Whether you and your budget are aiming at a domestic sparkling wine, prosecco, moscato, pet nat or perhaps even a cava (Spanish sparkling wine made in Champagne style) you are going to have a mountain of great styles to choose from.

This week some research into our regional sparkling wine styles is your homework. (Tough I know).

Some of our local sparklings are produced as a tank-fermented wine but due to our cool climates here will be fresh, lively and crisp. Others may have spent time fermenting in the bottle, the same method they use in Champagne. These are referred to as "traditional style" or "methode traditional" but may not refer to the word Champagne in their branding.

You can find delicious examples of both styles in and around the ACT, Southern Highlands and Tumbarumba.

The grapes that are traditionally used to make bottle-fermented bubbles are chardonnay, pinot noir and pinot meunier. However, I have noticed some wonderful riesling and sauvignon blanc bubbles in the region that are fresh, lively, crisp and dry.

And don't forget red or rosé sparkling wine. Nothing is quite like a fruity red sparkling wine with turkey and uniquely Australian on Christmas Day. Again, the grapes used in production may vary, but I love a pinot noir sparkling rosé, served super chilled with salmon and prawns.

On the subject of food pairing, a good-quality sparkling wine, that is dry with some fruit-forward notes will go with everything. Even the pud at the end of the meal.

While winemakers and judges tend to pour their sparkling into a wine glass in order to enjoy the flavours, taste and aromas of the wine, when serving to guests or at Christmas lunch, long stem flutes still do the trick. Don't fill the glass to the top as it means you will be drinking warm wine within a few minutes.

Don't mow the lawn this weekend - visit your closest cellar door for a sparkling wine tasting.