Crémant d'Alsace

Sparkling Wine of France

Crémant d'Alsace (kʁe. mɑ̃ dal. zas) is an Appellation d'Origine Contrôlée for sparkling wines made in the Alsace wine region of France. Produced since 1900, the Crémant d'Alsace AOC was recognized in 1976 by the INAO and the designation Crémant regulated by the European Parliament in 1996. Crémant d'Alsace is usually made of some blend among pinot blanc, pinot gris, pinot noir, riesling, auxerrois and chardonnay. Crémant d'Alsace rosé, while rare, is made of pinot noir. The method of production is identical with that of champagne. In comparison to champagne, crémant d'Alsace is usually at a lower price levels; crémant d'Alsace cannot age in cellar as long as champagne (5 years maximum). In 2009, 31 million bottles were produced.

The Alsatian vineyard is one of the oldest ones of France. Gregory of Tours praised Marlenheim's vineyard in 589. There were 108 wine producing villages in 800, 160 in 900 and 430 in 1400. By this time, Alsatian wine, red or white, was one of the most famous wines of Europe and one of the most expensive. Many wars, unfavorable economical circumstances and keeping of obsolete laws led through the following centuries Alsatian wine next to the depths. This situation recovered after World War I. Just before 1900, while Alsace was part of the German Empire, some Champagne winemakers like Hommel in Ribeauvillé, Dirler in Bergholtz, Cosse in Pfastatt or Vix Barra in Schiltigheim settled into Alsace to make sparkling wine and got around customs rights upon export towards Germany. Julien Dopff au Moulin from Riquewihr has been the first Alsatian winemaker to adapt the méthode champenoise after attending a demonstration during the Exposition Universelle in Paris. He started to sell the Champagne Dopff after a two years training period in Épernay by proceeding to a second fermentation in bottles. After World War I and Alsace's return into France, the transposition of the French 1905 law about designation of origin forbade the use of the word Champagne. The distinction between both products came by Pierre Hussherr, an earlier manager of Wolfberger, who retrieved the term Crémant, then obsolete in Champagne. On 4 July 1975, a law allowed the word "Crémant" only for sparkling wines under AOC rules. After that, Crémant de Loire and Crémant de Bourgogne were defined by decrees. On 24 August 1976, the AOC Crémant d'Alsace was defined by a decree too. In 2005, it represented 273,733 hectolitres, a new rise of 27.3% in one year and about 36.5 million bottles. In 2006, Crémant d'Alsace represented the fourth of all AOC Alsace designations and gathered 500 winemakers together. A tenth of its production was exported, mainly into Belgium, Germany, Denmark, United States, Sweden, Switzerland and Netherlands (decreasingly ordered). In 2008, it represented 248,000 hectolitres, that was 5% more than in 2007. From less than 1 million bottles in 1979, the annual production of Crémant d'Alsace grew to 33 million bottles in 2009 (22% of all AOC Alsace wines) while sales climbed from 2.2 million bottles in 1982 to 30 million bottles in 2009.

Wines designated Crémant d'Alsace must be bottled in the production area. The bottles have the same shape as Champagne bottles. Wines are labelled according to their make up: blanc de blancs (white wine from white grapes), blanc de noirs (white wine from black grapes), brut (very dry), millésimé (vintage wine), rosé, sigillé (sealed, promoted by the Confrérie Saint Étienne d'Alsace). Varietal labelling is allowed if any of the allowed varieties is exclusively used (blanc de noirs and rosé are inevitably varietal). Crémant d'Alsace is recommended served between 5 and 7 °C in Champagne stemware. It can be offered as apéritif. It can also be served during a whole meal. It suits seafoods and cheese.