Cristal…ino
That’s ‘good enough to sip straight’???
Cheap Prosecco is the devils work.
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Totally agree with this. Juve y Camps is better but for mixing Segura honestly does just fine and can often be found dirt cheap and in mags which are nice for parties.
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May be. But IMHO, Mimosas are the devil’s work.
I would use Cava as well. Prosecco wouldn’t have the strongest mousse, Cava would for the drinks. And a good Cava like Juve Y Camps has a nice, toasty presence to it, yet not too much to overpower the cocktails.
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On the domestic end, add Mumm Napa Brut to the list, decent domestic sparkler on its own, strong mousse, $15ish.
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Two sinners do not make a saint!
And actually a well made mimosa is a nice lead in to brunch on a sunny beach. This was breakfast a few years back on vacation with the grandkids (that’s my drink!).
I was driven by the second requirement of being drinkable in its own right. Dom Baud Cremant fits both bills I think. So does most Cava.
This was going to be my question. What are you looking for in a sparkling wine to show well in a bellini or mimosa? What things make a difference, and in what way? Is something with more richness and sweetness better, or something more bony and acidic?
Nice Bubbles. MOTR flavour wise. The OJ needs to be fresh too not that Tropicana crap.
But see OP.
In my original post I stated that I want something inexpensive for making her drinks and yet something I can still have a glass of straight. As far as what I want in a bubbly, that varies, but generally dry.
I am in control, but this is just for sitting around the pool on a sunny Sunday afternoon. Neither of us are likely to finish a bottle alone and while it can be saved for the next day, i would prefer to have a bottle of something that we can both drink.
That is a great list, thanks.
Based on a lot of the recommendations, I will be out looking for cava and cremant this weekend.
I don’t know about for the mixed drinks specifically, but Lucien Albrecht Cremant d’Alsace is a nice crisp sparkling rose which is pretty easy to find and in the $12-18 range I think. Often a good buy off restaurant lists too.
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If you can find them, I’d try some some blanquette, or cremant de Limoux. Domaine Martinolles is solid. I like cremant de Jura but I can’t think of any I like under 20. I also wouldnt discount producers like Domaine Carneros in Napa. Might be able to find some on closeout or sale.
If you like Cava go for it. I keep trying cavas at all price points and there is just a taste I don’t like in it.
I think this needs a serious investigation. It’s all very well having the denizens of this board making all these suggestions, but you need to test. A party( outside of course with suitable distancing) where the guests can each try various combinations and mark them on a scorecard. You meanwhile can sip your Champagne as you watch friends trying to figure out the tiny differences between a Cava, Prosecco or a California sparkler drowned in orange juice. 
We use Gruet Brut for this. We get it for $17-18 per bottle.
Agreed on Raventos and Juve y camps. Bohigas is all rubber to me…yuck. I would avoid Prosecco because it’s less fizzy, and anything in the $7-$12 range because they’re not good enough to drink eithout mixing. Cheap Prosscco truly is vile, as is anything made with it, IMO. It’s hard for me to find good Crémant in this price range these days, but several have been suggested that I don’t know, so maybe I’m just out of the loop.
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I am unfamiliar with this concept.
Garagilste has this wine up today.
NV Cave de Robert & Marcel Vouvray “Cuvee de La Chevalerie” Brut Cremant de Loire 750ml (Loire) - $16.71
(LVWBS 96pts)
Chenin Blanc, Cabernet Franc, Chardonnay
I would love to do that. A big meal where everything pairs with bubbles. Hmm.