It seems a long time ago that Prosecco became the new darling of the budget fizz drinker. People were attracted to the fruity simplicity, rock bottom prices, and whether they were aware of it or not, that it tended to be remarkably sweet. The true bargain fizz on the block is coming back with a vengeance.

Cava, first made in 1872 by Josep Raventós at Codorníu, after a stint in the cellars at Taittinger in Champagne, offers real-world quality, complexity and dry, savoury food-friendliness where Prosecco can’t.

Firstly the Mèthode Tradicional, by which Cava is made, is almost identical to the Méthode Champenoise. It provides many layers of savoury fruit, and biscuity spice, in grander older examples, making it perfect for Valentine’s Day. Why? A plate of cured ham, some olives, slices of hard cheese, whether Manchego or Comté, will elevate the delicate flavours and bring out all the sweet fruit in a premium cava.

Try the golden bubbles of Anna di Codorníu, Cava Brut, a modern take on the traditional blend, largely composing premium Catalan Chardonnay fruit. Delicious with runny cheeses in particular. This is Spain’s most-loved and No. 1 best-selling fizz.

Or perhaps you’d like to share a more conventional pink sparkling wine with your Valentine. Then try the Codorniu Rosado Brut, made entirely from Monastrell, also known as Mourvèdre in France, known for its rich red fruit flavours and clovey spice.