A couple of things to clear up about Champagne. First, just because it sparkles, it isn’t necessarily Champagne. Strictly speaking, Champagne comes only from the Champagne region of France. However, many people refer to sparkling wine generically as Champagne.

 Second, and much more important, don’t save it for midnight at the New Year.

 Sparkling wines make the perfect aperitif. Since most are dry, and have plenty of acidity, they seem to waken your taste buds with their crispness. Seafood, shellfish, crudités and other appetizer dishes are all perfect dishes to pair with sparkling wine.

 Sadly, many people either skip the bubbly altogether, or serve it only in the aperitif role. Champagne can be one of the most versatile food wines ever, and it has a place on the table during nearly every course, even with some meats! And don’t forget the caviar. Champagne and caviar is one of the all-time great food and wine pairings.

 Since Champagnes and sparkling wines work so well with so many different types of cuisine, including sushi, the only thing standing in the way of endless experimenting is the cost of Champagne. There are dozens of excellent sparkling wines made in the U.S., Italy, Spain, Germany, France, and around the globe which won’t break the bank. Usually the process is the same, if hurried up a bit, as that of Champagne, but trying these sparkling wines with different foods- finding the ones which work best for you- is much more financially sensible. Even the real Champagne, starting at around $30 or so, is not much more than a good bottle of wine.

 For alternatives – whether you want to stay on a budget or to experiment with different tastes – try Prosecco, an Italian sparkling wine that usually has lots of fresh apple flavors; Cremant de Bourgone, Clairette de Die or Blanquette de Limoux, all French, but more light fruit flavor than Champagne. You might also try a Cava – Spanish sparkling wine. A lot like Champagne, but less expensive.