Some bottles don’t just pour; they start conversations. For me, NV Albert Bichot Crémant de Bourgogne and NV Champagne Mandois fall into that category — two very different expressions of bubbles, two very different moods in the glass, both with a distinctly Old World sense of place.
When Burgundy Does Bubbles: NV Albert Bichot Crémant de Bourgogne
I’ve always had a soft spot for overachievers — wines that punch above their weight and quietly outperform expectations. NV Albert Bichot Crémant de Bourgogne is exactly that kind of bottle. It’s Burgundy saying, “Sure, we’re known for Pinot and Chardonnay, but let me show you what we can do with méthode traditionnelle bubbles, too.”
In the glass, it usually pours a pale straw with a fine, persistent bead, the kind of mousse that feels more like Champagne than a casual sparkling. The nose leans into classic Burgundian territory: fresh green apple, pear, lemon zest, and a hint of white flowers, often with a subtle brioche or biscuit note from its time on lees. Take a sip and you get that clean, linear acidity that Burgundy does so well—crisp orchard fruit, citrus, and a gentle creaminess that softens the edges without ever feeling heavy.
What I love is how quietly confident it is. It doesn’t scream luxury; it whispers craftsmanship. It feels like a nod to Burgundy’s heritage, with a modern, everyday‑celebration twist.
Classic Vibes: NV Champagne Mandois
If the Albert Bichot Crémant is the understated insider pick, NV Champagne Mandois is the polished, classically tailored counterpart — the friend who shows up in a blazer and perfect shoes but still laughs loudly and stays for “just one more” glass.
Champagne Mandois flies a bit under the radar compared to some of the big houses, which is honestly part of the charm. It’s the kind of Champagne you discover through a savvy retailer, a sommelier who loves grower energy, or that friend who always seems to know the good stuff before everyone else catches on.
In the glass, Mandois tends to deliver what Champagne lovers crave: fine bubbles, a delicate yet persistent mousse, and layers that unfold rather than shout. Expect notes of citrus, green and yellow apple, maybe some stone fruit, with classic Champagne markers—fresh bread, pastry, subtle nuttiness—from time on lees. On the palate, it usually balances ripe fruit with chalky, mineral‑driven tension and bright acidity, giving you both texture and lift.
Where the Crémant feels like an exceptional value‑play with its bright, approachable, and fruit‑forward, with just enough autolytic (bready, biscuity) character to feel refined without losing freshness. Champagne Mandois feels like an insider’s Champagne — elegant, expressive, serious enough for the purists but not so intense it intimidates casual drinkers. It’s clean, more layered and complex — still fresh, but with deeper yeasty notes, more texture, and that distinct “Champagne” chalky, mineral backbone.
The Dallas Wine Chick Takeaway
As someone who firmly believes Champagne and sparkling wine should live in the “always in the fridge” category, not the “only when life hits a milestone” one, I love having both of these options in my rotation.
NV Albert Bichot Crémant de Bourgogne is the weeknight hero—the bottle you can open without guilt, share generously, and still feel like you’re drinking something crafted with intention and regional character. NV Champagne Mandois is the step‑up, the bottle that reminds you why Champagne holds the iconic status it does, without veering into predictable or overly flashy territory.
