Cremant de Bourgogne

I cannot remember when I first tasted a Cremant de Bourgogne, but it must have been around 10 years or so; at least I remember buying one at a supermarket in London and drinking it later maybe or it could even be up to 20 years ago. I faintly remember that this first example was a rose rather than a white sparkler.

My latest encounter was one sold by M&S, a pure Chardonnay offering which was the welcome drink at the doctors' association dinner. Cremant must contain a minimum of 30% Chardonnay with Pinot Noir as a second major grape. Minor grapes include Gamay (maximum 20%), Aligote, Melon de Bourgogne (the grape of Muscadet) and Sacy.