Almost Champagne: Michelin Star-worthy Burgundy Bubbles.

Two main distinctions separate Champagne and other French sparkling wine. First, terroir: Champagne’s unique chalky soils contribute to the singular flavors of its wines. Second, time spent on the lees: Champenois must age their wines for at least 15 months on the lees, adding complexity and depth.

Today’s wine is a crémant from Burgundy, but it’s the closest thing to Champagne you’ll find. The winemakers at Louis Picamelot hold their finest wine — the Cuvée JB Chautard — for 36-48 months on the lees, longer than many Champagne houses. The result is an extraordinarily complex crémant, with notes of almond and crème brûlée reminiscent of Grower Champagne.

Let your guests taste it before you tell them where it’s from — we’d bet every one of them will guess Champagne.



The Maison Picamelot in Burgundy’s Côte Chalonnaise was founded in 1926 by Louis Picamelot. Since then they have joined the ranks of the finest Crémant houses in Burgundy, with their wines appearing on the wine lists at Michelin starred restaurants such as the three star Lameloise in Burgundy and Alain Ducasse’s three-star in Monte Carlo. Today we’re suggesting their finest wine — the Cuvée Jean-Baptist Chautard 2012.

The JB Chautard is an exceptionally elegant blanc de blancs, a blend of Chardonnay and Aligoté. The nose shows peach, lime, and toast; the mouth is very fine, with a rich palate buoyed by delicate freshness and a beautiful mousse of bubbles.

There’s nothing quite like Champagne, and if it’s the classic you’re after we can help. But these are Champagne-level bubbles for less than half the price. Hide the label and you will impress even the most skeptical of sparkling wine enthusiasts.



Picamelot Crémant “JB Chautard” 2012

Ansonia Retail: $38
6+ bottle price : $32/bot


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