Cremant is French sparkling wine made by the traditional method - second fermentation in the bottle, same as Champagne - but grown outside the Champagne region. Eight regions make it. The kosher one on our shelf is the Cave de Ribeauville Giersberger Brut from Alsace, KLBD, 12 percent, $24.99. Why it tastes of bread and orchard fruit where Prosecco tastes of pears, how cold to serve it, and what to eat with it.

Nine kosher Proseccos, cheapest first, with the hechsher and the alcohol on each. Glera from the Veneto, fermented in a steel tank rather than the bottle, which is why it tastes of green apple and pear instead of toast. Seven of the nine are mevushal. Also: why extra dry is sweeter than brut, and how cold to serve it.

Pet nat is short for petillant naturel. The wine is bottled before it has finished fermenting, so the bubbles come from the wine itself rather than a second fermentation. Why it is cloudy, why it wears a beer cap, how it differs from champagne and prosecco, and the two kosher bottles Dalton makes at $31.99.