Crémant de Bourgogne

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

The grapes used to produce Crémant de Bourgogne wine come from a wide variety of terroirs in different vineyards across Burgundy, from the chalky subsoil around Joigny to the granite soils of southern Burgundy, including the limestone soils of the hillsides and the 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, Chardonnay and, to a lesser extent, Gamay (maximum 20%), Aligoté, Melon and Sacy grape varieties. 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, an appellation d'origine contrôlée since 1975, produces more than eleven million bottles each harvest. This quantity is synonymous with variety: clear and bright, with straw-yellow or golden highlights or salmon-colored hues, this sparkling wine uses a wide range of grape varieties, even blending them in delicious combinations. There are white crémants de blancs (made from Chardonnay), white crémants de noirs (made from Pinot Noir vinified as a white wine) and rosé crémants (mainly made from Pinot Noir).

The appellation d'origine contrôlée (AOC) requires very strict harvesting and production conditions. Brought whole to the press, the grapes are first pressed in several stages. The first juices, called "cuvées," are the best because they come from the center of the fruit. The subsequent juices, called "tailles," differ in that they have less sugar and acidity. 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 choice and mixture of grape varieties, but also of vintages and tailles in different proportions, give each cuvée its identity.

Crémant de Bourgogne is appreciated for its fine bubbles and balanced aromas. Its nose varies depending on the origin of the grapes: from one bottle to another, it has scents of white flowers and citrus fruits or notes of yellow fruits, sometimes combined with mineral accents. Some white Crémant de Bourgogne wines smell of red fruits, while black grape varieties can evoke black berries. On the palate, Crémant de Bourgogne is slightly acidic and has a creamy mousse that creates a pleasant tingling sensation. White Crémant de Bourgogne is lively, fresh, and light, while rosé Crémant de Bourgogne is refined and fruity. Pinot Noir can also produce a powerful wine with a lingering flavor.

Crémant de Bourgogne wine is best enjoyed young. Its aging process, which lasts a few years, is completed at the producer's premises. Ready to drink as soon as it is purchased, crémant can be stored for a maximum of 12 to 24 months, otherwise it will lose its qualities and effervescence. If you want to let it develop, it will take on notes of nuts, brioche, or cocoa beans. To do this, store the bottles between 10 and 14°C, lying down and away from light.

Crémant de Bourgogne, whether brut or not, is perfect as an aperitif. White crémant also pairs well with poultry, fish, and seafood. Rosé crémant is the perfect accompaniment to red fruit desserts. Crémant de Bourgogne should be served at a temperature between 6 and 8°C. If it is vintage and served with a meal, it can be served at 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 served in a flute—a mouth-blown glass is most suitable, as its irregular surface promotes bubbles.