Crémant de Bourgogne

The Crémant de Bourgogne AOC is a regional appellation reserved for sparkling Burgundy wines produced using the traditional Champagne method. The Crémant de Bourgogne appellation covers production areas in the departments of Côte-d'Or, Yonne, and Saône-et-Loire.

The grapes used to produce Crémant de Bourgogne come from a wide variety of terroirs across Burgundy’s vineyards, ranging from the chalky subsoil around Joigny to the granite soils of southern Burgundy, including the limestone slopes and marl soils most commonly associated with the appellation.

The Crémant de Bourgogne appellation produces exclusively white and rosé sparkling wines, which are made from Pinot Noir and Chardonnay grapes and, to a lesser extent, Gamay (up to 20%), Aligoté, Melon, and Sacy. Interesting Crémant de Bourgogne wines can be enjoyed thanks to the quality of the products offered by producers such as Domaine Stéphane Aladame and Domaine du Vissoux.

The highly popular Crémant de Bourgogne, which has held AOC status since 1975, produces over eleven million bottles with each harvest. This volume goes hand in hand with variety: clear and brilliant, with straw-yellow or golden highlights or salmon-pink hues, this sparkling wine features a wide range of grape varieties, often blending them into delicious cuvées. Thus, we distinguish between white-of-whites Crémants (made from Chardonnay), white-of-blacks Crémants (made from Pinot Noir vinified as a white wine), and rosé Crémants (made primarily from Pinot Noir).

The Appellation d'Origine Contrôlée (AOC) requires strict guidelines for harvesting and production. The whole grapes are taken to the press and first pressed in several stages. The first juices, called "cuvées," are the best, as they come from the center of the fruit. The subsequent juices, known as "tailles," differ in having lower sugar and acidity levels. The seeds also make them more tannic. Once pressed, Crémant de Bourgogne undergoes alcoholic fermentation for about ten days. This is followed by a second fermentation, known as malolactic fermentation, which reduces the wine’s acidity and develops its aromas. Finally comes the blending, the winemaker’s signature: the selection and blending of grape varieties, as well as cuvées and “tailles” in varying proportions, define the identity of each cuvée.

Crémant de Bourgogne is prized for its fine bubbles and balanced aromas. Its bouquet varies depending on the origin of the grapes: from one bottle to the next, it offers scents of white flowers and citrus or notes of yellow fruit, sometimes combined with mineral accents. Some white Crémant de Bourgogne wines have aromas of red fruits, while those made from red grape varieties may evoke black berries. On the palate, Crémant de Bourgogne is mildly acidic and features a creamy mousse that creates a pleasant tingling sensation. Lively, fresh, and light when white, this wine is delicate and fruity when rosé. Pinot Noir can also produce a powerful wine with a lingering flavor.

Crémant de Bourgogne is meant to be enjoyed young. Its aging process, which lasts a few years, is therefore completed at the producer’s facility. Ready to drink upon purchase, Crémant can be stored for a maximum of 12 to 24 months; any longer, and it risks losing its quality and effervescence. If you wish to let it develop further, it will take on notes of nuts, brioche, or cocoa beans. To achieve this, store the bottles between 10 and 14°C, lying down and away from light.

Crémant de Bourgogne, whether dry or sweet, is perfect as an aperitif. The white variety also pairs very well with poultry, fish, and seafood. The rosé variety pairs perfectly with desserts featuring red berries. Crémant de Bourgogne should be served at a temperature between 6 and 8°C. If it is a vintage wine and served with a meal, the temperature can go up to 10°C. To keep the wine cool throughout the meal, it is best to place it in an ice bucket. And to preserve the effervescence of Crémant de Bourgogne, it is best poured into a flute—a mouth-blown glass being the most suitable, as its irregular surface enhances the bubbles.