I didn't mention it on the day
, but Kieran gave us a very generous mention
concerning the fizz that christened his book launch. The Crémant from Eugene Meyer
is not champagne, because it's from Alsace and made with Pinot Blanc (Pinot Noir for the rosé), but the method is the same, and the price is in the consumer's favour, despite the punitive Irish duty of four euro and ten cent per bottle. It's a fully dry and delicious wine. You can keep buying champagne if you like, though the word in itself does not guarantee quality, but you ought to follow a good recommendation for a non-champagne sparkler from time to time.