Since my orchard apple haul, I have been on a quite a frenzy. An apple a day as they say. Slices for brightening cheese boards, pecan + cinnamon apple crisp, and my now ‘famous’ apple cake. I was on the hunt for something that had the density of a proper cake, not ”coffee cake” style or a crumble as often adding fruit to cake does.. but firm, something with integrity.

So I opened a bottle of Cremant.

And I baked an apple cake.

Willm’s Cremant d’Alsace is one of my secret go to’s. It’s a beautiful bottle of bubbly. It’s light and lively, has the mineral quality that the Alsace region graces its grapes with. Simply put, I adore it. I kind of think of it as my “Sunday Wine” as you can have it at 11 am with brunch, or 3 pm with your soup, or at Supper, whenever. It is the “utility player” of sparkling and it drinks better than a lot of Champagnes out there.

I said what I said.

The apple cake ended up being a hit– delivered to family + friends– garnering glowing reviews and I live with one regret. Since I operate on instinct, I frankenstein’d the recipe and now I am left to scramble over ingredients by memory.

At least I know I can always count on the Cremant.