Sparkling wine's many varieties satisfy discerning palates

Sparkling wine is the elixir of celebrations. Birthdays, graduations and promotions all provide excuses to indulge in a flute of it. The spectrum of flavours available provides a unique taste for every occasion.

The best sparkling wines balance fruitiness with acidity, says Arnaud Mirey, a former sommelier and regional brand manager for Moët & Chandon, the world's largest champagne producer.

 "It's like having a nice orange candy," describes Mirey. The best-selling variety, labelled "brut", epitomises this balance. It is dry with a hint of sweetness. "Extra sec" identifies the driest sparkling wine available. It pairs well with the saltiness of oysters, Mirey says. The sweetest variety, called "doux", complements desserts and fruit, he adds.

A sparkling wine's bubbles also alter its taste and indicate its quality. Champagne, bottled in a region of France by the same name, is the most renowned type of sparkling wine and retains its carbonation the longest.

"An hour after you open a bottle of it, your glass will still be bubbling," Mirey says.

Sparkling wine undergoes two fermentations;

the

second makes it fizz. Global warming has altered the traditional production process, accelerating the reproduction of sugars and making sparkling wines sweeter, Mirey says. Wines most notably affected by environmental changes are becoming collectors' items among connoisseurs.

The best sparkling wine is not merely sweet or dry, but complex. Its flavours change like the scent of perfume and its aftertaste lingers. Mirey calls the range of tastes in one sip the "light note, middle note and base note". If you miss these subtleties, don't worry. Mirey started honing his champagne-tasting skills when he was 10.