Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Champagne character at Crémant de Bourgogne pricing.
GRAPE VARIETAL(S)
Pinot Noir
100%Pee-NO NWAR
Pinot Noir is arguably the most revered grape variety in the world with origins in Burgundy, France where the best expressions can still be found. Pinot Noir is not only a tough grape to grow, it also shows miniscule differences in terroir arguably more than any other grape variety. Stylistically, it is generally higher in acid and lower in tannin but can vary depending on the location, and winemaking technique. It is very versatile with food, and shows a range of flavor from red and black fruit, floral, spice, earth, and mineral qualities.
The Dangin family has a long history of making wine in Champagne, but Bruno Dangin is actually located just south in the Cote D’Or, in Burgundy. Bruno Dangin worked the family estate with his brothers for many years before deciding to go out on his own to focus on organic viticulture, founding the 5 hectare plot in Molesme which in 2011 became the Bruno Dangin estate.
Dangin’s holdings are made up of nearly all Pinot Noir, with smaller amounts of Chardonnay, grown on limestone dominated soils. Certified Organic, Bruno has an uncompromising approach to viticulture and a respect for the natural biodiversity, vineyards and animals that make up the estate. In the cellar, he follows traditional methods in line with methode Champenoise.
Given the size of estate, there is limited production of Crémant De Bourgogne, and because it is made with a traditional Champagne approach, and grown in similar terroir, you would be forgiven for mistaking it for Champagne, except maybe for the price tag.
Lemon
Apple
Biscuit
Sparkling
Organic
