Nothing makes holiday entertaining more special than a crisp glass of bubbles. David Netzer, owner of our favorite wine merchant Wine House (829 26th Street at 3rd, Dogpatch; 415-355-9463), has curated three scintillating sparklers sure to please even the most particular palates. From an elegant, refined Champagne to a budget-conscious Crémant to a palate-awakening Prosecco, these sippers are suitable for the season’s events — or any occasion. Check out his picks from last year, too.

NV CHAMPAGNE TAITTINGER BRUT LA FRANCAISE ($49.95)

Produced from roughly 40% Chardonnay, 35% Pinot Noir, and 25% Meunier, this new iteration of La Francaise has lovely chalky, brioche-y aromas and flavors of apples and biscuits, and finishes with a nice, fresh crispness. Its signature toasty/brioche quality is no doubt due to the relatively long time (3-4 years) spent on the lees. A very elegant rendition of this cuvée from arguably the most esteemed Champagne producer.

NV GRATIEN & MEYER CREMANT DE LOIRE BRUT ($18.98)

This delicious crémant is made from 40% Chardonnay, 40% Chenin Blanc, 15% Cabernet Franc, and 5% Pinot Noir. It is made in the traditional Champagne method, with the secondary fermentation taking place in the bottle. The wine stays sur latte (aging on the lees) for 36 months before disgorgement, far longer than the legal requirement of 12 months.

Tasting notes from the winery: Crémant de Loire Brut has a golden yellow color, with fine, long-lasting foam. The aromatics open with notes of citrus fruits, particularly orange and mandarin, accompanied by floral aromas. A second aromatic wave offers sweet pastry notes. A very fine balance is revealed in the mouth, reflecting an excellent maturity. Sustained length in the mouth, with notes of peach and apricot.

2021 GIAVI SUI LIEVITI BRUT NATURE CONEGLIANO VALDOBBIADENE PROSECCO SUPERIORE ($24.99)

Lest you discount prosecco as just cheap, cheery mimosa-making fare, brace yourself for the new wave of this Italian sparkling wine. It’s two wines in one! This is an extremely dry Prosecco, made in the century-old traditional style. Secondary fermentation took place in the bottle and the lees are settled at the bottom. When first poured, it’s a sleek, extra dry sparkler. With gentle inversion of the bottle, integrating the lees, the result is a wine with a more nourished, wide mouth feel. Wine blogger Alder Yarrow calls it a “surprising, dynamic, interesting, flavorful, fun, and most importantly, delicious mouthful.”

What are you filling your glasses with this season?