Winemaker Notes
Cerdon is absolutely delightful as an aperitif. Better yet, it can serve as a wonderful accompaniment to fruit-based desserts, beignets with powdered sugar, or chocolate-based sweets.
So Cerdon de Bugey is sparkling, but how does it differ from other sparkling wines? In short, Cerdon is relatively sweet and is always pink. Its white wine world equivalents are perhaps Clairette de Die or Moscato d'Asti. Its red comparisons are perhaps Brachetto d'Acqui or Lambrusco. Cerdon, however, is normally made with either pure Gamay or a combination of Gamay and Poulsard grapes.
Appreciated worldwide as an iconic token of celebration and luxury, sparkling wines from France come in more forms than just Champagne. In order to bear the label, ‘Champagne’, a sparkling wine must originate from the northeastern region of France—called Champagne—and adhere to strict quality standards. Champagne’s chalky, limestone and soils and cold, continental climate create grapes with ample acidity and concentration. Chardonnay, Pinot Noir, and Pinot Meunier are permitted for use in Champagne.
French sparkling wines made outside of Champagne take the name Crémant. Crémant de Bourgogne, Alsace, Loire and Limoux are the best known. These are made using the same technique as that of Champagne, called méthode traditionelle, but typically are composed of the regional grape variety. Usually dry to off-dry with bright acidity, these are often characterized by qualities of lemon, peach, marzipan and white flowers.