This dazzling top quality Extra Brut is produced by the House of Jean Baptiste Adam, one of the best producers of Cremant d’Alsace, in the 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.
Jean Baptiste Adam’s Extra Brut is a medium weighted sparkling wine and although excellent as an aperitif or as a party drink; it accompanies a wide variety of rich dishes, appetizers and starters. It is sublime with duck, venison and beef as well as tuna, smoked mackerel, smoked salmon, anchovy based dishes and fish chowders.
Press Reviews: Joanna Simon
I recommended a Crémant d’Alsace with Asian food in my first column, as a match for spicy Sichuan and milder Chinese dishes, but I can’t help feeling that Alsace’s dry sparkling wine remains quite a well kept secret in the UK. Too well kept in my view, so I hope I’m about to change that!
Recommended: Crémant d’Alsace Chardonnay Extra Brut Jean-Baptiste Adam, bone-dry with an almond-brioche flavour
Read more about Cremant d’Alsace Chardonnay on Nicks Blog: Discovering Cremant d’Alsace Chardonnay Extra Brut – Jean Baptiste Adam