Place & identity
- Origin: A sparkling appellation across the Bordeaux region.
- Colours: White and rosé.
- Method: The traditional method creates the bubbles through a second fermentation in bottle.
Personal workspaceCrémant de Bordeaux
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Winemaking & labels
- Lees ageing: At least nine months on fermentation lees from tirage are required. Lees contact can add texture and bread-like notes; it does not guarantee one fixed flavour.
- Release timing: Consumer release follows at least twelve months from tirage, including at least one month after disgorgement. The nine-month lees minimum and twelve-month release minimum are separate requirements.
- Permitted grapes: Both white- and dark-skinned authorised varieties may contribute. A white wine’s colour alone does not identify the grapes used.
- Blanc de noirs: A white wine made entirely from dark-skinned grapes. Controlled pressing limits colour extraction; the term is not restricted to Merlot or Cabernet Sauvignon.
- Sweetness: Read the dosage term, such as brut or demi-sec, rather than assuming every bottle is equally dry.
At the table
- Assess: Assess the mousse, freshness, dosage and any bread-like or brioche development from lees contact. The traditional method and minimum ageing do not guarantee one bubble texture or aroma.
- Pair: Serve with cheese gougères, salmon tartare with dill or fried fish and chips. Freshness and bubbles can provide a pleasing contrast to a rich or fried preparation; check the cuvée’s sweetness.
- Service: Start around 6–8°C, pour gently and consider a small white-wine glass to give the aromas space. Let the wine develop in the glass and adjust the temperature to the cuvée instead of treating the starting range as a rule.