From: Beaujolais, France
Varietal: Chardonnay
Taste: A festive Cremant from Beaujolais producer Jean Marc Lafont. Aromas of sliced pear, just-picked yellow apple, lemon confit plus a touch of yeasty spice saunter from the glass in fine form, as if it were among the stars in gold dresses walking the red carpet at the 2022 Met Gala. Creamy and round on the palate, where the pear and apple fruit hold center stage with accents of mandarin orange zest and a touch of spice. Finishes bright and clear, with baked pear and spice notes lingering.
Pairing: Super-versatile and party-ready, this charming crémant shows its food-friendliness next to classic Caesar salad’s (check out Samin Nosrat’s recipe here), many a shrimp dish (with citrus and mild jalapeño or garlic, coconut, or grilled on skewers), and an incredible array of chicken-based dishes (fried, spicy with honey sauce, ginger, lemon, chicken & pasta/risotto/rice dishes to name a few). Also, this is just as comfortable alongside comfort foods like Pot Pie’s or Shepherd’s Pie as it is with hors d’œvre’s and appetizers. Keep the dips, veggies, and baked goods (check out a recipe for Cacio e Pepe Cheese Puffs) for pairing with this wine! In fact, most everything does, but, a few things to avoid: dishes heavy in tomato or beef.
Check out this article (March 22, 2022, updated November 02, 2022) by Sarah Marsh MW, Crémant de Bourgogne: Burgundy's bubbles are rising.
About Domaine de Bel Air
Domaine de Bel Air has been perched over the Ardières Valley for nearly 170 years, from the top of Bel-Air Hill overlooking Beaujeu, the historic capital of the Beaujolais region. Winemaker Jean-Marc Lafont and his wife Annick have been running the estate since 1985. By keeping with tradition and staying in tune with the terroir of the region, they seek to produce highly expressive wines that balance tradition and modern practices.
Owing to the steep vineyard slopes (20 to 38% grade), almost all vineyard work is done by hand. For the past five years, the domaine has followed integrated vine growing techniques which require a great deal of observation and vine inspection, thus enabling avoidance of systemic treatments. The average vine age in the Beaujolais-Villages is 50 years.
Winemaking is traditional semi-carbonic with each terroir vinified individually in low-capacity vats in order to obtain homogenous wines that are true to type. One of the only concessions made to modern winemaking has been the use of temperature control, which, like the semi-carbonic maceration, is employed to retain the distinct flavors and aromas. Following alcoholic fermentation, the wines are racked into large oak vats where malolactic fermentation takes place and the wines mature slowly.
