Only sparkling wine from the Champagne region may use the name, and the method behind it is slow and expensive. Fine, persistent bubbles and a saline, chalky finish that reflects the region's limestone. Bottled by Louis Roederer Cristal from the 2012 harvest. Serve at around 47°F, in a white-wine glass rather than a flute — you'll taste considerably more. Very good with oysters, fried food, hard cheese, or on its own.