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.
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+ |