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French Wine Reviews

Since my recent return from France, I began pursuing my new passion...
 French wines! 

So far, my favorites are Cremant  and Vouvray.

Below is information on both varieties...

What is Cremant?

The word “crémant” is used on bottles of bubbly wine from France that are made outside the designated Champagne area, but, that employ the same methods as those used in Champagne to make their wines sparkle. Several sparkling wine appellations in France were given the use of this word in the 1980s with an agreement that they would no longer use the term “méthode champenoise” on their labels. “Méthode champenoise” has now been replaced with the term “méthode traditionnelle,” or “traditional method.”

Crémant vs. Champagne

As already stated, Crémant wines must use the same method as Champagne to produce the bubbles in the wine. Basically, the wine undergoes a second fermentation in the bottle. Crémant wines must also adhere to other strict wine-making rules:

•the grapes must be whole bunch pressed

•yields must not exceed local regulations

•maximum levels of sulphur dioxide are enforced

•the wine must age for at least 9 months on its less

•the wine must pass a compulsory tasting panel

While Champagne is only made in the Champagne region of France and is made with the grapes Chardonnay, Pinot Noir, and Pinot Meunier, Cremant wines are made in various designated regions throughout France and use the grape varieties permitted in their specific localities. The differences in “terroir” and grape varieties give distinctive flavour profiles for each region. “Crémant” is used as a prefix and the regional name in which the sparkling wine is produced follows. For example, “Crémant de Bourgogne” and “Crémant d’Alsace”. I prefer The Cremant d'Alsace personally.

Crémant d’Alsace - Alsace is a strip of land along the German border that has actually been owned by the Germans a few times throughout history. Like the Champagne region, Alsace has a relatively cool climate making it easy to grow grapes with the high levels of acid required to produce good sparkling wine. The grapes used to make this region’s fizz are Pinots Blanc, Noir, and Gris, along with Riesling, Chardonnay, and Auxerrois. Although this region is famous for its aromatic Gewurztraminers, the grape is not permitted in the making of its crémant wines. There are several provinces within France that specialize in this style of sparkling wine including Burgundy, Jura and Loire, but some of the most interesting ones originate in Alsace.

Cremant d’Alsace are usually well-made sparklers, with high acidity, light body, and subtle flavours of citrus and lemongrass. Most of these wines should be consumed within 18 months of purchase.  :-)  Fine with me!

Voulez vous Vouvray?

A bright & flavorful wine from the Touraine region of the Loire Valley.

There is not only one Vouvray but several different Vouvrays. The wine can be sweet, flavored or full-body and dry.  Vouvray is French region of the Loire Valley located in the Touraine district just east of the city of Tours in the commune of Vouvray. The Appellation d'origine contrôlée (AOC) is dedicated almost exclusively to Chenin blanc.    Chenin blanc is the dominant and nearly exclusive grape of Vouvray.

The Chenin blanc wines of Vouvray are characterized by the grape's natural high acidity. The acidity is also a key component to the wine's aging ability.  Depending on the style, Vouvrays can exhibit notes of honey, nuts, ginger, fig, apples and white flowers. I find the wine to be slightly sweet, and very easy to sip and delicious when accompanying light cheeses, salads, seafood, flavorful sauces and/or light desserts.

Viticulture has existed in Vouvray since at least the Middle Ages when the Catholic Church maintained vineyards at the local monasteries. The Chenin blanc grape, known locally as Pineau de la Loire, is believed to have originated in the Anjou wine region sometime in the 9th century and from there eventually migrated to Vouvray. In the 16th and 17th century, Dutch merchants oversaw the plantings of many vineyards in the area to be used for wine trade with markets in London, Paris and Rotterdam. Grapes from all over Touraine were brought together in a mass blending labeled simply as "Vouvray". Wine cellars were built in the region from caves created from the excavation of tuffeau rocks used to build the Châteaux of the Loire Valley. The cold, steady temperature of these cellars served ideal for the advancement of sparkling wines made according to the traditional méthode champenoise that became popular in the 18th and 19th century.

The Chenin Blanc grape

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