Taste time: Prosecco, Prosecco Superiore

Add some sparkle, starting at $ 17.25

Prosecco Superiore, Brut, Conegliano, Carpenè Malvolti, Italy sparkling, $ 17.25, SAQ # 591289: Pretty good for the price. Has a smokey mineral note as well as some decent fruit. Sugar shows a touch on the finish, so keep it cool. Residual sugar: 11 g/ L. Serve at 6- 8C. Drink now. Food pairing: Apéritif.

Prosecco, Brut, Foss Marai, Italy sparkling, $ 19.75, SAQ # 12580250: Basic Prosecco that shows green apples and lemon notes, and delicate florals. While not the most complex, easy drinking, fresh and finishes nicely dry. Residual sugar: 8.4 g/ L. Serve at 6- 8C. Drink now. Food pairing: Apéritif.

Prosecco Superiore, Valdobbiadene, Brut, Nino Franco, Italy sparkling, $ 21.20, SAQ # 349662: Lighter styled with less focus on the fruit, and more on the minerality. Delicate and very refreshing and with a touch of sweetness on the finish. Residual sugar: 9 g/ L. Serve at 6- 8C. Drink now. Food pairing: Apéritif, salmon tartar, raw oysters.

Prosecco Superiore 2014, Brut, Bandarossa, Valdobbiadene, Bortolomiol, Italy sparkling, $ 21.25, SAQ # 10654956: Excellent Prosecco with very green apple, touch of pear, hint of lime and quite mineral. Bubbles are quite refined. 10 per cent chardonnay in the blend adds texture. Residual sugar: 8 g/ L. Serve at 8C. Drink now. Food pairing: Apéritif, smoked salmon.

Prosecco Superiore 2014, Brut, Crede, Conegliano Valdobbiadene, Bisol, Italy sparkling, $ 21.40, SAQ # 10839168: Not your average Prosecco. Lemon, pears, flowery — and dry. Less of a finesse sparkling, this has more of a celebratory feel to it. One of the top Proseccos on the market, year in, year out. Residual sugar: 6.8 g/ L. Serve at 8C. Drink now. Food pairing: Apéritif, smoked salmon.