Nothing says you have to like Champagne or any wine, sparkling or otherwise.
In fact, if you have a palate that likes certain wines then by definition you’ll dislike others.
I love Champagne. But I’ll admit that is partly the name and heritage and that in my youth it was a drink only the very rich drank or one you saved up for special occasions. So when I open a Champagne as an aperitif on Sunday as I take the joint out the owvn, the wine is especially enjoyable.
There are a great many Champagnes and their composition influences the taste. So does the amount of bottle age. I prefer made with all or a maximum of black grapes.
Although most Champagne sold in the UK is ‘Brut’, that may be too austere for some and they might prefer an ‘Extra Dry’ (which is sweeter).
I am also in a minority in that I harbour the heretical thought that the Pinot grapes (PN, PM and Chardonnay) might not be the best for sparkling wine. They are used for Champagne for purely historical and pragmatic reasons.
Chenin Blanc makes a wonderful sparkling wine, can be Brut yet without an acidic edge, fuller bodies and fruitier.
My tip for improving even the cheapest Champagne or similarly made fizz is to give it some bottle age. Keep it for a year or more and notice the improvement.