D4.C6. Crémant de Bourgogne Flashcards
Which grape varieties are used to produce Crémant de Bourgogne?
- Chardonnay (mostly)
- Pinot Noir
Crémant de Bourgogne accounts for how many percent of the wines produced in Burgundy?
10%
What is the yearly average production of Crémant de Bourgogne?
170.000 hL
How has the volume of production of Crémant de Bourgogne changed since 2000?
It is more than doubled
Tasting notes for Crémant de Bourgogne
- Most are white wines made in a Brut style
- Medium (+) acidity to high acidity
- The medium intensity fruit ranges from apple and lemon (cooler areas) to apricot (warmer areas),
- Brioche autolytic notes
What other styles of Crémants are produced in Burgundy in addition to the standard white sparkling wines?
- Blanc de Blancs
- Blanc de Noirs
- Rosé
From which area of Burgundy can the grapes be sourced to make Crémant de Bourgogne?
Any of the Burgundy departéments
Why can the style of the Crémant be different if regional fruit is kept separate in a specific wine?
Because the north to south distance is about 250 km, leading to difference in climate
What are the main sources of grapes for Crémant de Bourgogne?
- Mâconnais, especially for Chardonnay
- Côte Chalonnaise, especially around Rully
- Beaujolais
- Areas around Chablis in the Yonne department and Châtillon-sur-Seine
- Hautes Côtes de Beaune and the Hautes Côtes de Nuits
- Flatland vineyards on the Côte d’Or
What are the common characteristics of the vineyard areas allocated for Crémant in Burgundy?
They are cooler and cheaper
Compare northern, central and southern part of Burgundy in terms of climate, vineyard management and the taste of Crémant
- Northern: Cool climate, in that there is typically no distinct hot, dry summer period. Vines need to face south or south-east to gain maximum warmth and light. Wines have high acidity and a light body
- Central: Most continental climate, with low, sometimes freezing, winter temperatures, and drier, sunny summers, producing wine with just-ripe fruit and high acidity
- Southern: Have a Mediterranean influence, with high summer temperatures, producing wine with riper fruit character and lower acidity. However, they are also at risk from summer storms
Why do very little of the grapes grown in central Burgundy goes into Crémant?
Because of the high value of grapes for still wines on the Côte d’Or
What are the common hazards affecting Burgundy as a whole for Crémant production?
- Hail
- Spring frost
- Fungal diseases
- Esca.
What is the maximum yield for Crémant de Bourgogne?
75 hL/ha (significantly higher than still wines)
When are the growers in Burgundy required to declare that the vineyard will be used for Crémant?
Before the end of March, i.e. at the end of winter when decisions about pruning have been made
