Chilled champagne (between 41 and 47 degrees Fahrenheit) is ideal, but if it's too cold, the flavors are masked.

Master sommelier Andrea Immer, the host of Fine Living's Simply Wine with Andrea Immer, and Randy Clement, co-owner of Los Anegeles' Silver Lake Wine and assistant wine buyer for the world famous Campanile restaurant, list their favorite sparkling wines and Champagne.

Andrea Immer's List

• Taittinger Brut Non-Vintage Champagne, $20
  The toasty flavors of this traditional dry champagne pair well with the buttery taste of Roasted Oysters with White Wine Butter Sauce.

• Oudinot Cuvee Rose Brut, $22
  This traditional champagne from a small grower is pink from the addition of red wine from the pinot noir grape. Rose' champagne pairs well with entrees because it has more body. Immer loves it with Wasabi Pea Crusted Salmon.

• Veuve Clicquot Ponsardin Demi-Sec Champagne, $29
  Demi-Sec means "half dry" or "off dry." This choice has a touch of sweetness and an orange blossom scent and its spicy fruitiness is perfect for pairing with a dessert like Pumpkin and Pear Soufflé.

Randy Clement's List

• Jose Dhondt Blanc de Blancs Non-Vintage Brut, $45
  Made from 100 percent Chardonnay grapes, this French Champagne is powerful enough to pair with risotto or any cream-based pasta.

• Argyle Brut, $20
  Oregon's Willamette Valley boasts growing conditions similar to those in Burgundy. This rich sparkling wine, made from 85 percent chardonnay grapes and 15 percent pinot noir, is a bit heavier on the palate than most French selections, making it perfect for American wine lovers.

• Chateau D'Orschwihr Cremant D'Alsace Brut, $20
  This wonderful Alsatian pick is also 100 percent Chardonnay. With a light to medium body and the crisp acidity of an aperitif, it makes a great all-around sparkling wine choice.