Food & Occasion

Gougères are the classic companion whenever a glass of Crémant is poured in Burgundy. The choux pastry, made with Gruyère or Comté, arrives warm and light at the table, soft inside and crisp outside. The fat and salt of the cheese tame the lively acidity of the Crémant, and the bubbles clear the palate for the next bite.

Jambon persillé also belongs on the Burgundian table, a ham set in parsley jelly, served cold and sliced. The freshness of the herbs and the coolness of the jelly pair better with Brut than with a heavy red wine. With Époisses, the pungent washed-rind cheese, a rosé made from Pinot noir is the better choice, its fruit softening the cheese's intensity.

There's also the Kir Royal, made in the region with Crémant de Bourgogne instead of Champagne. A splash of Crème de Cassis, the blackcurrant liqueur, turns the wine pink and softens its acidity. The name recalls Félix Kir, a mayor of Dijon said to have popularized the aperitif. For this mix, there's no need for a top Crémant — a simple Brut will do.

In January, winemakers celebrate the Saint-Vincent Tournante, a wine festival honoring their patron saint that moves to a different village each year. There, Crémant flows alongside sausages, cheese and bread, with no fuss at all. It's also a fixture for toasting at weddings and christenings across Burgundy.

For cooking at home, it's best to stick to light dishes: fish, poultry, salad with goat cheese, or a cheese gratin. Sweet desserts call for a demi-sec Crémant, since a Brut tends to taste sour alongside sugar.