The reason I blogged about Bourgogne Mousseux last week was because I had come across Louis Picamolet's Bourgogne Mousseux Rouge Sec at the Food Expo a couple of weekends ago. Although the cepage can include Gamay, this example is purely made from Pinot Noir. Although I managed to dig out Picamolet's website, this wine was hardly mentioned there. There was only a mention of it winning some award or another but no technical details for this wine, from this notable maker of Cremant de Bourgogne. As for the wine, it was a nice dark ruby with good streams of fine bubbles. Berry notes were evident on the nose. An acid prickle hit the tongue, quickly turning into a soft mousse, revealing a dry fruity palate with an acid backbone for support.
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