Wine advice: Guide to summer sparklers

Why save bubbly for New Year's Eve? It's refreshing, cold and, even though it seems indulgent, it can be plenty affordable for everyday drinking. Make this summer one that sparkles.

Three to try:

Lago Cerqueira Vinho Verde 2013

$12, Wine Bistro, Upper Arlington, winebistrocolumbus.com

Notes: Peach and pineapple, medium acidity, very light effervescence. The wine equivalent of a session beer.

Nice if you like: Any other sparkling wine

Pair with: A patio. Just a patio.

F.lli Caprari Spumante Rose Brut Riserva NV

$17, Twisted Vine, Grandview, thetwistedvine.net

Notes: Yeasty, slightly nutty, dark berries, sour cherries. Crisp, clean finish.

Nice if you like: Red wine

Pair with: Pork, assertive cheese

Best with dinner

LaMarca Prosecco NV

$15, Wine on High, Short North, wineonhigh.com

Notes: Juicy peach, pear and green apple flavors. Big, sweet nose of orange blossom. Lush, but finishes clean and crisp.

Nice if you like: White sangria, bellinis

Pair with: Melon slices and prosciutto

How Sweet It Is

If you love a crisp, dry finish in a sparkling wine, the last thing you want is a wine labeled "dry." How to translate your bottle label, in order from dry to sweet:

-Extra Brut

-Brut

-Extra-Dry

-Sec

-Demi-Sec

-Doux

What do you love to eat with sparkling wine?

"I'm old-school. I love Champagne and chocolates and strawberries, of course. I also love giving guests a glass of prosecco or cava when they arrive to start off a dinner party with a festive air." -Lisa Abraham, food editor, The Columbus Dispatch

"MacKenzie Creamery's Sweet Fire Chevre. It's creamy, sweet and spicy and really brings out the effervescence of bubbly." -Beth Stallings,editor, Crave

"Oysters and caviar seem to hit the savory side of the bubbly spot for me. … I think I like the pop and salinity of the caviar in contrast with the dry bubbles! Counterintuitively, a high-brow/low-brow pairing of Champagne and Chinese food (General Tso's or other guilty fried pleasures) also rocks!" -Avishar Barua, chef

"Foie gras. The rich, buttery flavor and texture of the foie is complemented by the light, crisp effervescence of the bubbly, whether brut, rose or sweet sparkling." -Cris Dehlavi, beverage manager, M at Miranova

Kristen's Pick: Sushi