Sunday, January 29, 2012

Crémant, Charles Baur

Although there are exceptions, there are two basic conditions to make really good Crémant d'Alsace: Chardonnay and long storage sur lattes . Chardonnay makes the wine crisp and elegant. Sur lattes is the period when the second fermentation takes place in the bottle, when the mousse is formed and dead yeast is broken down so that the wine gets its' complexity. In Alsace, the wine should pas at least nine monthssur lattes which is way too short.

Crémant from Charles Baur in Eguisheim spends 36 months sur lattes and has an aroma of toasted bread, citrus, ripe apple and cola beans. The taste is balanced with a fine structure, and the eight grams of residual sugar is easily supported by the fresh acidity. Price: € 9.

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