For the last three hundred years, at least, Pinot Noir and also the black grape Pinot Meuniere were classical components of champagne. Their skins are black, but their flesh (and juice) is white. When made specifically as a red wine, Pinot Noir's red skin is allowed to macerate (soak and stain) the white juice. In the production of classic Champagne, Pinot Noir and Meuniere grapes are very carefully crushed so as not to let the black skin color the white juice.

Sometimes, only the Chardonnay grape is used to make traditional Champagne. As this has a white skin, the resulting champagne is categorized as a "Blanc de Blanc." In the best sparklers from California, though, you will find Blanc de Noir, a blend in which the black skins of the Pinot Noir and Meuniere grapes are allowed to slightly color the white juice. Beyond color, this also adds a bit of tannin and 'bite.' Many sparkling wines from Napa and Sonoma Valleys are excellent and range from around $20 - $60 in wine shops, and around $50 to $100 in restaurants.

Sparkling wine from Spain also uses the traditional method like Champagne, France, but the grape varieties are Parellada, Macabeo, and Xarello. Here's a tip: Spanish sparklers are as delicious as California wines, but much more affordable. As a bonus, some producers also generate the same yeasty, buttery, croissant aroma character as you may find in Champagne.

Sweeter than Cava and a different flavor profile entirely is Prosecco, which is produced in an area of Italy not too far from Venice. Prosecco is produced using a different method entirely, resulting in a product that usually contains some residual sugar and is usually quite affordable, both in stores and restaurants.

So go ahead, enjoy Valentine's Day with a sizzling sparkler. Who knows what the night may bring?