The late-harvest wines: Crémant d’Alsace

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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The appellation Crémant d’Alsace was created in 1976 and amended in 2011, formalizing the sparkling wines that had long been made in the region. By 2013 Crémant d’Alsace represented 24% of all AOC wines made in Alsace. Pinot Blanc is by the far the most significant ingredient, although some Riesling and Chardonnay is also used, and Pinot Noir is the only variety allowed for Crémant d’Alsace rosé. As with the late-harvest wines, growers have to identify before the start of harvest which parcels of vines are destined for Crémant d’Alsace production. See also crémant.