Crémant de Die (France)
Crémant wines are produced the same way as Champagne, but often with other grapes.
The primary grapes used in Crémant de Die are Clairette, Aligoté, and Muscat.
Typical Flavors
 Citrus |
 Apple |
 Pear |
 Strawberry |
Fermentation Flavors
 Butter |
 Yeast |
 Bread |
 Almonds |
Oak Added Flavors
 Oak |
 Vanilla |
 Toast |
 Nuts |
Citrus, Apple, Pear, and Strawberry are typical Crémant flavors.
Fermentation added notes of Vanilla, Yeast and Almonds.
Oak added notes of Vanilla, Yeast, and Nuts.
Profile
Crémant wines have much the same profile as Champagne:
| SUGAR | Dry | ||
| BODY | Medium | ||
| FRUIT | Medium | ||
| ACIDITY | High | ||
| |||
Food Pairing
You can drink Sparkling Wines to almost everything.
Whether it is French Champagne, Spanish Cava, or Italian Prosecco.
 Aperitif |
 Salads |
 Tapas |
 Sandwitch |
 Seafood |
 Oysters |
 Salmon |
 Sushi |
 Fries |
 Chicken |
 Turkey |
 Pork |
 Egg Dishes |
 Pasta |
 Risotto |
 Soft Cheese |
Sparkling Wines pair well with salt, because the bubbles break up the salt in the mouth.
Acidity and bubbles also pair well with rich food and creamy and oily dishes.
Pairing Suggestions
Excellent pairings:
Caesar Salad. Seafood Salad.
Hors-d'œuvre. Sandwich. Focaccia.
Tapas. Ham. Serrano. Prosciutto.
Seafood. Oysters. Clams.
Crab. Lobster. Caviar.
Cod. Tuna. Smoked Salmon.
Fried Chicken. Turkey. Pork.
Egg Dishes. Omelettte. Risotto.
Pasta. Ravioli. Macaroni with Cheese.
Asian Food. Springrolls.
Sushi. Sashimi.
Cheese:
Soft and Fresh Cheeses.
Brie. Camembert.
Feta. Chèvre. Fontina. Creamy Blue.
Washed-Rind. Chaource. Robiola.
French Spesialities:
Reims Ham in Reims Mustard.
Poulet au champagne (Chicken with Champagne).
Italian Specialities:
Fritto Misto di Pesce (Deep Fried Fish).
Risotto ai Frutti di Mare (Risooto with Seafood).
Risotto with Asparagus.
White Fish (Sea Bass) with Polenta.
Lasagne with White Sauce.
French Crémant
The production method of Crémant is he same as Champagne, but often with other grapes.
n France, there are 8 Crémant appellations:
Crémant d'Alsace
The Primary grapes used in Crémant d'Alsace are:
Pinot Blanc, Auxerrois, Pinot Gris, Riesling, Chardonnay, and Pinot Noir.
Crémant de Bordeaux
The Primary grapes used in Crémant de Bordeaux are:
Sémillon, Sauvignon Blanc, Muscadelle,
Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot.
Crémant de Bourgogne
The Primary grapes used in Crémant de Bourgogne are the same as used in Champagne:
Pinot Noir and Chardonnay.
Crémant de Die
The primary grapes used in Crémant de Die are:
Clairette, Aligoté, and Muscat.
Crémant de Jura
The primary grapes used in Crémant de Jura are:
Chardonnay, Pinot Noir and Trousseau.
Crémant de Limoux
The primary grapes used in Crémant de Limoux are:
Mauzac, Chardonnay, and Chenin Blanc.
Crémant de Loire
The primary grapes used in Crémant de Loire are:
Chenin Blanc, Chardonnay, Cabernet Franc, and Pinot Noir.
Crémant de Savoie
The primary grapes used in Crémant de Savoie are:
Jacquère, Altesse, and Chardonnay.
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.
The second fermentation starts by adding yeast and sugar to the bottle, and after about 1 year, the bubbles are completely developed.
Adding CO2 (Carbon Dioxide) is not allowed.
The legend tells the story that a Benedictine monk (Dom Pérignon 1639-1715) invented sparkling wine when he bottled a wine too early, but the oldest recorded sparkling wine is Blanquette de Limoux (1531).
Method Naming Rules
Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:
| Country | Name | Can Use |
| France | Champagne | Méthode Champenoise |
| France | Crémant | Méthode Traditionnelle |
| Spain | Cava | Método Tradicional |
| Italy | Franciacorta | Metodo Classico / Metodo Tradizionale |
| Portugal | Espumante | Método Tradicional |
| Germany | Sekt | Klassische Flaschengärung |
| England | (and others) | Traditional Method |
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+ |
 |
Blanc de BlancsBlanc de Blancs means White from Whites. Only White grapes are used in the production. The main grape is Chardonnay. In Spain they use Spanish grapes like Macabeo, Parellada, and Xarel-lo. In Germany they often use Riesling. In South Africa they often use Chenin Blanc. |
 |
Blanc de NoirBlanc de Noir means White from Blacks. Only Black grapes are used in the production. The main grape is Pinot Noir. It can also be a blend of Pinot Noir and Pinot Meunier. In Spain they also use Monastrell and Tempranillo. |
Crémant de Die AOC
The Die vineyards are located on the border between Côtes du Rhône North and Côtes du Rhône South. At altitudes are up to 700 metres, these are some of the highest in France.
Côtes du Rhône
Côtes du Rhône is an AOC (Appellation d'Origine Contrôlée) wine region in the Rhône Valley of France. There are two main regions:
- Côtes du Rhône North (Septentrional)
- Côtes du Rhône South (Méridional)
Côtes du Rhône North
In the North, the main grape is Syrah.
The grapes grow on very steep slopes, and are manually picked in hillside trolleys, wich adds to the price.
Côtes du Rhône South
In the South, the main grape is Grenache.
The area is famous for its GSM wines: A blend of Grenache, Syrah, and Mourvèdre.