So, Cremant de Bourgogne. We’ve all heard of Champagne but the Cremant’s (Loire, Alsace, Limoux to name a few) go under our radar in this country – which we think should change. Made to virtually the same spec and quality as the aforementioned Champers, Cremant’s offer fabulous value for money. 80% Chardonnay, and a dollop of Pinot Noir with just a pinch of Gamay and Aligote (for freshness). The juice is taken from the 1st press, which means only the best and purest grape juice makes it into the fermentation, before it spends 12-18 months aging on it’s lees. Wonderful with sushi, scallops and oysters.
Wonderful golden colour. Exotic fruits and delicious lemon citrus. White flowers and pastries (sadly, not Greggs). Hint of red berry fruit from the Pinot Noir.
All of the above. Buttery. Classy mousse and great finish.