Need a Break From Champagne? These Stellar Sparklers Are a Tasty Holiday Alternative

The vein of calcareous chalk underlying the Champagne region, which gives those wines their vibrant texture and minerality, doesn’t stop at the English Channel. Vineyards south of London have it, too, and now enjoy growing seasons warm enough to ripen Chardonnay, Pinot Noir and Pinot Meunier for bubbly that’s fresh and bright, with pure, focused fruit.

Lightly honeyed citrus aromas, with crushed rock and hints of toast, precede juicy apple and pear flavors. An elegantly dry and balanced bottle from Steven Spurrier, who organized the famous Judgment of Paris tasting in 1976.

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Lovely white blossom aromas, hints of brioche and orchard fruit on the nose followed by a dry, spritely palate dominated by juicy citrus and creamy mousse.

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Although the three main grapes that go into Cava, from northeastern Spain (mostly the Penedès region), are entirely different from Champagne’s, the wine itself is crafted using the same methodology, with the second fermentation done in the bottle for high-quality bubbles.

Aged on the lees for seven years, this Brut, from biodynamic vineyards, balances creaminess with freshness. Dry but complex, it features spiced apple and pear joining a gamut of citrus, with underlying notes of hazelnut and savory fennel.

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A rich and complex holiday-worthy Cava in a grand, silver-trimmed bottle. Look for fresh brioche and floral aromas on the nose and dried fruits on the palate.

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Italian sparkling wine is not all about Prosecco. Franciacorta’s mineral-rich soil and mild climate, tempered by Lake Iseo, create bright and mineral sparkling wines, while Trento is the first Italian sparkling wine D.O.C. The region’s vineyards, situated in the historic province of Trentino, occupy steep mountain slopes, giving the wines racy acidity and structure.

A deeply colored, aromatic rosé blended from the winery’s best barrels of Pinot Noir. It’s rich and complex, with honeyed stone fruit and pink grapefruit against a toasty backdrop.

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With a minimum of 10 years on the lees, this aromatic Blanc de Blancs offers rich layers of honeyed citrus fruit, exotic spices and sophisticated minerality.

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NorCal may be the hot spot for American sparkling wine, but with its critically acclaimed Pinot Noir, plus newer success producing world-class Chardonnay, Oregon is a force as well. And while most of Washington State lacks the proper climate for fizz-friendly varietals, one dedicated bubbly producer makes magic in a cool pocket of the Yakima Valley.

From a great vintage (and a biodynamically farmed vineyard), this barrel-fermented, all-Chardonnay sparkler is perfectly balanced between ripeness and brightness. Five years on the lees give it a yeasty complexity under lovely white-blossom aromas.

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This dry, vibrant blend of Pinot Noir and Pinot Meunier delivers an oversized flavor factor, with earthiness underlying a mélange of red berries.

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