1 bottle (750 ml) dry sparkling wine, such as Cava, Prosecco, or Champagne
Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.
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