Messaggioda FiloBianco » 26 ago 2014 14:31
Consiglierei l'Avellan-Stevenson che e' appena uscito. Facendo la tara per i gusti di lui (fermamente contrario al movimento Dosage Zero e Single Vineyard (to a lesser extent). Per brevita', la Jancis ha sempre una risposta a tutto (OCW consigliatissimo anche se a breve uscira' la nuova edizione):
Crémant — term used as France's shorthand for the country's finest dry sparkling wines made outside Champagne using the traditional method of sparkling wine-making. The term was adopted in the late 1980s, when the expression méthode champenoise was outlawed by the european union (and replaced by méthode traditionnelle). The principal provenances of modern Crémants are Alsace, Die, Jura, Bourgogne (Burgundy), Loire, Limoux, and Bordeaux, although others, such as Gaillac, are anticipated. The best sparkling wines of luxembourg are also called Crémant. (Crémant had previously been used to describe slightly less fizzy champagnes, with a pressure of 2–3 atmospheres rather than the normal 5–6. krug, for example, produced a Crémant in the late 1970s.) Crémant de Saumur and Crémant de Vouvray were the first non-champagne sparkling wines to use the term, and in the mid 1970s the Crémant de Loire appellation was born, soon followed by Alsace and Bourgogne. Bordeaux and Limoux joined the official Crémant appellations, created under inao authority, in 1990, and were followed by Die in 1993, and Jura in 1995.
Although grape varieties and terroirs vary from region to region, certain strict sparkling wine-making rules are imposed, including whole bunch pressing; a maximum yield of 100 l per 150 kg of grapes (the same as champagne prior to 1993); a maximum sulfur dioxide content of 150 mg/l; a minimum of nine months' tirage on the lees; and a compulsory tasting control.
Crémant d'Alsace
Sparkling wine-making using the traditional method in Alsace dates from the late 19th century and in the 1980s became an important commercial activity, representing about 10 per cent of the region's output. Only the grape varieties Pinots Blanc, Noir, and Gris, together with the related Auxerrois, and Riesling and such Chardonnay as is planted in Alsace, may be used (i.e. no Gewürztraminer or Chasselas), to a maximum yield of 80 hl/ha (4.5 tons/acre). The wines are well made, tend to have a particularly fine mousse, high acidity, and to be relatively light in body. Only if substantial proportions of Riesling are used do they acquire strong flavour. Production is in the hands of nearly 500 different small-scale producers whose blending capability is usually limited.
Crémant de Bordeaux
A small and declining amount of sparkling wine has been made in the bordeaux region since the end of the 19th century. Today production is controlled by a handful of companies who have not established a clear style or identity for the white and pink wines.
Crémant de Bourgogne
This appellation, created in 1975, replaced that of Bourgogne Mousseux (now used exclusively for sparkling red burgundy), under which name sparkling burgundy of all colours enjoyed considerable commercial success in the 1950s and 1960s. All grape varieties grown in burgundy are allowed into Crémant, although Gamay may not constitute more than a fifth of the blend. Yields are limited to about 65 hl/ha. rully in the Côte Chalonnaise and auxerre in the far north of Burgundy are the principal sources of Crémant de Bourgogne (côte d'or grapes being in general worth considerably more when sold as still wine), and there can be considerable stylistic differences between their produce. Crémant from southern Burgundy can be full and soft, a good-value alternative to bigger styles of champagne, while Crémant made in the north is usually much lighter and crisper.
Crémant de Die
Crémant de Die replaced the appellation Clairette de Die Brut in 1999 and is a dry wine made mainly from clairette grapes, while Clairette de Die Tradition is the arguably more distinctive sweet sparkling wine made principally from muscat blanc. Maximum permitted yields are about 50 hl/ha (2.8 tons/acre). See clairette de die for more details.
Crémant du Jura
In 1995, this appellation effectively replaced Côtes du Jura, Arbois, and Etoile Mousseux (though small amounts of these are still made) and has enjoyed considerable success so that by 2005 it represented more than 20 per cent of Jura's wine production. The wines may be white or rosé from any of the authorized Jura grape varieties, although the white must be at least half Chardonnay, and the rosé at least half Poulsard or Pinot Noir. In practice, few Crémants du Jura are made from anything other than these grapes, although some interesting white blends with Savagnin are available. All but the largest producers have their base wine made sparkling by one of two specialist companies who then return the finished wines to individual producers to market. The best wines offer excellent value for money. As Chardonnay is Jura's most planted variety, the Crémant appellation is particularly useful for underripe grapes in this relatively wet region and has a beneficial effect on the quality of still Chardonnay wines.
Crémant de Limoux
This appellation represents the increasing champenization of the ancient sparkling wines of limoux in a particularly cool, high corner of the southern Languedoc. In 1990, Blanquette de Limoux became an appellation reserved for sparkling wines made principally from the mauzac grape grown traditionally in the region, while Crémant de Limoux contains Chenin Blanc (20 to 40 per cent) and Chardonnay; together they must comprise 90 per cent of the blend. The other two varieties allowed are Pinot Noir and Mauzac. A very high proportion is made by the co-operative, although the produce of nearly 300 growers is used to make this most southerly Crémant. Yields are restricted to 50 hl/ha.
Crémant de Loire
Crémant de Loire was created in 1975 and encompasses the Anjou-Saumur and Touraine regions. Most of the Loire's wide palette of grape varieties may be used to produce Crémant, with the notable and sensible exception of Sauvignon Blanc, whose aroma has yet to prove itself an attractive sparkling wine ingredient. grolleau grapes may not represent more than 30 per cent of any blend, and in practice Chenin Blanc is the most common dominant component, clearly distinguishing the flavour of most Crémant de Loire from Crémants made from Pinots and Chardonnay to the east. Yields are limited to 50 hl/ha. Levels of wine-making are generally high among the nearly 200 producers (including four co-operatives and several important négociants) and an increasing level of complexity in the bottle is evident. Some producers have been Loire offshoots of Champagne houses, notably Langlois Chateau of bollinger, Gratien & Meyer of Alfred Gratien, and the ambitious Bouvet-Ladubay of Taittinger.
Crémant de Luxembourg
Luxembourg has a long tradition of sparkling wine-making, and its particularly acid wines were at one time valued as base wines for sekt. The Crémant de Luxembourg appellation was created in 1991, following the INAO rules laid down for French wines. Permitted grape varieties are Elbling, Pinot Blanc, Rivaner (Müller Thurgau), Auxerrois, Chardonnay, and Riesling for white wines, Pinot Noir for rosé.
"Il "cavaliere Jedi" del provincialismo: Obi-Wan-Gnurànt." D. Cernilli
DipWSET
