Which Crémant is closest to Champagne?
Of all the Crémants, Crémant de Bourgogne bears the closest resemblance to Champagne, for a number of converging reasons. Firstly, these two types of wine share the same grape varieties, and the soils in which they are produced are often quite similar. What's more, the vinification method used is the same, and there are also Crémants de Bourgogne that benefit from ageing in crayère, similar to that used for Champagne. Crémant de Bourgogne Blanc is distinguished by its freshness, elegance and marked acidity, providing a subtle balance between strength and lightness. Crémant de Bourgogne Rosé is characterised by great delicacy, with pronounced notes of red fruit. Although their ageing capacity is limited to three to five years, unlike many Champagnes, their organoleptic qualities make them ideal companions for gourmet meals. It would be a shame not to discover them! Crémant de Bourgogne Blanc is best enjoyed as an aperitif, and goes well with oysters, fish, seafood, shellfish and poultry. Its fine bubbles and freshness provide the distinctive signature of a singular terroir. As for Crémant de Bourgogne Blanc de Blancs, with its citrus aromas, it is appreciated as an aperitif and goes perfectly with refined dishes such as scallops or river fish such as trout or Arctic char. The windier Crémant de Bourgogne Blanc de Noirs goes wonderfully well with meats, poularde de Bresse or free-range poultry. Finally, Crémant de Bourgogne Rosé is renowned as an aperitif wine and is best reserved for desserts. Its fruity character goes perfectly with red fruit desserts, ice creams, sorbets and petits fours.