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Crémant d’Alsace is a subtle and complex sparkling wine that gives great enjoyment… as long as it is treated with the respect that it deserves. A quick overview.
Crafted from a blend of Chardonnay, Auxerrois, Pinot Blanc, Riesling, Pinot Noir (for rosé Crémant) and Pinot Gris, Crémant d’Alsace has a very different personality according to the proportions of the grape varieties are used. Chardonnay at the forefront? The Crémant will have greater finesse. Predominantly Auxerrois? Remarkable for its roundness. A strong presence of Pinot Blanc? This will be a high-quality Crémant with ageing potential. A prevalence of Riesling? You are sure to have a Crémant with tangy notes.
The type of Crémant is also something to consider: brut, sec or demi-sec, the difference lies in the wine’s sugar content. Brut contains the least sugar, demi-sec the most.
Your first choice is therefore based on what you are looking for in terms of bouquet and flavour.
The year is also an important factor for Crémant d’Alsace, as it is with all wines. 2013, for example, is a very great year for Crémants d’Alsace, and a guarantee of quality.
Crémant d’Alsace has an ageing potential of one to six years: store the bottles horizontally, in a cellar that is neither too damp nor too dry, at a temperature of 10 to 15°C.
Just like champagne, Crémant d’Alsace is served in flutes and must be very cool (between 5 and 8°C).
Make sure you put your Crémant in the fridge long enough in advance, but allow it to warm up to the correct temperature before opening it. When the moment comes to serve it, check the temperature with a wine thermometer immersed in a glass filled to 1/3. Once opened, the bottle should be kept in an ice bucket to ensure that it stays at a cool, constant temperature. And of course, don’t wait too long to drink it or the bubbles might disappear!
Next, it’s time to enjoy it: its delicate bubbles, wonderful freshness, refined aromas (with notes of raspberry, brioche and white flowers for our Cuvée Grand Prestige, for example), and its complexity on the palate make it a delight to drink.
Crémant d’Alsace can hold its head high when compared to its distinguished cousin, champagne. What’s more, it is generally accepted that it is better to drink a good Crémant than a bad champagne! And today, the quality of Crémant is globally recognised, making it no longer a mere alternative but a true choice.
Crémant d’Alsace is a particularly good match for an Alsace aperitif, with of course the local specialities of savoury kougelhopf and pretzels. But it also goes extremely well with fish and seafood, as well as the ever-popular sauerkraut! Crémant d’Alsace is also very festive when it comes to desserts: its bubbles make a big splash with tarts, for example.