good quality, full-bodied oak-aged cremant (sparkling wine from the clairette grape). Works well as aperitif and with fish. Serve from ice bucket very cold 4 - 6 degrees (as for all cremant sparkling wines)

Made from 100% muscat. Sweet wine to drink with foie gras, shell fish, and (of course) sweet desserts. Bought from the cave's shop in the centre of Beaume, en route to the airport at Marseilles. One bottle went back with me to London - the rest are sitting in the cave at chateaucolombier (see www.chateaucolombier.com). That's the dessert wine for Christmas dinner sorted - should be great with Christmas pudding!

dry, full. Drink as aperitif and with fish courses. Made in the tradional (ie champagne) style. Amphore medaille d'or Paris 2004. Slightly lighter than the (also reviewed) 2000 cremant de die brut (oak aged).

Full-bodied, dry. Oak aged. This wine is from an organic vineyard - and the area (Saillans is in the Drome) is close to Die, more often known for its Clairette (a sweet sparkling white wine made from Muscat) or its Cremant de Die.

Probably not available as export. You'll have to come to the area and stay at www.chateaucolombier.com and try it! We had a great day out driving from Nyons through the mountains; lunch in Le Tunnel, Saillans, and then 2 hours in the vineyard, including a full private tour of the state of the art cellars ... more notes on the cremant to follow

2004. Excellent white dry wine. Serve 8 degrees. Can be kept for another 3 years. drink as aperitif, with fish, (not shellfish), with foie gras, with white meats in cream sauces, and with goats cheese. Best decanted to let the air in and develop the flavours.

Description: "Ses aromes multiples en font un feu d'artifice pour le palais. Il est gras, veloute et long en bouche."