Bruno Dangin, Crémant de Bourgogne Blanc de Noirs

This is Champagne in all but name. Not only is it made using the same method as Champagne, but it’s produced with grapes grown two kilometers from Champagne’s southern border. There, in the same limestone soils found to the north, Bruno Dangin biodynamically farms pinot noir, and ages the wine for longer than most non-vintage Champagne. The result is an elegant, concentrated sparkling wine that’s a ringer for Crémant’s more famous sibling.

Tastes like: Ripe pear, sea salt, brioche.

How to drink: With oysters, caviar, or all kinds of salty snacks to start the night.