Amanda McCrossin, celebrated sommelier and presenter of the Wine Access Unfiltered podcast, is introducing a revolution in our pairing habits. Her advocacy isn’t just about your favorite champagne; she’s revolutionizing the narrative and opening doors to sparkling wines of various kinds with your go-to delights.

McCrossin highlights that the classification of sparkling wine is more diverse than traditional wisdom lets on. It’s not universal, and similar to any other wine category, sparkling wine is far-ranging with an array of choices that fit seamlessly into various aspects of our lives. She's set to host a session on this important subject at the iconic Food & Wine Classic in Aspen, armed with an impressive range of bubbles to illustrate her point.

Just as carefully you'd pick an outfit for an occasion, your choice of sparkling wine should mirror the careful thought. McCrossin conveys: “Wearing a cocktail dress for a football game or donning pajamas for a work event would be unthinkable. Treat your Prosecco and Champagne – just like pajamas and cocktail dresses - beyond ordinary.”

Drawn from the native home of Prosecco, the Valdobbiadene region in Italy, McCrossin shares their casual attitude towards Prosecco. “In Valdobbiadene, Prosecco flows as freely as water," she comments. Ideally suited to casual lunches, summer salads, or traditional Italian dishes, Prosecco is designed for consumption in the moment, not to age.

Champagne, in contrast, demands a bit more from the drinker. “[Champagne] requires a more complex approach and attention to serving details”, McCrossin explains. Ideal pairings often include dishes with intricate compositions. “Champagne's complex palate and aromatics make it a perfect companion for foods from cheeses to scallops, lobster, and much more."

Yet, much like the entirety of sparkling wine, Champagne retains a diversity that defies a one-size-fits-all approach. Extra brut wines are exquisite with salty dishes like oysters and sushi, while an aged Champagne pairs wonderfully with Comté cheese or the comforting classic, mac and cheese. McCrossin is particularly fond of pairing brut rosé Champagne (especially Laurent-Perrier's) with meaty, hearty dishes.

For those priced out of Champagne territory, alternatives like Cava and corpinnat, Spanish sparkling wines similar in style to Champagne, offer some of its characteristics at a more friendly cost.

"The acidity of the wine should match or exceed that of the food it's paired with," McCrossin suggests. Since Champagne is among the wines with the highest acidity, it practically pairs with everything.

However, perfect pairings don't always mean fancy combinations – it can be as simple and delightful as Champagne with a handful of salty potato chips or nuts.

And beyond the traditional domain of Champagne and Prosecco, the world promises more excellent sparkling options. English producers like Wiston, Chapel Down, and Hattingley Valley, leverage local chalky soil to produce profound sparkling wines perfect for fish and chips or British cheeses.

South Africa's sparkling wines bring a unique appeal. Traditional méthode cap classique is traditionally used to create Champagne-like wines that reflect South African terroir. These are ideal to balance out fatty foods like croquettes or Southern-fried mushrooms. Italian Lambrusco, a sparkling deep-red frizzante, is simply made for pizza and tomato-infused dishes.

One of the oldest sparkling styles, pétillant naturel (pet-nats), is made using the ancestral method and bottled during first fermentation. With no typical characteristic, this sparkling wine effortlessly pairs with an assortment of foods.

McCrossin’s rule of thumb? Keep an open mind, and a ready glass. Don't be afraid to experiment with different pairings - make every meal a sparkling affair.