Crémant wines are produced the same way as Champagne, but often with other grapes.
The primary grapes used in Crémant de Savoie are Jacquère, Altesse, and Chardonnay.
Crémant de Savoie has less Fruit and more Citrus than traditional Champagne:
Citrus and Green Fruit are typical Crémant de Savoie flavors.
Fermentation flavors of Vanilla, Yeast, and Almonds.
Crémant de Savoie is lighter and dryer than Champagne.
You can drink sparkling wine to almost everything.
Whether it is French Champagne, Spanish Cava or Italian Prosecco.
Sparkling wine pairs well with salty food, because the bubbles break up the salt in the mouth.
The acidity and bubbles also pair well with light dishes and fried seafood.
Green Salad. Fries.
Seafood. Oysters. Clams.
Fried Fish. Fried Chicken.
Egg Dishes. Pasta.
Soft and Fresh Cheeses.
Brie. Camembert. Washed-Rind. Chaource.
Feta. Chèvre. Creamy Blue.
The production method of Crémant is he same as Champagne, but often with other grapes.
n France, there are 8 Crémant appellations:
The Primary grapes used in Crémant d'Alsace are:
Pinot Blanc, Auxerrois, Pinot Gris, Riesling, Chardonnay, and Pinot Noir.
The Primary grapes used in Crémant de Bordeaux are:
Sémillon, Sauvignon Blanc, Muscadelle, Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot.
The Primary grapes used in Crémant de Bourgogne are the same as used in Champagne:
Pinot Noir and Chardonnay.
The primary grapes used in Crémant de Die are:
Clairette, Aligoté, and Muscat.
The primary grapes used in Crémant de Jura are:
Chardonnay, Pinot Noir and Trousseau.
The primary grapes used in Crémant de Limoux are:
Mauzac, Chardonnay, and Chenin Blanc.
The primary grapes used in Crémant de Loire are:
Chenin Blanc, Chardonnay, Cabernet Franc, and Pinot Noir.
The primary grapes used in Crémant de Savoie are:
Jacquère, Altesse, and Chardonnay.
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:
Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:
|Brut Nature (Brut Zero)||0-3||3|
|Extra Dry (Extra Sec, Extra Seco)||12-17||10|
|Dry (Sec, Seco)||17-32||20|
|Doux (Sweet, Dulce)||50+||30+|
Blanc de Blanc
Blanc de Blanc means "White from Whites".
Only White grapes are used in the production.
The typically grape is Chardonnay.
It can also be another grape like Pinot Blanc, or a blend.
In Spain they use Spanish grapes like Macabeo, Parellada, and Xarel-lo.
In Germany they often use Riesling.
Blanc de Noir
Blanc de Noir meanis "White from Blacks".
Only Red grapes are used in the production.
The typical grape is Pinot Noir.
It can also be another grape like Pinot Meunier, or a blend.
In Spain they often use Monastrell.
Savoie is a wine region in the French alps, south of Lake Geneva (Lac Léman).
Altesse (aka Roussette) produces the finest white wines in Savoie, while Jacquère is the most planted grape. These are the appellations in Savoie:
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