Welcome to the thick of holiday season! Whether you’re scanning flights home, strategizing something celebratory for Friendsgiving, or simply looking forward to extra time to relax and unwind, why not cap off the most festive time of year with a bang and a bottle of bubbles from Crémant d’Alsace?
While Champagne is France’s most well-known sparkling wine, true oenophiles looking for something with superior taste and excellent value reach for a Crémant d’Alsace – a sparkler made in the heart of the legendary Alsace wine-growing region. Crémant (“crackling”) is the French term for sparkling wines produced in the méthode traditionelle outside Champagne, but Crémant d’Alsace and Champagne share similar traits. Both Champagne and Crémant d’Alsace are recognized for their terroir, sophisticated flavor profiles, production methods, and delicate effervescence. One could say Crémant is the choice for the budget-savvy shopper with Champagne tastes (literally).
First perfected in the late 19th/early 20th century, Crémant d’Alsace was officially recognized by the INAO as an AOC in 1976 and is today one of the most popular wines in France. Most importantly, it is very food-friendly and also makes for a stylish and in-the-know gift for almost every wine lover on your list.
The Sparkling Star of Alsace
Admired for its picturesque rolling hills, storybook Medieval towns, and legendary wines, Alsace is the gem of Northeastern France. Bordering Germany and Switzerland and nestled between the Rhine River and the Vosges Mountains that act as a buttress against westerly winds, Alsace benefits from crisp mountain air and abundant sunshine, which allows grapes to evenly ripen on the vine to become well-rounded and aromatic wines. As part of the oldest established wine route in the world, Alsace also boasts thirteen unique types of soil, from volcanic to clay, and its diverse terroir makes it ideal for different kinds of viticulture.
First cultivated by the Romans in the second century, by the Middle Ages, Alsace wines were widely considered among the most esteemed in Europe, often appearing on the finest tables. But the wine that is today known as Crémant d’Alsace was first developed while the Alsace-Lorraine region was under German control prior to World War I, when Champagne imports from France often came with high tariffs. Local producers used techniques that are similar to the ones used by their neighbors across the border — including the traditional method of making sparkling wine with secondary fermentation with traditional yeast and ‘liqueur de tirage’ (sugar water to activate the yeast). After Alsace was reunified with France — and to differentiate between its sparkling wines and Champagne made in the Champagne region — the word “crémant” was introduced.
Today, some Crémants are made from a single grape variety, while others are crafted from a palette of varieties (authorized according to regional standards), such as Pinot Gris, Riesling, Auxerrois, and Chardonnay — often with Pinot Blanc as the base. Each grape variety has been selected to contribute to the delicate balance of the cuvée and aged according to regional standards. There is also the rare Crémant d’Alsace rosé — which is made of 100% pinot noir — and pairs well with with many cuisines from salads and poultry dishes todecadent chocolate desserts.
How is Crémant Different Than Champagne?
As with Champagne, grapes for Crémant are picked at the start of the harvest when they are freshest and at peak acidity. Then comes the iconic double fermentation — first in the barrel, then later in the bottle. Wines are aged a minimum of nine to twelve months on spent yeast cells, with the second maturation lending a characteristic rounded richness to the final product. Some winemakers use a bit of allowable dosage (added sugar) to control sweetness. Styles range from Brut to Demi-Brut and beyond.
While Champagne is mainly produced from Pinot Noir, Pinot Meunier, and Chardonnay, Crémant d’Alsace is made primarily from Pinot Blanc, which lends a distinct freshness and complexity. In addition, Alsace, though almost as far north as Champagne, has a slightly drier and sunnier climate, producing riper grapes with a generous, earthy flavor. The dry climate conditions are also said to reduce the need for dosage, meaning that little or no sugar is needed before bottling to balance out the tart acidity often associated with many sparkling wines.
As with Champagne, grapes used in the AOC Crémant d’Alsace must be manually harvested and elaborated according to strict rules before finally being bottled in the precise production area. While vintners recommend that Crémant d’Alsace be served between 41 and 45 °F in Champagne flutes, the wines can also be presented in more traditional wine glasses without losing their full-bodied character.
Ultimately, the difference between the two favorites is the price point: While a bottle of Champagne rarely starts under $50 and can easily go well into the hundreds, an excellent bottle of Crémant d’Alsace can be had for less than the price of a typical restaurant entrée while sacrificing none of the taste or sophistication.
Green For The Holidays
A bottle of Crémant d’Alsace is also an excellent choice for the environmentally minded. The diversity of the soils and micro-climates in Alsace has allowed for less invasive cultivation methods and the production of an extensive range of varieties, thus contributing to the future of plant biodiversity. Alsace producers are also widely known as pioneers in biodynamics, with the first vineyard certified in 1969. Today, sustainable methods can include the “grass cover technique” to facilitate better water retention and the stimulation of natural vine defenses, which encourage deeper rooting systems, limiting the need for harsh chemicals. Alsace also boasts 80+ certified biodynamic wine estates, with almost one-third of wineries using organic practices, making it a sustainability leader in minimal intervention wines.
Popular At Any Party
A bottle of Crémant d’Alsace is an elegant companion for almost any occasion but also mingles well with others. The wines can be served as an apéritif or with a decadent cheese plate, used to complement grilled seafood and veggie pasta dishes, or presented as the pièce de résistance to cap off a sumptuous crème brulée with a pop.
So whether you’re hosting your first holiday party, cooking up a feast to ring in the New Year, or simply treating yourself to a festive night in, these effervescent, vibrant wines are just what the season calls for.
This article is sponsored by Vins d’Alsace.
