Crémant Rosé (France)

Crémant wines are produced the same way as Champagne.

The production method is called Méthode Traditionnelle.

Typical Flavors

Citrus

Strawberry

Raspberry

Cherry

Apple

Melon

Roses

Minerals

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

Profile

Dry

Light

Medium

High

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

Tapas

Egg & Bacon

Charcuterie

Fish

Seafood

Salmon

Sushi

Chicken

Pork

Sandwitch

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.

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:

Country	Must Use
England	Traditional Method
France	Méthode Traditionnelle
Spain	Método Tradicional
Portugal	Método Tradicional
Italy	Metodo Classico Metodo Tradizionale
Germany	Klassische Flaschengärung

Sugar Levels

Regulation EC 607/2009	Sugar gram/litre	Calories /glass
Brut Nature (Brut Zero)	0-3	3
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+