Few wines create excitement quicker than those with bubbles, from the sound of a cork popping to the flow of effervescence ascending a fluted glass and the initial bracing taste. As Champagne continues to rise in price, sparklers produced elsewhere have become increasingly popular, with stylish and delicious choices coming in a variety of hues and flavor profiles. These three—one white, one pink, one reddish—share little in common except solid value, and their ability to change your mood.
Bisol Jeio Prosecco, Brut NV
Prosecco is a stark contrast to Champagne: It’s made in the Veneto region of Italy from the local Glera grape variety, fermented in a pressurized tank and bottled without aging. A repeat blind tasting winner, Jeio is silvery in color, with crisp apple flavors and a mineral finish. With subtle peach undertones, this is a tangy, casual bubbly that does double duty as an aperitif or an after-dinner sip with fruit and cheese.
$16 at Urban Grape, Boston
JCB Crémant de Bourgogne Rosé, Brut NV
This dry, traditional method rosé sparkler is made from pinot noir and chardonnay and ages for more than a year in the bottle, picking up toasty and nut-like undertones. Very celebratory on its own, it has a distinctive strawberry floral fragrance. This very frothy sip—tart and lively on the palate—is flattering to all kinds of vegetable and vegan dishes.
$20 at Gary’s Liquors, Chestnut Hill
Cleto Chiarli Vecchia Modena Lambrusco Sorbara, NV
This bottle is an extremely dry, serious Lambrusco with sharp, savory red fruits and a lingering spicy aftertaste. It’s light in body, but almost brash in flavor, and at 11-percent alcohol, this moderate bubbly is a graceful partner for salty, tangy dishes. It also works wonders with a light red sauce.
$18 at Central Bottle & Provisions, Cambridge
Sandy Block is a master of wine and the vice president of beverage operations for Legal Sea Foods.