Contents
Cremant – a group of sparkling wines. The alcohol content varies between 7 and 14%. They are made on the principle of champagne, using secondary fermentation, but outside the Champagne region. Countries of production – France (8 appellations), Belgium, Luxembourg (1 appellation, respectively).
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The history of Creman wines
It was originally a separate style of Champagne sparkling wine by “methode champenoise” (secondary fermentation). Cremant is less effervescent: approximately 2 bar less atmospheric pressure. It later became the name of a wine from the Loire Valley.
1975 Cremant de Loire has been assigned the AOC status, which confirms the origin in a particular region. Burgundy wine Creman de Bourgogne appeared.
1976 Launched the production of Creman d’Alsace.
1990 The “unsuccessful” champagne was no longer supplied by Champagne, but Bordeaux, Limoux and others began.
2020 A large number of regions are engaged in production for every taste and color. Each has its own special varieties.
Creman production features
Quality depends partly on the strict wine laws of France, partly on regional ones. For them, manual harvesting is required, whole bunches are sent to the press with a specific must extraction (150 kg of berries per 100 liters of nectar) and a minimum exposure of 9 months.
Primary fermentation takes place behind the walls of the tanks. After, the drink is bottled, sugar, yeast are added and left to ferment. At this stage, secondary fermentation and gassing takes place. After the required time has passed, the containers are turned upside down so that the sediment is at the cork. The process of extracting it is called disgorging.
Where you can try the real Creman
Burning of Alsace
The Alsace region is located in the northeastern part of the French territory. More than half of all French Cremant is born here. The climate is dry, there is a lot of sun, fertile soils ensure the quality of the fruits.
Cremation of Burgundy
Burgundy is located a little south of Champagne. Known for still wines based on Chardonnay and Pinot Noir. Production is located in the northern region of Auxerre (Chablis) and in the south in Rally (Cote Chalon). He owns 20% of the drink. Cremant ranges from fresh Nordic-style wines to full-bodied Southern Burgundy, where the fruit ripens best. Burgundy owns 2 elite wines. Eminent, which is aged in a container for 24 months, and Grand Eminent, aged in a container for 36 months or more. Alcohol content 10%.
Limoux creamer
The municipality of Limoux, France is located in the southern part next to the mountains. Sparkling wines have been made here for a long time. Classics – Blanquette Methode Ancestrale and Blanquette de Limoux.
Loire cream
Due to the predominance of Chenin Blanc, the wine acquires lemon, pear, honey, quince and chamomile aromas.
Bordeaux Cremant
In the course are mainly Merlot, Cabernet Franc, Carmenere, Sauvignon Blanc. The latter can only be found here. Bordeaux owns 2% of the market, the region is known for its still wines.
Cremating the Jura
White, rosé and red wines are based on Chardonnay, Pinot Noir and others.
Cremant of Savoy
Produced from Chardonnay, Chasselas and others.
Burning of Die
The wines have a particularly “grape” taste and aroma of peach, apricot, honeysuckle.
Luxembourg cream
Wine from the Luxembourg region of Moselle, produced according to the traditional French method, aged for a minimum of 9 months.
Wallonie creamer
A drink from the Walloon region of Belgium.
Some branded representatives of Crement wines
Antech-Limoux, Cuvée Eugénie, Crémant de Limoux, 12%. Dry. On the palate, bright notes of lemon and sherbet, slightly sour.
Domaine de l’Idylle, Petille Idylle, Crement de Savoie, 12,5%. Dry. Combines refreshing taste and apple aroma.
Cave de Lugny, Blanc de Blancs Brut, Crémant de Bourgogne NV, 12%. Dry. Smells like dried fruits and nuts. There is an apple in the taste.
Philippe Michel, Crémant du Jura, Jura, France, 12%. Dry. Apple-citrus.
Domaine Langlois-Château, Crémant de Loire, Loire, France, 12,5%. Dry. Soft with hints of sherbet.
How and with what to drink Cremant wine
Refrigerate to 6-10°C before serving. Suitable as an aperitif to stimulate the appetite. Pour into flute glasses or any other champagne glass with a pointed bottom or indentations in the sides. This will give you more bubbles. Fill 60% of the glass.
Sparkling is in harmony with seafood, nuts, meat, cheese and fruit snacks.
Relevance: 30.04.2020
Tags: Wine and vermouth, Wine brands