Mouttard Cremant De Bourgogne

Crémant de Bourgogne is the name of Burgundy's traditional-method sparkling wine appellation. The wine is made by a second fermentation in the bottle, the same approach used in Champagne, and the appellation's rules favor Pinot Noir and Chardonnay, with Aligoté and Gamay also permitted. The blend, dosage and time on lees for this Mouttard bottling aren't stated here, so the notes below describe what the style usually delivers, not a measured profile. Check the back label for the vintage or non-vintage status and the sweetness level. In the glass, expect fine, persistent bubbles and a crisp, medium-bodied profile. Typical aromas run to green apple, pear, lemon zest and white blossom. Pinot Noir in the mix can add a hint of red berry or brioche, and bottle-fermented examples often show a light toasted-bread note from lees contact. Oak is rarely a feature, tannin is essentially absent, and acidity is the backbone. Most examples finish clean and dry-leaning, with a mousse that is creamy rather than aggressive. That acidity makes it a flexible table wine. It suits oysters, shrimp and sushi, and it also cuts through the richness of gougères, soft cheeses such as Brie or Comté, fried chicken, and creamy pasta. A dry style also works with roast chicken or charcuterie. If the label shows a sweeter dosage such as demi-sec, move toward fruit-based desserts or salty-sweet pairings. Serve it well chilled, around 6 to 8°C (43 to 46°F), which keeps the bubbles lively and the acidity bright. Colder than that mutes the fruit. It needs no decanting, since pouring only releases the carbonation. A tulip-shaped white wine glass or a flute with some belly shows the aromas better than a wide coupe. Crémant is generally made to be drunk within a couple of years of release, so open it in the near term and don't expect it to improve with long cellaring.