The one that does not take itself too seriously, and is all the better for it. A Méthode Cap Classique with fine, persistent bubbles, green apple and brioche, and a dry finish that makes it dangerously easy to open a second bottle.

Style: Méthode Cap Classique Winemaking: Traditional method, secondary fermentation in bottle, extended time on the lees. Serve: Cold, often, and for no particular reason.