Use a knife to score the skin around the fruit’s “equator,” then pry it apart into two halves. (This keeps the seeds intact so they won’t burst.) Hold one half, seed side down, over a bowl and tap with a wooden spoon. The seeds will fall into a bowl, leaving the white pith behind.

Champagne is from a specific region in France and is considered the top of sparkling wine. Its production requires extra years of maturation, and the fruit itself is more expensive. Spanish Cava and Italian Proseccos are refreshing and delicious, but they lack the depth of Champagne, because they are usually made with lesser quality grapes, produced in tanks rather than bottles and not aged as long. Moscato is made similarly, taste fruity and is generally sweeter than Champagnes.