Sparkling describes wine or water that contains bubbles of dissolved gas, usually carbon dioxide. In wine, the sparkle comes from a second fermentation, as in Champagne and cava, or from carbonation, and it defines the whole celebratory category of fizz. In water, it may be naturally effervescent from the spring or artificially carbonated. The bubbles do more than tickle: they carry aroma to the nose, sharpen the perception of acidity, and cleanse the palate, which is why sparkling wines pair so well with rich food. Served well chilled in a flute or tulip glass, sparkling drinks signal festivity like nothing else. Still or sparkling is the waiter’s eternal question.