Crémant de Bourgogne, Prosecco, and a Confession
– theory on Prosecco lovers' appreciation of a touch of sweetness
From past posts, a lot of you know my strong opinion on Prosecco. 😊
You also know that I respect that you are you, and I encourage you to do you! (if you don’t know, check here)
But today I extend an olive branch to the Prosecco camp as a bridge … rather than a sign of peace, as this is not a war of the sparklings, but an exploration of the palates!
I am hoping that we can test things a little.
My theory is that people who like Prosecco enjoy the level of sweetness in it. Most Proseccos would be considered off-dry to medium-dry.
So back to the olive branch!
Confession: I am known to sometimes buy a sparkling that is medium-dry.
Gasp – who are you and what have you done with Eveline! She only likes dry sparkling!
I consider this wine a food sparkling, but I also think this could appeal to Prosecco fans! I prefer this wine paired with food, while Prosecco lovers might also like this on its own!
Enter Bailly Lapierre Crémant de Bourgogne Réserve Brut. You may think, “Brut” is supposed to mean dry, but wine lingo can be tricky, so let's just trust me on this, this wine is not dry. "Crémant" basically means it's a high-quality sparkling wine made outside of Champagne, using the traditional method.
Sparkling wines are categorized by how the bubbles entered the equation, as this contributes to the wine style. Let’s discuss the two that are on the table (pun intended).
Prosecco uses the Charmat method aka the tank method. It starts with a base wine in a pressurized tank. Yeast and sugar are added to initiate a second fermentation. CO2 is a by-product of the fermentation process. Since the fermentation is happening in a closed pressurized tank, the bubbles cannot escape. The bubbles thereby become part of the wine.
Crémant is made by using the traditional method (previously known as the Champagne method) which also starts with a base wine with added yeast and sugar. However, the second fermentation is done in a bottle instead of a tank. The CO2 cannot escape, and voilà - sparkling wine!
Crémant de Bourgogne is made in Burgundy, France (Bourgogne is Burgundy in French) and uses primarily Chardonnay and Pinot Noir grapes, although other grapes are allowed.
You had me at food sparkling … I want to know what you paired with it!
Crab cakes and tempura shrimp, served with a creamy seafood sauce with Sriracha added for heat and sweetness! One word: yum! The richness of the seafood pairs well with the acidity in the wine. The sweetness in the wine complements the sweetness and spice heat of the sauce.
With this Bailly Lapierre, this is a match made in heaven!
Bailly Lapierre Crémant de Bourgogne Réserve Brut from Burgundy France
Style: Medium-Dry Sparkling Wine
Varieties: Pinot Noir, Chardonnay, Gamay & Aligoté
This approachable medium-dry wine with soft flavors of lime, lemon, pear, yellow apple, and wet stone provides a delightful freshness on the palate.
Best pairings: Crab Cakes & Tempura shrimp, served with a creamy seafood sauce with Sriracha! Blackened Salmon, Lobster Bisque drizzled with Chili Oil, Pasta with Cream Sauce, Soft cheese with chili jelly: (Boursin, Brie, Camembert).
Serving Temperature: 6 degrees Celsius
Price: ~$28 (incl. Shades of Grape 15% discount & 5% gst)
Serving Tips: Important to open the bottle when very cold. Ease cork out instead of letting it go wildly, to keep the bubbles in the wine.
I have compiled all my relevant wine recommendations in one place. I will do my best to keep this up to date. This version also has links on where to find the wines in Alberta. I also include the link(s) to the article in which the wine was featured.
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SOURCES:
Robinson, J. (2015) The oxford companion to wine. 4th rev. ed. Corby: Oxford University Press.
Wine & Spirit Education Trust (2021) D3: Wines of the World - An accompaniment to the WSET Level 4 Diploma in Wines. Version 1.2. London: Wine & Spirit Education Trust.
Wine & Spirit Education Trust (2021) D4: Sparkling Wines - An accompaniment to the WSET Level 4 Diploma in Wines. Version 1.2. London: Wine & Spirit Education Trust.
Avec plaisir ma chère Sarah!
I’m now on the look out for crémant de Bourgogne. Merci beaucoup