Proof that the Mosel doesn't only do still Riesling. Gebruder Simon turns out a genuinely serious sparkling Sekt made entirely from Riesling, fermented in the bottle the same way Champagne is, and finished with a touch of Eiswein for dosage. The Mosel's slate soils show up loud and clear: this is a crisp, mineral-driven bubbly with citrus zest, green apple and that telltale flinty, stony edge. It's lively, bracing and a fraction of the price of fancier fizz, which makes it a dangerous house sparkler to keep around. Crack it for brunch, for a toast, or just because it's Tuesday.