A vintage crémant from Bourgogne, made by blending Chardonnay, Pinot Noir, Gamay, and Aligoté grapes, this is an enjoyable wine, befitting the name, “sparkling”. Dry, with medium to high acidity, it has pronounced notes of ripe green apple and whispers of peach. These fruity notes are accompanied by a delicate, even ethereal mineral quality, and of course, as to be expected of a sparkling wine made in the method traditionelle, a charming flavour redolent of freshly baked bread. All of this was topped off with an absolutely delightful, if subtle aroma of nutty caramel.

I paired it with some fried fish, dipped in my own sourdough starter and sandwiched between two slices of bread, fresh out of the oven. Its crisp acidity and creamy mousse did a lovely job of cutting through the greasiness of the fried fish and it’s bready notes complimented the yeasty aromas of my homemade bread harmoniously. 

I’d recommend drinking it now as a companion to heavier foods and hot summer evenings.