Cremant Etc. Flashcards
Cremant d’Alsace permitted grapes
Pinots Noir, Blanc, and Gris (min 30%), Auxerrois, Riesling, Chard
no Gewurtzraminer, no Chasselas, no Muscat
rose must be 100% Pinot Noir
Cremant d’Alsace max yield
80 hl/ha (4.5 tons/acre)
Cremant Max Yield
100 l per 150 kg grapes
Bourgogne Mousseaux
used exclusively for sparkling red burgundy
Cremant de Bourgogne permitted grapes
all grapes grown in Burgundy are allowed though Gamay may not constitute more than 20%
Cremant de Bourgogne yields
limited to about 65 hl/ha
principal sources for Cremant de Bourgogne
Rully in Cote Chalonnaise, and Auxerre in the far north
Limoux
a particularly cool, high corner of the southern Languedoc
Blanquette de Limoux
in 1990 became appellation reserved for sparkling wines made principally from Mauzac
Cremant de Limoux
50% Chardonnay plus 20 - 40% Chenin Blanc, other varieties are Pinot Noir, and Mauzac.
Cremant
originally a Champagne style with a lower maximum pressure of 4 bars
National Federation of Producers of Cremants
500 Cremant producers annually producing 73 million bottles exporting 20 million of them
only cremants not using pinot noir or chardonnay
Bordeaux, and Die
Cremant de Bordeaux varieties for white
Principal (min 70%): Cabernet Franc, Cabernet Sauvignon, Carmenere, Cot, Merlot, Muscadelle, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris,
Secondary (max 30%): Colombard, Merlot Blanc, Ugni Blanc
Cremant de Bordeaux varieties for rose
Cabernet Franc, Cabernet Sauvignon, Carmenere, Cot, Merlot, Petit Verdot
Cremant de Bourgogne varieties
chardonnay, pinot blanc, pinot gris, pinot noir minimum 30%. Aligote, Melon, Sacy. Gamay 20%.
Cremant de Die varieties
Principal variety: Clairette minimum 55%
Secondary: Aligote minimum 10%, Muscat Blanc a Petits Grains 5-10%
Cremant de Jura varieties
Varieties: Chard, Pinot Noir, Trousseau, Poulsard (local name Ploussard), Savagnin, Pinot Gris
For White: 50% must be chardonnay. Minimum 70% Chardonnay, Pinot Noir, Trousseau
For Rose: 50% black or grey grapes
Cremant de Limoux varieties
Principal variety: Chardonnay 50% minimum. Chard and Chenin 90% together
Secondary: Chenin Blanc 10-40%, Pinot Noir 15% max, Pinot Noir and Mauzac 20% max
Cremant d’Alsace
majority of grapes come from alluvial plains growing pinot blanc
Blanc de Blancs consist mainly of pinot blanc and are pale gold in color and display flavors of white flowers, peach, pear, and brioche with a sense of freshness and finesse
Cremant de Bordeaux
made principally from sauvignon blanc and semillon producing tight, nutty, and light honey aromas and flavors. Wines made with aromatic varieties such a sauvignon blanc should be enjoyed young while still fresh. Rose made by maceration or saignee and is usually blend of cab and merlot
Cremant d’Alsace Cooperatives
top 3 cooperatives make approx 1/3
First Cremant AOC
Cremant de Bourgogne created in 1975.
Cremant de Bourgogne
10% of Burgundy Volume is cremant. 75% sold domestically. 25% exported.
Cremant de Limoux AOC
established in 1990. located in Languedoc-Roussillon at the foot of the Pyrenees. Climate is cooled by the mediterranean and the atlantic, and altitude (most vineyards are 200-450M)
Limoux climatic zones
Terroir d’Autun - warm and dry
Terroir Mediterranean - 100-200 m. warm but tempered by ocean winds
Terroir Oceanique - 200-300 m. humid and breezy grapes mature later
Terroir Haut Vallee - above 300m. wettest and coldest of the 4 with late sprigs and cool autumns. Chard grows well here.
Banquette de Limoux
90% Mauzac made in traditional method.
Blanquette
white in Occitan, also local name for Mauzac
Blanquette Methode Ancestrale
100% Mauzac left to ferment a second time in bottle without subsequent disgorgement (like Gaillac Mousseaux).
low in alcohol, high in Mauzac’s old apple-peel flavors, taste of superior sweet cider
Cremant de Die
AOC since 1993. grapes grown in small vineyards along the Vallee de la Drome between 200 and 700m.
Originally only Clairette was allowed, now aligote and muscat also
Clairette de Die
100% Clairette produced by transfer method. min 9 months on lees no more than 15g/l residual.
Clairette
grape lends flavors of peach, apricot, and white flowers
Cremant du Jura
AOC in 1995 incorporates AOCs of Cotes du Jura, Arbois, Chateau-Chalon, and L’Etoile. represents about 1/4 of total Jura wine production
Chard, PN, Trousseau, Poulsard
Clairette de Die Methode Dioise Ancestrale
Min 75% Muscat a Petits Grains, max 25% Clairette
Fermentation in tank, stopped by cooling, transferred to bottle, continues fermentation for min 4 months until it stops naturally. No liqueur de tirage allowed. Yeast can be removed by disgorgement or transfer. No liqueur de expedition allowed.
7 - 12.5% alc. must have min 35g/l residual
Limoux Methode Ancestrale
100% Mauzac
Cremant de Loire
Chenin, Chard, Cab Franc, Cab Sauv, Pineau d’Aunis, Grolleau, Grolleau Gris, Arbois, Pinot Noir
Pineau d’Aunis and/or Cabernet Sauv - max 30%
Saumur Mousseaux
Chenin, Chard, Cabs Franc and Sauv, Pineau d’Aunis, Sauv Blanc, Grolleau, Grolleau Gris, Gamay, Pinot Noir
White - min 60% chenin
rose - min 60% cab franc
100L/130kg, 9 months on lees
hand picking allowed
Vouvray Mousseaux
100% Chenin Blanc
juice yield is 100L/130kg, 9 months on lees
hand picking allowed
Cremant max juice yield
100L / 150kg
Cremant min pressure
3.5 bar (4 bar for Alsace and Burgundy)
Cremant ageing
minimum 9 months on lees and 12 months between tirage and release
Tuffeau
common rock in central Loire, calcareous with much better drainage than most limestones
Mauzac
smells of shriveled apple skin
Clairette de Die
100% Clairette
Clairette de Die Method Dioise Ancestrale
Muscat Blanc a Petits Grains (min 75%), Clairette
