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Champagne snobs the world over will tell you true bubbly comes from the Champagne region of France. However, oenophiles in the know often opt for Spanish Cava. "This lush, dry sparkler enjoys the same vinification process as Champagne, and its unique blend of Pinot Noir (40%) and Monastrell (60%) allow it to stand up to more than just caviar," says Jesse Salazar, wine director of Union Square Wine & Spirits. "Pan fried sweetbreads or a salad of spicy greens and smoked trout would make excellent food partners," Salazar says.

Try it with:
Sweet Potato and Scallion Latkes with Smoked Trout

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