A bottle of Freixenet cordon negro brut, right, and Yellow Tail sparkling white wine fall in the 0-a-bottle range but hardly taste cheap.

Trying to sate Champagne tastes when you’re stuck with a beer budget can be a problem, but, say wine experts, there is frugal fizz to be had.

Champagne, to be precise, generally is considered only sparkling wine from the region of France of the same name. And quaffing bottles that bear that name comes at a premium.

But there are lower-priced options, including U.S. and Australian sparkling wines, Spanish cavas and Italian proseccos.

“As the years go on, they’re getting better and better because the technology and the skill of making these products is increasing,” says Wilfred Wong, cellar master for the Beverages & More chain with stores in California and Arizona.

So here are some sparklers generally available for around $10 (prices may vary by region).

Wong recommends:

• Cristalino cava brut, “very fresh, and it’s good. It’s been consistent for a long time, but every year they get better.”

• Domaine Ste. Michelle blanc de blanc, “elegant, tart and rich, but also wonderful flavors.”

• Freixenet cordon negro brut, “very consistent, a little drier. The black bottle’s very sexy.”

• Yellow Tail sparkling white wine, “it’s easy drinking.”

• Segura Viudas Aria, (this one may bust the budget, but discounted versions do go for under $10), “a little cleaner, crisper, it’s very appealing.”

• Dolce Vita prosecco, (also sometimes found at above $10, but often available for less on promotion) “fresh and bright, a soft prosecco.”

Get fizzy

Open up

• Start with a well-chilled bottle.

• Unwrap foil and undo wire cage. (You can keep the cage in place or remove it.)

• Hold cork — or cork and cage — with one hand.

• Using the other hand, grip the bottle from the bottom and twist gently.

Tasty pairings

When you serve something as light as champagne, you can have lots of salty and bold flavors. Seafood in all forms, from sashimi to oysters, caviar and fried calamari work magnificently.

• Pizzas, mushrooms and quiches go well with champagne. So does any cheese that works with Chardonnay and Chablis: chevre, mild cheddars, Gouda.

• As for desserts, keep them light. Chocolate doesn’t pair with champagne as well as anything with fresh fruits. Complex cakes don’t pair as well as pound cakes and bundt cakes. So experiment and have fun.