Crmants and company?

S

Sharon Bowman

Sharon Bowman
A conclusive experience with 2001 Chteau Langlois Crmant de Loire brought me back into the fold, as it were, of non-champagne bubbles. After a traumatic undergoing ( Some crap bubblies ) last spring, my curiosity bubbles anew.

Does anyone like anything crmant, ptillant, etc., that I might find in France? (Sorry, Levi.)
 
*Foreau or Huet Sparkling Vouvray.
*Renardat Fache Bugey Cerdon.
*Any of the Ceci Lambruscos.
*Chausard's (sp?) You are so Bubbly.
*Olivier Cousin made a sparkling Saumur. I believe he ripped out the vines but the juice was pretty cool.
*Brudlmayer Sekt.
*Jean Paul Brun FRV 100.
*Jean Claud Thevenet BdB de Chard.
*Ferrando Erbaluce Brut.
 
originally posted by Sharon Bowman:
Crmants and company?A conclusive experience with 2001 Chteau Langlois Crmant de Loire brought me back into the fold, as it were, of non-champagne bubbles. After a traumatic undergoing ( Some crap bubblies ) last spring, my curiosity bubbles anew.

Does anyone like anything crmant, ptillant, etc., that I might find in France? (Sorry, Levi.)
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Because Champagne is so close by and so accessible? My current favourite is a Saint-Pray from Herv Souhaut and Ren-Jean Dard, though the one to go home with for me would be Thierry Puzelat's Petillant Naturel, preferably non-disgorged (so you may wish to take anything I say under advisement).
 
Does anyone like anything crmant, ptillant, etc., that I might find in France? (Sorry, Levi.)
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Allimant-Laugner's pink Cremant dAlsace NV was a lively and tasty quaff last year.

Clairette de Die Methode Traditionnel NV, Domaine Achard-Vincent is a really delicious, finely frothy, off-dry, slightly muscatty thing.

As I recall, Bernard Fevre makes a very nice Cremant de Bourgogne.
 
I really liked the Franois Pinon Vouvray Brut Non Dos, 2006 edition. Definitely a step above most sparkling Vouvray, save for Huet or Foreau.
 
originally posted by SFJoe:
originally posted by Sharon Bowman:
Thanks for the suggestions. Has anyone had Tissot's Crmant du Jura...?
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I'm a huge fan.
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I second this.

But let us not forget how well gas dissolves in liquid in Montlouis, or more precisely, in Husseau.
 
originally posted by .sasha:

But let us not forget how well gas dissolves in liquid in Montlouis, or more precisely, in Husseau.
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Can't forget--had 1996 Almendra 2 days ago with spectacular Hog Island oysters.

Good as it is, it's not chardonnay.
 
originally posted by slaton:
I really liked the Franois Pinon Vouvray Brut Non Dos, 2006 edition. Definitely a step above most sparkling Vouvray, save for Huet or Foreau.
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Ever tried Champalou Brut NV?
 
Thank you, SFJoe and .sasha, for weighing in (despite your chenin-addled palates).

Any thoughts on the ros? Could it be made from poulsard or trousseau?
 
originally posted by Sharon Bowman:
Thanks for the suggestions. Has anyone had Tissot's Crmant du Jura or Crmant du Jura Ros?
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Never had the rose but the white is great. And i forgot, Montbourgeau makes a great Cremant du Jura. Better with food, though...
 
I like Blanquette de Limoux with asian food; Delmas is the one I get locally. The touch of sweetness is a good match.

I've also liked Huet, Tissot, Pinon, Renardat-Fache. In addition, Chidaine Brut and Baumard Carte Turquoise.
 
originally posted by Bill Averett:
originally posted by slaton:
I really liked the Franois Pinon Vouvray Brut Non Dos, 2006 edition. Definitely a step above most sparkling Vouvray, save for Huet or Foreau.
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Ever tried Champalou Brut NV?
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I wasn't the one asked, but I've had it and it's OK. I wouldn't seek it out and others are better IMO.
 
originally posted by SFJoe:
originally posted by Bill Averett:
Ever tried Champalou Brut NV?
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I wasn't the one asked, but I've had it and it's OK. I wouldn't seek it out and others are better IMO.
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I've tasted it once or twice and came away with the same impression. This current Pinon release is a cut above, IMHO.

Also, count me among the fans of the crmants from Tissot and Montbourgeau.
 
It has been awhile since I had to scout out French bubbles to pour by the glass. Back then, I used to think that Antech turned out decent Cremant de Limoux (look for the black label bottling), and that Louis Boillot Perle was a decent Cremant de Bourgogne. Neither producer can be said to be working on an artisan level.

But seriously, forget France. Donati Malvasia Frizzante all the way.
 
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