For the first time ever I tasted a sparking wine from Burgundy known as Cremant. The grapes were sourced mostly from the northern appellations of Burgundy which is relatively near the region of Champagne so there is a similar (definitely not the same) climatic conditions. Also, in Burgundy they grow the same wine grapes as Champagne (chardonnay and pinot noir as well as aligote which is not found in Champagne) so you would imagine a similar tasting wine, and to be honest there were many similarities.
Wine: Vitteaut-Alberti, Cremant de Bourgogne, Brut, Burgundy
Grapes: Chardonnay, Pinot Noir and Aligote
Color: pale stray color with small vibrant but not abundant bubbles
Nose: floral and fruity with hints of apple
Taste: rich with light acidity similar to fuji apple.
Cremant the Bourgogne are excellent and have very good value, especially these days champagne prices are just keeping rising. Recently I’ve found my favorite rose cremant by Jean Charles Boisset:
Winemaking:
This rosé is made in the saigneé method by carrying out a short maceration of Pinot Noir from Burgundy’s côtes.
Nose:
Vibrant aromas of raspberry and red currant evolve into aromatic jammy notes.
Palate:
This wine is tender in the mouth with crisp finish
Pairing:
Fantastic with sushi