Crémant de Jura Domaine de Montbourgeau, France

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Most of us love Champagne, but it is too expensive to drink all the time. One of my favorite alternatives is Crémant du Jura, a delicious traditional method sparkling wine from the Jura region in Eastern France. The Domaine de Montbourgeau is one of my all time favorites. At less than $25 it is indeed an excellent value.

Tasting notes: Very appealing to the eye with its tiny bubbles rising quickly to form an elegant necklace around the glass. Nicely complex on the nose showing toasty, biscuity autolytic notes delicately intertwined with hints of green apple and citrus. It is wonderfully racy on the palate with a lively persistent tingling of tiny pinprick bubbles. Delicious, it is light-to-medium bodied and very refreshing with a bright, creamy finish.

At the table: In my mind, sparking wines are incredibly versatile wines at the table. This Domaine de Montbourgeau is no exception. Fabulously refreshing to sip on its own, or with nibbles as an apéritif. It is delicious with thinly sliced dried sausage or paté, smoked salmon, anchovies, sardines or even simple chips and dips. The lively acidity in the wine really cuts through rich, fatty foods and bring out their flavor.

About Crémant du Jura and Domaine de Montbourgeau
Crémant du Jura is a traditional method (i.e bottle fermented) sparkling wine from the Jura region of France. The Jura is in eastern France, east of Burgundy, and west of the Swiss border. It is one of seven wines permitted to use the Crémant designation, the others being Alsace, Bordeaux, Bourgogne, Die, Limoux and the Loire. The Crémant style is slightly less effervescent than Champagne and the permitted grape varieties vary according to each designation’s particular regulations.

Domaine de Montbourgeau is owned by Nicole Deriaux, grand-daughter of founder Victor Gros who established the vineyards back in 1920, which are now organically cultivated. This NV Domaine de Montbourgeau Crémant is 100% Chardonnay. After the second fermentation in bottle, it spent 18 months on the lees before disgorgement.

Mary Gorman-McAdams, MW (Master of Wine), is a New York based wine educator, freelance writer and consultant.