Oyster Bay’s well-priced brut plays on the tangy side, with lots of tropical and citrus fruit in the foreground and whispers of bread dough and mineral in the background. It’s a fine effort for a wine made using pressurized tanks to generate the bubbles (as opposed to the more involved bottle-fermented Champagne method). $22.99 in B.C., $23.74 in Sask., $21.99 in Man., $25.10 in Que.