bead, and medium-bodied.

Paul Cheneau: Medium-full bodied. Long aging on the lees gives the wine a complex toasty nose.

Cristalino: Wonderful and elegant. Fine bead, toasty and fruit flavors.

Aria: Owned by the Freixenet group. Dry and bright with lovely fruit flavors.