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Put the Fizz into Life with Crémant de Bourgogne

Date: September 27, 2010

About Champagne and Sparkling Wine
Best wine supplier in Philippines discusses wine related topics

As the popularity of sparkling wine at celebrations and receptions increases, so the sales of Crémant de Bourgogne grow.

Each year, over 1.6 million bottles are exported, twice that of ten years ago. Crémant is made according to the traditional ‘Champagne method’ but retails much more reasonably in the shops.

The production of sparkling wine is largely restricted to three regions in Burgundy: around Auxerre, Châtillon-sur-Seine and the Côte Chalonnaise (principally Rully) in the south.

In fact it was in Rully, back in 1826 that the Petiot brothers made the first sparkling wines called ‘Fleur de Champagne’. It was a lightening success and other producers soon imitated them.

Crémant de Bourgogne can be made using several types of grape: Pinot Noir, Chardonnay, Pinot Gris, Gamay ‘jus blanc’, Aligoté, Melon and Sacy. Each grape has its own distinctive taste and with skilful blending techniques, produces a definable style. Pinot Noir gives a richness and robustness, a Chardonnay brings the aromas of white blossom and toast. The Gamay recommends itself for its juiciness, vivacity and volume, Aligoté’s unique acidity increases the wine’s effervescence. Granted an appellation controllée in 1975, the four categories are as follows:

1. Le crémant de Bourgogne blanc
Minimum 30% Pinot Noir and/or Chardonnay producing a well balanced sparkling wine with a complex aroma
2. Le crémant de Bourgogne blanc de blancs
Principally made from the Chardonnay grape, this is a fresh and vivacious sparkling wine, ideal for apéritifs
3. Le crémant de Bourgogne blanc de noirs
From the Pinot Noir grape
4. Le crémant de Bourgogne rosé
Made from the Pinot Noir alone or with a little Gamay for a very fruity flavour

Serve Crémant chilled at 8–9 degrees C or 47–49 degrees F, as a apéritif, or with the addition of Créme de Cassis for a Kir Royal. The rosé is particularly good with dessert.

SOURCE: http://www.burgundytoday.com/gourmet-traveller/cremant-de-bourgogne.htm

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