SPARKLING How the French do

One of our top-selling French méthodes

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CASE/6 $19.99/BOTTLE

A brilliant alternative to its champagne neighbours, the Saint-Meyland employs the same method of production, the rich, yeasty toastiness declaring its irresistible credentials.

We love champagne, and, just quietly, think we might have one of the best and most extensive ranges of it anywhere. Reference point for oenophiles it might be, but the truth is there is much more to the world of French sparkling wines than ‘just’ champagne. Most winemaking regions of France will have their own local fizzers, sometimes under a name defined by AOC rules, and sometimes not. Common ones you see include Crémant d’Alsace and Crémant de Bourgogne.

Broadly speaking, there are two methods of production. The much more well-known method, supposedly invented by a certain Dom Pérignon and espoused by all the grand houses of Champagne, involves a secondary fermentation undergone in bottle. These wines can usually be identified by the words 'Méthode Traditionnelle’ on the label.

The other, older, much less utilised version goes by the name Méthode Ancestrale, or Pét-Nats as they are more popularly known in this part of the world. These wines are bottled before fermentation is finished, usually under a crown seal, with the resulting pressure carbonating the drink.

Without the cachet enjoyed by the champagne name, these wines can usually be found for very approachable prices, and at a quality level that may happily surprise you.

Subtle floral and mineral notes support elegant, generous peachy flavours