Crémant de Bourgogne, when it’s done right, covers a lot of the same ground as Champagne—traditional method, Chardonnay (usually), similar soils—but without the sense that you need an occasion to open it. This is mostly Chardonnay with a little Aligoté, finished with a bare 4 g/L dosage, so it’s dry, crisp and clean. 

We’ve had a few bottles of it around lately and they don’t tend to last very long!