The House of Jean Baptiste Adam is one of the best producers of Cremant d’Alsace and their Crémant d’Alsace Brut is made in the Alsace village of Ammerschwihr which lies in the Kaefferkopf Grand Cru vineyard. Founded in 1614, the House is one of the rare family estates who can claim 400 years of history in wine making with no less than 14 generations of winemakers behind it. The family’s Livre de Gourmettage (Book of the Gourmet) contains early writings that tell the story of past marketing efforts and retraces the evolution of wine sales from 1786 until today. In the early years of the House, restaurants represented the great majority of the customer base, but the book also shows evidence of transactions in Yokohama, Japan and in New York. Today the House follows bio dynamic principles.
Crémant wines are often mistaken for Champagnes and are made by the same method. Crémant is the French word for “creaming” – this means that they are made with slightly more than half the pressure of Champagne. This doesn’t give them any less sparkle but makes a wine with a fizzy mousse of bubbles and a delicious refreshing tingle on the tongue.
The Crémant Brut d’Alsace is a pale lemon colour with golden tints and is simply delicious as an aperitif. However, not surprisingly, it also pairs very well with a whole range of foods. It’s perfect with seafood and fish but can enhance spicy Asian cuisine, creamy pastas, cheeses and desserts.
Learn more about Adam Cremant on Nicks Blog: Good Value, High Quality Sparkling Wine – Jean Baptiste Adam Cremant d’Alsace