Champagne is the most famous of the sparkling wines, but it certainly isn\u2019t the only quality offering available. With entertaining at the forefront, consider this your guide to the high-end, the quirky and how to serve it all.\r\nSparkling Wines Around the World\r\nRegions cooled by latitude, altitude or breezes are ideal sources for sparkling wine. Look for \u201ctraditional method,\u201d \u201cm\u00e9thode traditionelle\u201d or \u201cmetodo classico\u201d on the label, and seek out the following regions:\r\n\r\nTrentodoc\u2014elegant, vibrant sparkling wine made from Chardonnay and Pinot Nero\u2014comes from Alpine heights, in Trentino, Italy.\r\n\r\nItalian Franciacorta, made predominantly from Chardonnay and Pinot Nero (a few producers also use some Pinot Bianco), is usually richer, which allows many producers to use less dosage or skip it entirely.\r\n\r\nSpanish Cava, traditionally made from Xarello, Parellada and Macabeo grapes, has a round fruitiness and signature salinity.\r\n\r\nCalifornian fizz is often made with Chardonnay and/or Pinot Noir, with Pinot Meunier sometimes in the mix. It\u2019s marked by Pacific freshness and grace.\r\n\r\nGerman or Austrian sekt is made from a range of grapes. Try Riesling sekt for added aroma, or Zweigelt ros\u00e9 for fruity flavors.\r\n\r\nEnglish fizz, which uses the classic French trio of grapes (Chardonnay, Pinot Noir and Pinot Meunier), is an up-and-comer that impresses with its cool briskness.\r\n\r\nBack in France, non-Champagne sparklers fermented in bottle are known as cr\u00e9mant. Both Alsace and the Loire have lots to offer.\r\nWhat Are Prestige Cuv\u00e9es?\r\nPrestige cuv\u00e9es are top-of-the-range sparkling wines usually made from a special selection of vineyard parcels or reserve wines. Often produced in limited quantities, these stand above the nonvintage bottlings and alongside vintage releases. Sometimes, they\u2019re vintage-dated or aged for an especially long time. Meant to represent the very best sparklers that a house can offer, they are ideal to mark a special occasion.\r\n\r\nBottles to Look For\r\nLaurent-Perrier NV La Cuv\u00e9e Brut (Champagne)\r\nSchramsberg 2000 J. Schram Late Disgorged Sparkling (North Coast)\r\nMoser 2012 Brut Nature (Trento)\r\nWiston Estate Winery 2009 Cuv\u00e9e Brut (England)\r\nLlopart 2012 Gran Reserva Panoramic Imperial (Cava)\r\n\r\nCool It\r\nSparkling wines are best served at 46\u201350\u02daF. Ideally the bottle has had ample time to chill. Though a full day or night in the refrigerator is best to ensure the bottle will be very cold and still, the minimum chill time in the fridge is two hours. Bottles that are agitated before opening tend to foam, as do bottles not sufficiently chilled\u2014a waste of delicious wine.\r\n\r\nIf you need to chill a bottle quickly, use an ice bucket filled with an equal mix of ice and water. Submerge the bottle so that only the neck sticks out. It will reach its ideal serving temperature in approximately 20\u201325 minutes.\r\n\r\n\r\nChampagne in the Mix\r\nSomething about bubbles evokes Hollywood\u2019s golden age. A number of screen goddesses loved coupes of refreshing, invigorating bubbles on and off screen: Anita Ekberg, Elizabeth Taylor, Audrey Hepburn, Greta Garbo, Bette Davis and, most of all, Marilyn Monroe. While a glass of fizz channels plenty of Old Hollywood glamour, Champagne cocktails increase the allure.\r\n\r\n\r\n\r\nThe Marilyn Monroe\u00a0is made by combining 1 ounce apple brandy with a dash of grenadine in a coupe glass, then topping with 4 ounces Champagne. Garnish with cocktail cherries on a stick.\r\n\r\nThe Classic Champagne Cocktail is equally festive and easy to make. Drop 1 sugar cube into the bottom of a flute. Add a few drops of Angostura Bitters, followed by a splash of Cognac. Top with Champagne.