This delightful sparkling wine made in the methode traditionnelle hails from the the Limoux wine region between Toulouse and Perpignan in the foothills of the Pyrenees in southwestern France. In 1531, the world's first sparkling wine was produced in this region by the monks at the Saint-Hilaire Abbey. The area's unique terroir, at altitudes between 700- and 1,900-feet above sea level, experiences temperate Mediterranean Sea and Atlantic Ocean influences, with strong winds, optimal sunshine and balanced rainfall. Rocky hillside vineyards are planted on sandstone, chalk, clay and limestone soils — ideal conditions for slow, even ripening of the fruit. A blend of 90 percent mauzac, a local grape, and 10 percent chardonnay grapes are hand-harvested and pressed separately. Following initial fermentation in temperature-controlled vats, the blend is bottled and yeasts are added to convert sugar into alcohol. Secondary fermentation occurs in the bottle over nine months. During disgorgement, a liqueur is added and the bottle is corked. In the glass, it exudes delicate floral aromas, pear, lemon grass and green apple. On the palate, taste toasted nuts and minerality. Drink it with oysters, egg dishes, foie gras, smoked salmon and truffled cheeses. Buy it at: Sidney's Wine Cellar, Pearl Wine Company and Second Vine Wine. Drink it at: Restaurant August, Cafe Degas, Loa, Bacchanal Wine and Black Penny.