Champagne gets the credit, but Alsace has been quietly making excellent traditional-method sparkling wine for decades, and Cremant d'Alsace is where the value hides. The Cattin family has been farming in Voegtlinshoffen since the early 1700s, which gives them a long head start on figuring out where the good fruit grows. This one splits the difference between Pinot Blanc, which brings the nervy acidity, and Auxerrois, which fills in the middle, then spends over a year on the lees to pick up some depth. It's dry, brisk and genuinely refreshing. Keep a couple in the fridge for the nights that turn into occasions.