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Let's talk champers. Whether you're looking for a bottle to bring to a New Year's Eve party or wondering what to pop at your own place, there are some key things to keep in mind.

First of all, the taste. In the world of sparkling wine, the word dry can mean sweet. So how do you know what to buy? It all depends on your personal preferences and how you plan to serve it.

The main classifications you’ll find on sparkling wine labels are brut, extra-dry (or extra-sec), sec, demi-sec and doux, with brut being the driest and doux the sweetest. Brut is considered the classic and is usually a safe bet, but if you and your crowd prefer sweeter drinks or you plan to use the sparkler for cocktails like mimosas, choose an extra-dry.

What’s in a name? That which we call champagne by any other name tastes just as fabulous.

Sparkling wines from California have long been popular, but many other countries have their own great bubblies. When in Rome, or when looking for an Italian sparkling wine, choose prosecco. Craving something Spanish? Go for cava. And with South African wines gaining in popularity, you may want to try their sparkling varity, called Cap Classique. For a real show-stopper, look around for sparkling shiraz from Australia -- this sexy, bright-red bubbly is usually fruity, not too sweet, and easy to drink.

How do you open it? People seem to fall into two camps: those who know The Best way to open a bottle, and those who flat-out refuse to do it. My thirst for champers helped me get over my initial corkaphobia, and I've tried various methods to get things flowing. The key thing I've learned is to twist the bottle while keeping the cork steady. This helps keep the cork from flying, which is always a good thing. Here's my technique, but please feel free to comment with your own -- and if you've ever sabered off a cork, you have to share what that's like.

1. Remove the foil from the top of the bottle.

2. Loosen the wire top around the bottle with one hand. While doing this, place your other hand on the top of the bottle, just in case the cork is ready to pop.

3. Keeping your hand on the cork and holding the cork steady, slowly twist the bottle clockwise. The cork should come out quickly with a small “pop” and stay in your hand, not bounce all around the room.

Comments

For those of us who enjoy sweet bubbles - why not try "spumante"? This Italian-style sparkling wine is sweeter than prosecco and "dry" champagne, and is often times one the less expensive side of the champagne price range.
I'm not sure why spumante doesn't get mentioned when the topic of champagne comes up, but it's definitely not an option to be overlooked or underestimated.
So -if you're not willing to spend $20 per bottle, and you want a sweeter option (without having to add licors), try Spumante. My personal favorite is Martini and Rossi Asti Spumante, which runs about $10 per bottle.
CHEERS!!

I open bottles similar to the way you do, although instead of removing the foil before the wire top, I do it all in one step.

To do it, I feel the foil for the twist tab and pull that through, and then I use the twist tab as a foil cutter by twisting it around the bottle. It makes for a perfectly clean foil cut.

BTW, I had my first taste of the Italian prosecco last night at a delightful dinner party ... great stuff!

I had a verdi spumante once that was out of this world.

For a little "boost" to your Prosecco, add a splash of Pomegranate juice. Tastes fantastic!

Mmmm, Spumante is the way to go! Thumbs up Meaghan and Stephanie!

I have to agree Spumante is the way to go! Cheers and Happy Holidays to all!

Ok...is there anyone out there that likes anything other than the Boon's Farm or Franzia Wine in a Box sparkling wine Asti Spumante??? I feel like I'm in the twilight zone!!! Wow. If there's anyone out there who wants to try something other than your average $5 bottle, try a real French champagne that's not that pricey ($37-$40) called Duval-Leroy. It makes a lasting impression and leave you dreaming of your next glass. Salute!!!

I just had to jump in on this one. If you really really want something good for the new year - treat yourself to Perrier-Jouet Champagne "Grand Brut " ($99); its rich in fruit flavor, crisp in balance, with an underlying tangy quality that begs for another sip. or an even better option would be Perrier-Jouet Fleur Champagne ($135). As for Spumante, its good when you are young and starting out; but as you gain knowledge & experience you'll learn somethings are worth it every now and again. These are just a couple the variety is so broad.

I love Wendy's idea about adding a splash of pomegranate juice to champagne. Cranberry juice can also add interest.

At the risk of giving Lauren fodder for jumping on her soapbox (wine box?) again, I think it's fine to like whatever you like.

I've discovered a sparkling red Italian wine, which has come to be my favorite. It's called Dilana and I used to be able to get it from The Traveling Vineyard. They aren't carrying it anymore, though. If you know this wine and know where/how I can get it, please post. It's great for the holidays (and, well, any day of the week that ends in "y")! :)

Veuve Cliquot (the champagne they drink at Rick's in "Casablanca") is still my favorite. I agree with Carolyn. My newlywed kids love the Asti Spumante!