By pricing your by-the-glass sparkling selection at a lower price point you will entice guests to drink more, resulting in less waste and more rapid turnover of inventory. Sparkling wine becomes stale more quickly than still wine. When pricing your by-the-bottle sparkling section, avoid marking up the bottles as you would the rest of your list. Customers are familiar with retail pricing and it is possible that they would conclude that your entire selection is overpriced if they recognize an item with a higher price tag. Don’t forget to mix up your selection to include both grower Champagnes and big houses.