Remember playing with bubbles as a kid? Bubble bath, bubble gum, blow bubbles? We thought nothing of enjoying those bubbles on a daily basis, so why do we save sparkling wine bubbles for "special occasions?" Sparkling wine, the generic term for wines that have fizz in them, can make any day as fun as a kid's bubble bath, but for some reason they have been banned from the every day. Perhaps it's the formal French-ness of the wine. A French monk named Dom Perignon perfected the Champagne process hundreds of years ago, and France has been controlling the name ever since. The designation "Champagne" can only grace wine hailing from its namesake region in France. You'll notice very few American sparkling wines refer to Champagne on the label -- preferring to list the sweetness levels instead: Brut, Extra Dry or Demi Sec. Avoiding the stink altogether are Italy and Spain, who use their own names, Spumante and Cava.

The main difference between sparkling wines and Champagne begins with how the carbon dioxide bubbles occur. All sparkling wines experience two fermentations: one to create wine and another to create bubbles. The price of the wine is often determined by the second fermentation. France uses Methode Champenoise (translation: "made in the method of Champagne"), which involves bottling regular wine and adding yeast and sugar to each bottle to create carbon dioxide. Time consuming and expensive, these wines will be slightly pricier. By law, all French Champagnes and Spanish Cava are required to use this traditional method. The "charmat," or tank, method involves adding yeast and sugar to a tank of "still" wine, covering it tightly, thus mimicking the traditional environment for the second fermentation.

Take a look at the bubbles next time you pour a glass of sparkling wine. Methode Champenoise will produce tinier bubbles; whereas the tank method's bubbles will be larger and also feel less fizzy on the tongue. But there is an easier way to know the difference. The label will read Methode Champenoise or "Fermented in the Bottle" if the winemaker used the traditional method. Keep in mind, however, that both methods can produce excellent sparkling wine.

Essentially, sparkling wines are just plain fun. Yes, there does seem to be something celebratory about the sound of the popping cork, the carbon dioxide gas that streams from the open bottle, and the cute bubbles that flutter in the glass. But there are more inexpensive and versatile sparklers out there now, so there's no excuse to save for a special occasion. If your boss just got fired, why not "celebrate" that? Or maybe you didn't hit a single red light on the way home. That's worth celebrating with a chilled glass of bubbly.

Recommended Wines
Seaview Brut A favorite of mine for a

couple of years, this Australian sparkler remains a great choice. Slightly sweet, yet citrusy and refreshing. $10

Roederer Estate Brut Crisp with a hint of lemons. Straightforward, simple and elegant like a strand of pearls. One of the better values out there. $20

Champagne Deutz Brut Like smelling a warm caramel apple tart baking on a winter's day. You can taste the bread and green apples in this very graceful French Champagne. $30

Veuve Clicquot Ponsardin Vintage Reserve 1995 Brut A near perfect Champagne experience. I can't gush enough. Raspberries dance on the tongue, yet the sip finishes clean with no lingering aftertaste. Worth absolutely every penny. $60

E-mail corkscrew@creativeloafing.com or snail mail to Corkscrew, 1310 E. Ninth Avenue, Tampa, FL 33605.