No longer limited to pricey French Champagne, it’s easy to pair summertime meals with sparkling wine. Learn more about light, delicious styles that have blossomed in Spain, Italy and the U.S.

Spain

Owned and operated by the Ferrer family in northern Spain, Freixenet boasts over 100 years of expertise in producing sparkling wine or cava as it’s called in Spanish. This commitment to quality has made Freixenet the #1 sparkling wine producer in the world. The benchmark wine from the family estate near Barcelona is the Freixenet Cordon Negro Brut ($14). Crisp, clean, and well balanced, the bubbles in the frosted black bottle are made with the rare grape varietals of Macabeo, Xarel-lo and Parellada to create an aromatic medium-bodied sparkler with bright fruity flavors of peach, apple, pear, fresh citrus, ginger and roasted almond. In the glass, it’s versatile and pairs well with most foods, especially small, spicy tapas plates. If you’re looking for a slightly sweeter taste, try the Freixenet Mia Moscato ($12). In Spanish, mia means “mine”. Crafted by Gloria Collell, the talented winemaker for the Ferrer family’s newer cava brand Segura Viudas, this young and sassy sparkler features a light golden hue, fragrant floral aroma, flavors of ripe tropical fruits, lime and a drizzle of raw honey. It’s perfect with fresh fruit or desserts made with custard, citrus, berries and light, flaky pastry crusts.

Italy

Known for its refreshing flavors, crisp acidity and tiny bubbles, Prosecco is made primarily with Glera, a native white grape widely grown on Italian hillsides and farmlands. Try the Voveti Prosecco ($19), a lovely wine with aromas of fresh citrus and spring flowers. Flavors expand with lively notes of ripe peach, apricot, tangerine and pear; serve with antipasti like prosciutto-wrapped melon, olives, toasted nuts and salumi or main dishes like Thai or Indian curry, shrimp kabobs and grilled chicken.

California

For those looking for a domestic alternative, try Gloria Ferrer NV Brut ($22) from Sonoma. Made with Pinot Noir and Chardonnay grapes picked at the beginning of harvest, this sparkling gem features flavors of Bartlett pears, Fuji apple, citrus, almonds, vanilla, and a pleasant roasty-toasty note on the finish. For pairings, enjoy it with Dungeness crab cakes, fresh oysters or sushi; aioli or other citrus-based sauces; and main courses with prawns, chicken, turkey or duck. Its counterpart is the Gloria Ferrer NV Blanc de Noirs ($22), a blend of 92 percent Pinot Noir and 8 percent Chardonnay featuring a nice balance of red cherry, raspberry, cranberry, hibiscus, earth and great acidity. With layers of power and depth, it’s an ideal complement to fresh grilled salmon, Ahi tuna, wild mushroom, risotto and richer cheeses.

Like chefs, winemakers enjoy interesting hobbies away from work. Marc Mondavi’s started with a girl he dated in high school, whose father taught him how to find water underground with something called the divining rod.

Simple and efficient, the divining rod is a set of sticks that cross due to the power of kinetic energy when water is sensed below the surface of the soil. Also called water divining, water witching or dowsing, the origins of the craft are as mysterious as the practice itself. Written records of divining can easily be traced back to 14th century Germany, but even earlier mentions have been found dating back to the 5th century B.C. But, when done correctly, it works!

Marc uses his skills to find underground water sources for other wineries and land developers in Napa Valley and other parts of Northern California. “My goal is to aim high, talk low,” he says.

In addition to overseeing the vineyards farmed for his family’s Charles Krug and CK Mondavi wine brands, Marc started his own brand a few years ago, appropriately named The Divining Rod.

The latest release is The Divining Rod 2011 Cabernet Sauvignon, Alexander Valley ($18). Made with 89% Cabernet Sauvignon and smaller amounts of Petit Verdot, Cabernet Franc, Malbec and Merlot, the wine features alluring aromas of ripe dark berries, earth, sandalwood, tobacco and spice. Flavors are generous with notes of blackberry, black cherry, plum, cola, wild sage, vanilla and cedar; silky texture; and a long, dry finish.

“Some call the divining rods voodoo science or hocus-pocus,” says Marc, who earned the nickname “Water Witch” from his friends. “I call them our way of making divine wines with character, quality and a true sense of earth and water below the surface that helps us produce healthy vines and grapes with unique qualities and flavors.”

Click the book on the left to read Marc Mondavi’s children’s book “The Witch, the Water & the Wine” and learn about Marc Mondavi growing up as a water witch in the Napa Valley!

For more information about the The Divining Rod wines, visit www.thediviningrod.com. These wines and other brands from Charles Krug portfolio will be featured in the Artisan Series at Food Network IN Concert.