Cremant de Bourgogne is a sparkling from the Burgundy region; like most French sparkling wines that are not from Champagne, these wines are classified as cremant (meaning “creaming); Cremant de Alsace is another example of a French sparkling wine not from Champagne.

Grapes used in Cremant de Bourgogne are Pinot Noir and Chardonnay (30% minimum of Chardonnay), while other varieties such as Gamay, Aligoté, Melon and Sacy may also be included in the blend in small percentages. Cremant de Bourgogne is produced in the Champagne – or classical method – where the secondary fermentation (where the bubbles are created – takes place in the bottle itself, and not in a tank.

Generally, these wines have good acidity and varietal purity, as most examples are aged in steel only, although some versions do receive a small time of aging in wooden barrels, primarily used ones.

There are four categories of Cremant de Bourgogne: Blanc, Blanc de Blancs, Blanc de Noirs and Rosé. The Blanc is a blend of white and red grapes that has a white or yellow/gold appearance. A Blanc de Blancs is made from only white grapes, while the Blanc de Noirs is made from only red grapes. A rosé is primarily Pinot Noir (Gamay can also be included) that has a copper/orange/pink appearance in the glass.

Most examples of Cremant de Bourgogne are light to medium-bodied and are meant for consumption upon release; a few examples can age for three to five years. Flavors and aromas range from citrus, pear and apple for a Blanc or Blanc de Blancs, to strawberry, black cherry and yellow pear for a Blanc de Noirs or Rosé. Serve Cremant de Bourgogne as an aperitif, or with salads or light chicken entrées (Blanc or Blanc de Blancs), while the Blanc de Noirs or Rosé work beautifully with a variety of dishes, ranging from escargot to game hen and roast veal.


(Wine/Appellations)