Sparkling wine is wine with bubbles — but the method of producing those bubbles dramatically affects style and price. Traditional Method (méthode champenoise) involves a second fermentation inside the bottle — Champagne, Cava, and premium Indian sparklers (Sula Brut, Fratelli Gran Cuvée) use this method. The bubbles are fine, persistent, and the wine develops complex toasty, biscuity flavours. Charmat Method ferments the second fermentation in pressurised tanks — faster, cheaper, and produces fruitier, simpler wines like Prosecco. Both methods produce excellent results — they aim for different styles and price points.

The label tells you everything. Brut Nature has zero added sugar — bone-dry. Extra Brut is very dry. Brut is the most popular style — dry but balanced. Extra Dry is confusingly named — it's actually slightly sweeter than Brut. Demi-Sec is noticeably sweet. Doux is fully sweet. For most pairings, Brut is the sweet spot — enough acidity for food, enough fruit for accessibility. Indian sparkling wines are predominantly Brut style.

Cold — 6–8°C. Colder than white wine. A flute preserves bubbles longer; a wider tulip glass lets you smell the wine properly (better for premium sparkling). Open by holding the cork and twisting the bottle, never the other way. Serve immediately and keep in an ice bucket between pours — sparkling wine warms up fast. Pour at a slight angle to preserve mousse. Once opened, consume within 1–2 days even with a stopper — the bubbles fade quickly.