Made from Chenin Blanc in the Champagne method, this cuvée is the quintessential apéritif sparkling wine. Notes of apple and pear and a fine bead pair perfectly with Loire Valley chèvres, but if you would like to try a cheese from beyond the Loire, consider an aged Comté alongside roasted walnuts.

I’ve never sipped from a stream running down from the Dolomitic Alps into the foothills of northeastern Italy, but I imagine it would taste as bracing, crisp, and pure as Sommariva’s Prosecco Superiore.

Crémant d’Alsace is often thought of as a bargain alternative to Champagne, and for good reason: priced at just $24 during this month’s sparkling wine sale, Meyer-Fonné’s Crémant can satisfy even the most finicky palates. And yet, it would be a mistake to think of this simply as a substitute for a pricier bottle of bubbly—Alsatian sparkling is much more than that, and here’s why:

-    Soil: unlike Champagne, where chalk reigns, Alsace is home to a diversity of soil types, each of which lends different characteristics to the wines. Félix Meyer sources his Crémant from primarily granitic soils with alluvial deposits, so while you won’t find that almost gritty chalkiness that characterizes Champagne, you can expect a slightly softer, almost spicy minerality that is just as mouth-watering.
-    Climate: Alsace is drier and sunnier than Champagne, thanks to the rain shadow effect from the Vosges. This means healthier grapes and consistent ripeness, so no need for chaptalization in lean years or high dosages to balance out aggressive acidities.
-    Grape varieties: the region boasts a palette of cépages that bring an extra aromatic element to its wines. Auxerrois, Chardonnay, Pinot Blanc, and Pinot Noir are responsible for this Crémant’s perfume of flowers and crisp orchard fruit—a real charmer.
-    Winemaking and élevage: while also crafted in the méthode champenoise, Meyer’s Crémant spends just one year on its lees prior to disgorgement, much less than is commonly practiced in Champagne. Instead of creamy, leesy brioche notes, you can enjoy the lively fresh fruit nuances of a younger wine.

Meyer’s bone-dry Crémant is no Champagne imitation—it is an entity of its own. While it features a blend of grapes that wouldn’t be out of place in Champagne, the soils and climate at his disposal yield an entirely distinct Alsatian sparkler with ripe orchard fruit, orange peel, and hints of spice.

Home to some of Italy’s greatest dishes and ingredients—ragù (Bolognese), Parmigiano-Reggiano, and tortellini, to name just a few—Emilia-Romagna is also making a strong case as the capital of Italy’s most festive wine: Lambrusco. If you want to bring something that’s delicious but novel to your next holiday party, look no further than this fully dry, fizzy, brambly red wine.