By Emmanuel Bridonneau, guest writer and founder of Vins Voyages

I recently took the step to only have Crémant de Loire available at all times in my fridge. It’s an extraordinary alternative to Champagne for three reasons that I see:

1. It is made the same way as Champagne (méthode traditionnelle) but with the local varietals (chenin blanc, chardonnay, and cabernet franc)
2. Major Champagne brands make it too
3. It is roughly half the price of Champagne

Granted, it doesn’t have the same spiciness or volume of real Champagne, but it really conveys the “terroir,” that is, the specificity of the location it comes from, in this case the Loire river valley in France.

My take? Keep the fine Champagne for special occasions and have Crémant for the other opportunities. No room for in between.

Santé et meilleurs voeux!