Always Ravenous

Adventures in Food and Wine

  • About
  • Recipe and Wine Index
  • Wine Tasting
  • Inspirations
  • Contact
  • Blogging Resources

How to Pair Crémant d’Alsace with Food #winophiles

November 16, 2018 by Jane 17 Comments

How to Pair Crémant d'Alsace with Food

How to Pair Crémant d'Alsace and Food

Crémant d’Alsace is a sparkling wine made in north-eastern France in the wine growing region of Alsace. It is made in the same production method as Champagne. (Legally only sparkling wine grown and produced in the Champagne region of France can be called Champagne). Crémant d’Alsace comes in right behind Champagne as the second best selling sparkling wine in France. While the winemaking method and regulations of Crémant are similar to Champagne, the price is much lower, making it a quality wine, at a great value. So, what is the flavor profile and how and what foods to pair with Crémant d’ Alsace?

Crémant d’Alsace Flavor Profile

The grape varieties used in Crémant d’Alsace are; Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Auxerrois, and Chardonnay. The grapes are harvested earlier and exhibit fresh, crisp flavors with green fruit; apples and pears for the white grape varieties and red fruit; strawberries, cherries, and red currant for the Pinot Noir. The wines are often a blend of the grapes varieties, but can also be single varietals. For rosé wine, only Pinot Noir is allowed.

The Alsace growing region is warmer and sunnier than Champagne producing fruit that is riper, rounder, and with more body. 

Crémant d’Alsace wines are aged for a minimum of 9 months on their lees (yeast cells) resulting in a richer, creamier texture with more complexity.

Tasting Notes

Disclosure: The wines were provided to me as media samples. All opinions are my own.

Helfrich Crémant d’Alsace Brut
12% abv | $24.99 SRP (sample) | 100% Pinot Blanc
Pale yellow in color. Fresh, crisp acidity with medium body. Notes of golden apple, pear, and lemon.

Lucien Albrecht Crémant d’Alsace Brut Rosé
12% abv | $22.00 SRP (sample) | %100 Pinot Noir
Pale salmon pink in color. Fresh, bright acidity with medium body. On the palate strawberries and cherries with a creamy mouthfeel.

Meyer-Fonné Crémant d’Alsace Extra NV
12% abv | $26.00 SRP (sample) | 60% Pinot Auxerrois, 20% Chardonnay, 15% Pinot Blanc, 5% Pinot Noir
Medium straw in color with hints of green. Notes of fresh apples and brioche with clean, crisp acidity and minerality.

How to Pair Crémant d’Alsace with Food

#1 Match the fruity flavor notes, creamy texture, and acidity in the wine with your food.
Lucien Albrecht Crémant d’Alsace Brut Rosé paired with Glazed Beet and Burrata Crostini – This appetizer from Food & Wine Magazine matches the fruity notes of the beets with the red fruit notes in the wine. The creamy burrata cheese and yeasty notes in the bread are matched with the creamy mouthfeel of the wine from aging on its lees. And finally, the acidity in the reduced sherry vinegar is matched in the fresh, crisp acidity of the wine.How to Pair Crémant d'Alsace and Food

#2 Contrast the fatty, salty flavors in the food with the acidity and bubbles in the wine.
Helfrich Cremant d’Alsace Brut paired with Spiced Calamari (recipe below) – The deep fried calamari with spices makes for a nice flavor contrast to the acidity in the wine, and the bubbles cleanse the palate. The aioli with its creamy texture also plays as a contrasting element.

How to Pair Crémant d'Alsace and Food

#3 Counterbalancing the flavors and matching textures in both the wine and food.
Meyer-Fonné Crémant d’Alsace Brut Extra paired with Chicken Marbella (recipe below) – The bubbles in the wine counterbalance the briny salty capers and olives. While the yeasty, creamy notes found in the wine match the texture of the chicken and softened baked dates. The oregano and garlic help to elevate the minerality found in the wine. Complex flavors in both the wine and food make for an interesting match.

How to Pair Crémant d'Alsace and Food

5 from 5 votes
Spiced Calamari paired with Crémant d'Alsace
Print
Spiced Calamari
Course: Appetizer
Cuisine: Seafood
Keyword: Calamari
Author: adapted from "Persiana" Sabrina Ghayour
Ingredients
  • 3 cups canola oil, for frying
  • 1 lb. squid tubes and tentacles, cleaned (frozen works well)
  • 1 tablespoons freshly ground black pepper
  • 1 tablespoons crushed sea salt flakes, less if using table salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Piment d'Espelette
  • 1/2 scant cup flour
Instructions
  1. Put the canola oil in a large stock pot over high heat. Get the oil very hot but not smoking.

  2. While the oil warms up, cut the squid tubes into 1/2 inch thick rings and leave the tentacles whole. Dry them well with paper towels.

  3. In a wide medium bowl, add black pepper, salt, cumin, coriander, Piment d' Espelette and flour. Mix well. 

  4. Add the squid to the spice flour mixture. Lightly toss and coat the squid.

  5. Shake off excess coating from squid and fry them in batches. Cook for about one to one and half minutes or until golden in color. Remove with a slotted spoon to a plate lined with paper towels. Serve hot with aioli and a glass of Crémant d' Alsace.

5 from 5 votes
Chicken Marbella paired with Crémant
Print
Chicken Marbella
Course: Main Course
Cuisine: American
Keyword: Chicken Marbella
Servings: 4
Author: adapted from "Ottolenghi Simple" Yotam Ottolenghi
Ingredients
  • 4 chicken breasts, skin on and bone in
  • 5 cloves garlic, peeled and crushed
  • 1/2 + cup fresh oregano leaves, plus more for garnish
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 cup Cerignola green olives, pitted
  • 6 tablespoons capers, with 2 tablespoons of their brine
  • 5 oz. Medjool dates, pitted and cut in half lengthwise
  • 2 bay leaves
  • salt and pepper
  • 1/2 cup dry white wine
  • 1 tablespoon molasses
Instructions
  1. In a large nonreactive container place the chicken, garlic, oregano, vinegar, oil, olives, capers, dates, bay leaves, and one teaspoon salt and freshly ground black pepper. Mix ingredients together and cover. Refrigerate for 1-2 days, stirring and turning chicken half way through process.

  2. Preheat oven to 400 F.

  3. On a roasting pan or oven proof baking dish with sides, place and spread out the chicken with all the ingredients and marinade. In a small bowl or glass measuring cup, whisk the wine and molasses together. Pour over the chicken.  Place in the oven for 40-45 minutes or until chicken registers 165 F on an instant thermometer. Basting 2-3 times during cooking.

  4. Serve on a large platter with oregano leaves as a garnish.

Check out my fellow French Winophiles for more great reading on Crémant

Thanks to our host Kat at Bacchus Travel and Tours!

Liz Barrett from What’s In That Bottle is writing “Affordalicious Alsace: Best Bubbles for the Buck”

You are reading L’Occasion, “A Festival of French Crémant”

Robin Renken from Crushed Grape Chronicles will publish “A Sparkling Rosé by any other name…just might be a Crémant”

Camilla Mann will talk about a tasting pairing, Lingcod, Legumes, and Domaine Mittnacht Frères Crémant d’Alsace on her blog Culinary Adventures with Cam.

Susannah Gold from avivinare.com will share her post “French Cremant – Perfect Sparklers for the Holiday Season”

Martin Redmond will be “Elevating Weeknight Fare with Cremant d’Alsace” at the Enofylz Wine Blog

Nicole Ruiz Hudson’s post on SommsTable.com will be “Crémants for Going Out and Staying In”

Wendy Klik of A Day in the Life on the Farm is writing “Rustic Elegance; Fall Vegetable Soup paired with Cremant” which sounds perfect for Thanksgiving!

Jane Niemeyer will teach us “How to Pair Crémant d’Alsace and Food”at alwaysravenous.com

Payal Vora’s post at Keep the Peas will be called “Crémant d’Alsace: More Than Just A Sparkling Wine”

Lauren Walsh from The Swirling Dervish will “Add a Little Sparkle to Your Holiday with Crémant d’Alsace”.

Jeff Burrows will be pairing “Elegant Crémant de Bourgogne Served with Lobster Two Ways” at foodwineclick.com

Gwendolyn Alley from winepredator.com is going to be looking at Crémants from a variety of regions in her post this weekend.

David Crowley from cookingchatfood.com will be discussing the “Best Food Pairings for Crémant d’Alsace”

Rupal Shankar the Syrah Queen will be giving us “Five Reasons to Drink Crémant d’Alsace this Holiday Season”

Neil will be joining us from Eat, Live, Travel, Write with a post entitled “Champagne taste but not a Champagne budget? An exploration of France’s Crémant wines”


  • Share
  • Tweet

Related

Filed Under: Appetizers, Main Dishes, Wine Pairings, Wine Tastings

« Thanksgiving Cheeseboard with Trader Joe’s Provisions
Gift Guide for the Cookbook Lover »

Get More Updates!

Sign up to get exclusive updates & tips!

Comments

  1. Lynn says

    November 17, 2018 at 8:24 am

    Three nice bottles and what looks like three, no-fuss, easy dishes. I’m liking your style!

    Reply
    • Jane says

      November 19, 2018 at 9:02 am

      Thanks Lynn, holiday style.

      Reply
  2. Kat Wisnosky says

    November 17, 2018 at 3:08 pm

    5 stars
    Great post for entertaining this holiday season. Thanks for the fig appetizer. That looks phenomenal.

    Reply
    • Jane says

      November 19, 2018 at 9:03 am

      Thanks Kat, it is actually a beet appetizer.

      Reply
  3. Jeff says

    November 17, 2018 at 10:00 pm

    Excellent pairing advice, thanks Jane!

    Reply
    • Jane says

      November 19, 2018 at 9:05 am

      Helps to have some basic pairing tips for creative food and wine pairings.

      Reply
  4. Wendy Klik says

    November 18, 2018 at 6:42 am

    Wow….great advice and two great recipes that I can’t wait to try. Thanks.

    Reply
    • Jane says

      November 19, 2018 at 9:06 am

      Thanks Wendy, let me know how you like the recipes!

      Reply
  5. Martin Redmond says

    November 18, 2018 at 11:45 am

    Wonderful tips for pairing food with Cremant d’Alsace Jane! Your calamari recipe looks fantastic!

    Reply
    • Jane says

      November 19, 2018 at 9:07 am

      I saw this recipe and needed to have calamari. Always heard fried food with sparkling wine was a match so, I went for it. Cheers!

      Reply
  6. Payal says

    November 18, 2018 at 11:28 pm

    I very much appreciate the systematic approach to pairing flavours and wines. The food looks superb… especially the beets and burrata combo!

    Reply
    • Jane says

      November 19, 2018 at 9:08 am

      Yes, the beets with burrata were a favorite especially paired with Crémant.

      Reply
  7. Lauren Walsh says

    November 19, 2018 at 9:49 am

    5 stars
    Each of these pairings would be perfect for the holidays – whether you’re having a houseful of guests or making dinner for two. A glass of Cremant adds just the sparkle to make it special!

    Reply
  8. Robin Bell Renken says

    November 20, 2018 at 2:19 pm

    5 stars
    I love that you used three different pairing methods with these wines and that you broke them down so they were so easy to understand!

    Reply
  9. David says

    November 22, 2018 at 8:35 am

    Some good tips, Jane! I like the beet crostini, reminds me of a dip I’m bringing today for Thanksgiving.

    Reply
  10. Nicole Ruiz Hudson says

    November 24, 2018 at 3:44 pm

    All of these bites look absolutely delicious!

    Reply
  11. Jill Barth says

    December 7, 2018 at 6:14 pm

    Jane, your site and recipes are so easy to read and enjoy. I see a cookbook in YOUR future!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Archives

Get the Latest from Always Ravenous

New posts delivered to your inbox

WSET Level 3 Wines - Certified

always_ravenous

Jane Niemeyer
2018 L’Ecole No 41 Estate Cabernet Franc/Merlot, 2018 L’Ecole No 41 Estate Cabernet Franc/Merlot, Walla Walla. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This small-production wine is available to their wine club members and for those lucky enough to order online from the winery while supplies last. (only 298 cases produced)⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Medium ruby in color. Aromas of herbs, red and black fruit, and cedar. On the palate, dry with medium body, medium (+) tannins, acidity, and alcohol. Flavors of dried herbs, floral notes of violets, and roses with blackberries, plum, and cherries. Well balanced with an overall savory character.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pair this wine with a classic grilled steak, hamburger or try one of my full-flavored Sheet-Pan Dinners; Smoked Paprika Chicken or Roasted Mediterranean Vegetables.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
 #Ad #sponsored #AlwaysRavenous #wineblogger #foodblogger #foodandwine #discoverwine #winetasting #winetime #winestagram #wineadventures #lecole41 #wallawallawine #cabernetfranc #merlot #artisanwine #bordeauxblend #ontheblog #onmytable #wallawallaAVA @lecole41
Need a vegetarian dinner idea? Sheet-Pan Roasted M Need a vegetarian dinner idea? Sheet-Pan Roasted Mediterranean Vegetables are the answer! The addition of herbs and spices along with a high roasting temperature results in vegetables full of flavor. I paired these roasted vegetables with a bottle of @lecole41 Estate Cabernet Franc/Merlot. Yes, red wine with vegetables! More details on the why this pairing works.
.
.
.
.
.
 #Ad #sponsored #AlwaysRavenous #foodblogger #wineblogger #foodielife #onmytable #foodandwine #foodstagram #foodandwinepairing #foodinspiration #foodislove #foodblogfeed #vegetables #realfood #vegetariandinner #easyrecipe #igfoodie #vegetarianrecipe #eatyourvegetables #eattherainbow
March is Washington Wine Month! Discover Washingto March is Washington Wine Month! Discover Washington’s Owen Roe Winery, Cabernet Sauvignon, Yakima Valley. This elegant well-balanced wine is deep ruby in color with notes of blackberries, black currants, cherries, vanilla, tobacco, and savoriness. I paired the Owen Roe Cabernet Sauvignon with a filet mignon with a mustard cream sauce.
.
.
.
.
#Sponsored #Ad #AlwaysRavenous #wineblogger #foodblogger #foodandwinepairing #wawinemonth #yakimavalleyava #wawine #discoverwine #winetasting #winetime #winestagram #wineadventures #foodielife #onmytable #foodstagram #feedfeed #foodinspiration #foodislove #foodblogfeed #recipeoftheday #realfood #igfoodie #winepw #filetmignon #recipe #ontheblog @wineyakimavalley @owenroewinery
A platter of Choucroute Garnie with sausages, pork A platter of Choucroute Garnie with sausages, pork, and sauerkraut paired with a dry Riesling from Alsace.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
 #AlwaysRavenous #foodblogger #wineblogger #foodielife #onmytable #foodandwine #foodstagram #feedfeed #foodinspiration #foodislove #foodblogfeed #realfood #buzzfeedfood #igfoodie #Alsace #choucroutegarnie #sauerkraut #winterrecipe #wintermeals #heartymeals #foodandwinepairings
Get to know the French wine-growing region of Alsa Get to know the French wine-growing region of Alsace. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tasting Alsace: Food and Wine Pairings.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
 #AlwaysRavenous #wineblogger #foodblogger #foodandwine #discoverwine #winetasting #winetime #winestagram #wineadventures #Alsace #Alsacewine #riesling #flammkuchen #foodandwinepairings #frenchwineregions #alsacecuisine #drinkalsace #onmytable #ontheblog
The perfect Bistro style dish, Chicken Thighs with The perfect Bistro style dish, Chicken Thighs with Creamy Mustard Sauce from Ina Garten’s cookbook, “Cook like a Pro.” This recipe is all about the sauce, rich and flavorful with wine, creme fraîche, and mustard. Just add potatoes, a simple green salad, AND of course, wine for that complete bistro meal.⠀⠀⠀⠀⠀⠀⠀⠀⠀
I paired the chicken with wines from the Finger Lakes Fox Run Vineyards.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2019 White Pinot Noir⠀⠀⠀⠀⠀⠀⠀⠀⠀
A white wine made from 100% Pinot Noir, fermented in older oak barrels, underwent malolactic fermentation, and aged in barrels for 3-1/2 months. The result is a soft creamy-textured wine on the palate, balanced with acidity, and flavor notes of citrus, golden delicious apples, ginger, and toast.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2018 Silvan Riesling⠀⠀⠀⠀⠀⠀⠀⠀⠀
100% Riesling, but unlike most Rieslings fermented in stainless steel, this wine spent time in small oak barrels, NO malolactic fermentation, and NO lees stirring. This Riesling has the classic refreshing acidity with notes of lime, grapefruit, wet slate, and jasmine, but with a soft texture on the palate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Both wines are a must-try from the Finger Lakes wine-growing region. My favorite with the chicken in creamy mustard sauce is the White Pinot Noir.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you have a favorite food and wine pairing with a wine from the Finger Lakes region?⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
 #winesamples #sponsored #AlwaysRavenous #wineblogger #foodblogger #foodandwine #discoverwine #winetasting #foodandwinepairings #winestagram #wineadventures  #riesling #whitepinotnoir #fingerlakeswine #foxrunvineyards #foodielife #onmytable #senecalakewinetrail #foodstagram #foodinspiration #foodislove #realfood #easyrecipe #igfoodie #bistrofood #chicken #InaGarten #cooklikeapro @foxrunvineyards @fingerlakeswine #inagarten
Salad inspiration from Falastin cookbook by @sami_ Salad inspiration from Falastin cookbook by @sami_tamimi and @tara.wigley⠀⠀⠀⠀⠀⠀⠀⠀⠀
A Winter Tabbouleh with Blood Orange Dressing, swapping in seasonal ingredients like blood oranges, kale, red cabbage, and pomegranate seeds to make this hearty winter salad.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#AlwaysRavenous #foodblogger #wineblogger #foodielife #onmytable #lunch #foodstagram #wintersalad #foodinspiration #foodislove #bloodoranges #kale #realfood #pomegranates #igfoodie #falastincookbook #eatwithyoureyes #eatwiththeseasons #saladinspiration
Weekend comfort food + wine⠀⠀⠀⠀⠀⠀⠀⠀⠀
Braised Chicken Thighs, Blackberries, and Fennel Purée paired with a Dundee Hills Oregon Pinot Noir from Résonance. Details and recipe on the blog, link in bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
.⠀⠀⠀⠀⠀⠀⠀⠀⠀
 #winesample #sponsored #AlwaysRavenous #wineblogger #foodblogger #foodandwine #discoverwine #winetasting #winetime #winestagram #wineadventures #winepairing #winophiles #wine #pinotnoir #oregonwine #willamettevalleywine #dundeehills #chickenrecipe #onmytable #comfortfood #sundaysupper @resonanceswines @lovejadot @louisjadot
Load More... Follow on Instagram




  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get the Latest from Always Ravenous

New posts delivered to your inbox.

  • Affiliate Disclosure
  • Privacy Policy




Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. To find out more, including how to control cookies, see our Privacy Policy. Accept
Privacy & Cookies Policy
Necessary
Always Enabled