Apple

Cinnamon

Herbs

Hot Bread

Peach, Pear

The most notable member of the sparkling wine family is Champagne. Original Champagne remains an unchallenged quality reference for sparkling wine.
Made from Chardonnay, Pinot Noir, and Pinot Meunier grapes, the Champagne method is used to ferment and create sparkling wine. This process involves second fermentation and yeast lees removal (disgorgement) from each bottle, thereby making a finer, yet more expensive wine.
Another method to create the bubbling effect in sparkling wine, is done via carbonization. This is the cheapest and simplest way to make sparkling wine. Carbon dioxide is injected into the wine, similar to the way soft drinks are made.
Quality sparkling wines can be sourced from near Melbourne and Adelaide and Tasmania in Australia and some producers in the Marborough region of New Zealand.
The best sparkling wines should reflect the following main criteria: fine, creamy and refreshing. However, the bubbles must be sustainable for a reasonable amount of time after the bottle has been opened so that the wine does not go flat before drinking it.
The colour of sparkling wines varies from pale yellow to golden colour with silver rims.
When describing white wine clarity, language such as bright, brilliant, translucent and soft. Should the wine be faulty they can be described as dull, sediment-like and flat. As most sparkling wines are blends, ideally, aromas should not specifically reflect any one grape variety. The bouquet should be subtle and discreet, with pear, apple, citrus and flora tones.
Sparkling wines can be distinguished in accordance to the names and classifications upon the labels.
NV: Non Vintage – wine made from several vintage.
Vintage – the year the grapes are picked.
Brut de Brut – very dry
Demi Sec – half dry
Blanc de Blanc – white grapes only
Cremant – less carbonation than standard, creamy.
Cuvee: a combination of vintages (blend)
Methodи Champenoise: classic method for fermenting wine, involving secondary fermentation within the same bottle.

When looking for a sparkling wine, consider the bottles with darker glass, as serious producers protect their wines from ultraviolet radiation in order to maintain the integrity of the wine.
Average sparkling wine does not take well to prolonged cellaring, yet, unique, and mostly expensive sparkling varieties can sometimes be maintained for decades.    

It is recommended that the bottle be kept in half ice, half water before drinking, so as to not over-cool the wine. To preserve the bubbles, it is recommended to gently release the cork instead of ‘popping it’, this can be done by holding the cork and twisting the bottle. Serve the wine in long, extended, tulip shaped glasses. Furthermore, swirling the glass of Champagne is also not desirable, as the bubbling nature of the wine will transfer the aroma to your nose on its own.

Seafood such as oysters and light dishes match well with dry, white sparkling wines.