Cards of Wine

Crémant Rosé (France)

Crémant wines are produced the same way as Champagne.

The production method is called Méthode Traditionnelle.

Typical Flavors


Grapefruit
Citrus
Strawberry
Strawberry
Raspberry
Raspberry
Cherry
Cherry

Apple
Apple
Melon
Melon
Rose
Roses
Mineral
Minerals

Typical Crémant Rosé flavors are Citrus, Red Berries, Apple, Melon, Roses, and Minerality.

Profile

SUGARDry
BODYLight
FRUITMedium
ACIDITYHigh
Serving temperature:
8-10°C (46-50°F)

Food Pairing

You can drink Sparkling Wines to almost everything.

Sparkling wines are extremely versatile for food pairing.

This is especially true for Sparkling Rosés.


Aperitif
Aperitif
Tapas
Tapas
Egg
Egg & Bacon
Charcuterie
Charcuterie

Fish
Fish
Crab
Seafood
Salmon
Salmon
Sushi
Sushi

Chicken
Chicken
Pork
Pork
Sandwitch
Sandwitch
Hamburger
Hamburger

Crémant Rosé pairs very well with salty food, because the bubbles break up the salt in the mouth. The acidity and bubbles also pair well with rich food, creamy and oily dishes.

Pairing Suggestions

Excellent Pairing:
Aperitif.
Tapas. Nuts. Olives.
Srambled Eggs. Bacon.
Grilled Vegetables. Quiche Lorraine.
Cold Meat. Cured Ham.
Charcuterie. Serrano. Prosciutto.
Creamy Rice. Risotto. Pasta.
Seafood. Lobster. Crab Cakes.
Chips. French Fries.
Sandwiches. Hamburgers.
Poultry. Fried Chicken.
BBQ Ribs. Roasted Pork. Brisket.
Smoked Salmon. Sushi. Sashimi.

Cheese:
Goat Cheese. Aged Gouda. Manchego

Méthode Champenoise

Méthode Champenoise is the method used to produce French Champagne.

Wine Glass

With Méthode Champenoise (the production method of Champagne), the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.

Adding CO2 (Carbon Dioxide) is not allowed.

The second fermentation starts by adding yeast (Saccharomyces Cerevisiae) and sugar to the bottle, and after about 1 year, the bubbles are completely developed.

The legend credit a Benedictine monk, Dom Pérignon (1639-1715), for inventing sparkling wine when he bottled a wine before fermentation, but the oldest recorded sparkling wine is Blanquette de Limoux from 1531.

The method is used for:

  • French Champagne
  • French Crémant
  • Spanish Cava
  • Italian Franciacorta
  • German Sekt
  • Portuguese Espumante

Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:

CountryMust Use
EnglandTraditional Method
FranceMéthode Traditionnelle
SpainMétodo Tradicional
PortugalMétodo Tradicional
ItalyMetodo Classico
Metodo Tradizionale
GermanyKlassische Flaschengärung

Sugar Levels

Regulation
EC 607/2009
Sugar
gram/litre
Calories
/glass
Brut Nature (Brut Zero)0-33
Extra Brut 0-6 5
Brut 0-12 7
Extra Dry (Extra Sec, Extra Seco) 12-17 10
Dry (Sec, Seco) 17-32 20
Demi (Semi) 32-50 30
Doux (Sweet, Dulce) 50+ 30+

Alcohol can be addictive. Drink in moderation.

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