The House of Gatinois is another one of our under-the-radar finds that surpasses most big brands in quality and flavor. After twelve generations, Gatinois remains under family leadership, with Louis Gatinois overseeing 17 acres... Read More
Made entirely from Chardonnay, this is Blanc de Blancs in the dry Brut style with a classic palate of Granny Smith apples, citrus zest, floral and tropical notes with a finish of yeasty buttery brioche. We like this with fried... Read More
Demi-Sec means half-dry, meaning the wine has much higher residual sugar levels than a bubbly labeled Brut. However, this is not a sugary dessert wine but a slightly off-dry sparkler that pairs well with desserts as well as savory... Read More
Sekt (pronounced zekt) is the Germanic version of sparkling wine. Most Sekt gets its bubbles in tanks like Prosecco, but the better stuff is made like Champagne. Hager Matthias PUR is the latter. PUR Blanc de Noirs is 100% red... Read More
By local regulations, producers are required to age their vintage Champagne on the lees for a minimum of three years. Hubert Soreau ages for about 100 months (8.3 years). But there's another reason this bubbly is so unique:... Read More
Despite the whimsical label, Tenuta Giol in the Veneto is very serious about the environment and winemaking. That means there are no chemicals sprayed on the crops and land. Instead, organic farming produces Merlot for this vegan,... Read More
It would be easy to stock an entire shop just with Champagne. So many flavors and styles are produced in five distinct wine zones that one can never get bored of the offerings. Take Extra Brut Rosé de Meunier as an example.... Read More
Larmandier-Bernier is a prime example of grower Champagne: Biodynamic protocol, small production, and dedication to quality over marketing. Pierre & Sophie Larmandier farm less than 40 acres in the finest Grand & Premier Cru villages... Read More
Grolleau is among Loire's least famous red grapes, which most producers would rather replace with anything else. Meet Quentin Bourse of Azay-Le-Rideau who knows how to bring Grolleau to new heights in his Sottise all-natural... Read More
Owned and operated by Dominique Lelarge and Dominique Pugeot on 21 organic acres in the village of Vrigny, Extra Brut Tradition is a blend of primarily Meunier & Pinot Noir and just a dash of Chardonnay. This Champagne over-delivers... Read More
Lini has been making wine for four generations, and their lineup of artisanal red, white, and rosato sparklers should be an industry standard for dry Lambrusco. Rosato is a rosé blend made of 50% each of Lambrusco Salamino... Read More
Eloquence is 100% Chardonnay grown on Clay and Kimmeridgian Limestone soil, fermented with native yeast in used barriques, and aged in used barrique before bottling. The final wine is a big complex bubbly resembling a Grand Cru... Read More
Indulgence is 100% Pinot Noir from a 1-acre plot of 50-year-old vines. The fruit is macerated for four days to extract color and flavor before fermentation in enamel-lined steel tanks and aging on the lees for three years. Disgorged... Read More
The label features a cow, a critical animal in Biodynamic farms like this one in eastern Austria. Other beneficial creatures are bees, bugs, chickens, pigs, plowing animals, sheep, and goats. You must be careful when letting pigs... Read More
Perhaps one of the greatest Grande Marques Champagnes, Dom Perignon has been under the Moët banner since 1927, but after 1948, Perignon has functioned as a separate entity. There is never a bad vintage of DP because it's... Read More
Crémant is traditional method sparkling wine made all over France. Moissenet-Bonnard produces a host of Burgundian Chard and Pinot Noir, so Crémant De Bourgogne is made with the same grapes that made Champagne famous.... Read More
Moutard Champagne is a small, family brand that most people in America have never had. Nevertheless, the Moutard-Dilligent family has been making wine in the village of Buxeuil since the 17th century. Their specialty is well-aged... Read More
If you're looking for a toasty, rich, fruity Champers, this is not it. Sébastien Mouzon is a 9th-generation winemaker in Verzy, Montagne de Reims, and he specializes in angular, low-sulfur, unfiltered, pure, crisp bubbles.... Read More
If you're looking for a toasty, rich, fruity Champers, this is not it. Sébastien Mouzon is a 9th-generation winemaker in Verzy, Montagne de Reims, and he specializes in angular, low-sulfur, unfiltered, pure, crisp bubbles.... Read More
Let's start by saying that 85% of Naveran's production is sold next door in France. That's quite a testament to the quality and flavor of Naveran, but it's no accident that the French have sniffed out such a great... Read More
The Botter winery makes Per Ora with Glera from vineyards surrounding Treviso (Veneto). As an Extra Dry sparkler, this Prosecco is less dry than Brut and has plenty of white peaches, Honeycrisp apples, and dried apricots. Creamy... Read More
The Moncuit family likes to make all their Champagne with single-harvest wine -- including non-vintage bottlings. It's their way of capturing the interplay between terroir and harvest, so no two wines are ever alike. Delos... Read More
Fabrice Pouillon makes some serious Biodynamic Champagne. All the hand-harvested fruit is crushed in an old wooden press, and the juice flows into enameled iron fermentation tanks before aging in oak barrels and stainless steel.... Read More