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1.
Trendy Beverage: Masala Chai
Tea is among the oldest and most widely drunk beverages in the world ...read more
2.
Soju
Soju (not soya!) is the top-selling alcoholic beverage in the world ...read more
3.
Sherry, down under
Without a doubt Penfolds produces some of Australia’s best wines ...read more
4.
Valley High
Trentino is Italy’s northernmost wine-growing region and is the home of Grappa and Spumante ...read more
5.
The Renaissance of Cognac
No way is it “out”. Every second four bottles of cognac are purchased worldwide ...read more
6.
A bite to eat and a quick drink
In northern Spain’s Navarra, fine food and wine is as much an everyday part of life as ...read more
7.
The Renaissance of Grappa
People used to drink grappa to warm themselves up ...read more
8.
Southern Comfort – The Grand Old Drink of the South
The idea is as simple as it is ingenious: Over 135 years ago a barkeeper mixed whiskey ...read more
9.
Chablis
When the question arises about which wine goes well with fish and seafood, many people think of Chablis first ...read more
10.
We don’t want to make more wine, we want to make better wines
Torres, the Spanish family business, was recently placed atop the British “Green List” of environmentally friendly winer ...read more
11.
Noblesse oblige
Within just a few years the Schloss Proschwitz winery has become the hallmark of Saxon wine culture ...read more
12.
Cocoa – the Bittersweet Temptation
No matter whether it’s a bar or cake, biscuits or confectionary, pudding or praline ...read more
13.
Milk
One of humanity’s oldest forms of natural nutrition, milk is the universal ...read more
14.
Silvaner – Goethe’s Favourite Drink
Up to the 1970s Silvaner was the most widely cultivated grape variety in Germany ...read more
15.
Off to Hungary for the wine
Goethe had an appreciation for Tokay, the Hungarian dessert wine, but he was not the only one ...read more
16.
Sparkling Freshness: Crémant d’Alsace
With sparkling wine from France everyone first immediately thinks of Champagne ...read more
17.
Federweißer – New Wine with Lots of Flavour
The wine harvest just coming to a close bestows us not only new wine ...read more
18.
Harvesting Cava in Penedès
Once the grapes are fully ripe at the end of August ...read more
19.
Punches – fruity thirst-quenchers
Along with summer comes thirst – and the time for punches ...read more
20.
Noilly Prat – more than just an aperitif
It is used extensively in making sauces because it goes well with fish ...read more
21.
Beer – a very special juice
Hardly any drink is as versatile and old as beer ...read more
22.
Sake – Diversity of Aromas
"Good sake is like the water of a pure mountain spring,” say the Japanese ...read more
23.
Wines of Madeira
Madera wine, often shortened to "Madeira" ...read more
24.
Eco wine – mystic power plants
In this era of globalization increasing ...read more
25.
Hope at the Cape
In spite of a century-old tradition, many successful periods ...read more
26.
Model pupil from the Languedoc
No wine coming from the family of the Baroness Philippine de Rothschild ...read more
27.
A Lot New in the West
No country in the world has as many separate varieties of grapes as Portugal ...read more
28.
Vineland South Tyrol
For a long time wine from South Tyrol (Trentino Alto Adige) had a bad name ...read more
29.
Portugal’s red wines – moving up to the top
“Every Portuguese has his vineyard”, goes the saying in Portugal ...read more
30.
Franciacorta – effervescent Italy
Franciacorta is to Italy what Champagne is to France ...read more
31.
Prosecco – the sparkling Italian
A summer without Prosecco? Inconceivable ...read more
32.
Sherry – proud and elegant
It is as pale as straw and young, or as dark as toffee ...read more
33.
A place with plenty of time
In Lynchburg, Tennessee, bourbon is being made the same way ...read more
34.
Things are happening in Languedoc-Roussillon
Almost 40 per cent of French wine comes from the Mediterranean region of Languedoc-Roussillon ...read more

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SLAINTE: IN EVERY LANGUAGE!
Sparkling Freshness: Crémant d’Alsace
Photography: Dauf - Fotolia.com
Sparkling Freshness: Crémant d’Alsace
With sparkling wine from France everyone first immediately thinks of Champagne, but in the Northeast of France there’s a sparkling drink that often makes it’s big brother look pale - Crémant d’Alsace.


“From this glass every day I drink to your health a genuinely fresh and flowery Alsatian wine”, Henri Matisse is purported to once have said to a muse. We don’t know if he was thinking about Crémant, but it’s quite possible, because the elegant, finely sparkling wine inspires all of one’s senses:

Attention first turns to the sense of hearing when the cork pops out of the bottle with a bang and the fine bubbles fizz in the glass. And the clinking of the glasses is like music to the ears of any connoisseur.

The eye joins in the pleasure of the pale golden colour of Crémant d’Alsace that reveals a play of colours with greenish yellow and silvery reflexes in the glass.

The nose rejoices at the great freshness from which develops a variety of aromas that smell of white fruits such as apples or pears to dried fruit and white flowers.

The fine bubbles tickle your mouth at the first sip, allowing your taste buds to experience the freshness and fruitiness of the Crémant.


Perfect interplay of grape varieties and the art of making wine
But what makes this sparkling wine so special? For one, it’s the familiar (and precisely determined) Alsatian grape varieties Pinot blanc, Riesling, Pinot gris, Auxerrois, Chardonnay and Pinot noir, which in most cases are wed in harmonious interplay into a cuvee or are filled without being mixed together. Since the end of the 18th century traditional bottle fermentation has made a sparkling pleasure from the still drops. In 1976 the traditional production methods, which conform to those of Champagne, were codified by decree, assuring the quality of the sparkling drops over the long term. Accordingly, a yield of 80 hectolitres per hectare may not be exceeded, for example, which is less than that for Champagne. About 500 winegrowers in Alsace produce Crémant, accounting for ten percent of overall wine production.

Crémant d’Alsace should be drunk as young as possible. It is best served chilled to 5-7° in Champagne flutes which better accentuate Crémant than Champagne glasses.

Further information is available at www.language.vinsalsace.com/en + http://www.tourisme-alsace.com/en/vineyards