Crémant Extra Brut Chardonnay, Lucas and André Rieffel Mittelbergheim

More and more Chardonnay is cultivated in Alsace. The proportion is up to about 1%, and everything indicates that it will increase. The reason is the high demand for crémant. Today crémant of mainly made from Pinot Blanc and Auxerrois, but we also see more and more singe-grape crémant from Chardonnay and Pinot Noir. The time on the lees in bottle increases. The only thing that seems constant is the price, that is ridiculously low.

Crémant Extra Brut Chardonnay from Lucas and André Rieffel Mittelbergheim is made of Chardonnay from 2007 and 2008 and then sold after at least six years of bottle aging. The color is bright golden yellow with a beautiful green cast, and the scent is fresh and elegant with bread, citrus, apples and a touch of chocolate. The taste is tight with wonderful fruit, racy acids, a fine mousse and a clean finish without bitterness. A great crémant. Price: €9.50.

2010 Crémant d'Alsace, Jean-Claude Buecher

Crémant sells better and is becoming increasingly important for Alsace. The quality is increased by less use of Pinot Gris and Auxerrois for the benefit of Chardonnay and, not least, the Pinot Noir. Nowadays, you often see the vintage on the bottle as well as the dates of degorging. More serious. Even tastier. And still as ridiculously cheap.

2010 Crémant d'Alsace from Jean-Claude Buecher in Wettolsheim offers hazelnuts, orange marmalade, sponge cake and strawberries on the nose. The palate is rich, full and harmonious with wonderfuly firm acids, perfect mousse and velvety fruit in the finish. The dosage is 6 grams/liter, and the grapes are Pinot Noir, Pinot Blanc and a splash Auxerrois. Degorged in March 2014. Price (2014): €7.90.

Crémant d'Alsace, Mader

Crémant d'Alsace is the most consumed sparkling in France. Most of it is pretty simple, but offers a refreshing drink. But there are also producers with higher ambitions. They are not many, but have two things in common: Chardonnay and long bottle aging during the second fermentation. It is during this time sur lattes the wine gets its complexity as they dead the yeast is slowly degraded.

Crémant d'Alsace from Mader in Hunawihr is made from 50 % Chardonnay and 50 % Pinot Blanc, at least in the currently sold vintage of 2010. The color is medium deep, greenish yellow. The aroma is rich and dense with brioche, walnuts and lemon. The palate is medium-bodied, abit ustere but elegant with lots of fruit embedded in super acids balanced by 5.5 grams dosage . The aftertaste is long and convincing, a result of an entire 30 months sur lattes . One of the best in all Alsace. Price: € 8.50.

Crémant, Jean-Marc Bernard

Crémant from Alsace is getting better and better. The raw material has historically consisted of still wine from Pinot Blanc and Auxerrois, but now Chardonnay and Pinot Noir are increasingly  used for France's most drunken sparkling wine. Chardonnay provides a lovely acid that allows long bottle aging and lees sur lattes. With bottle storage up to three years before degorgement producers such as Bernhard, Mader and Sorg make serious sparkling wine with lovely volume and mouth feel. The sugar added can scarcely be perceived.

Crémant from Jean-Marc Bernhard offers a fresh nose with brioche, yellow apples, quince and mineral. In the mouth, the wine has a fine mousse that does not feel bubbly. The palate is medium bodied, with lovely fruit, a lively acidity on the tongue and a rich aftertaste with a hint of grapefruit zest in the finish. The balance between volume and acidity make it a perfect match for food. Moreover, it is ridiculously cheap! Price: € 6.80.

Crémant d'Alsace, Clément Klur

Crémant is an underrated wine at the table. Made according to métode Champenoise, but employing less chaptalization and other tricks, it is perfect match for white meats and fish.

Crémant d'Alsace from Clément Klur offers almonds, vanilla and oranges on the nose. The taste is medium-light bodied and dry with pure, silky acids and a slight bitterness that adds character. Price: €8.50.