Domaine Léon BoeschSoixante Douze Crémant d'Alsace
Sparkling wine
This wine is a blend of 4 varietals which are the Auxerrois, the Pinot blanc, the Pinot noir and the Riesling.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Taste structure of the Soixante Douze Crémant d'Alsace from the Domaine Léon Boesch
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Soixante Douze Crémant d'Alsace of Domaine Léon Boesch in the region of Alsace is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Soixante Douze Crémant d'Alsace of Domaine Léon Boesch in the region of Alsace often reveals types of flavors of cream, non oak or earth and sometimes also flavors of microbio, vegetal or oak.
Food and wine pairings with Soixante Douze Crémant d'Alsace
Pairings that work perfectly with Soixante Douze Crémant d'Alsace
Original food and wine pairings with Soixante Douze Crémant d'Alsace
The Soixante Douze Crémant d'Alsace of Domaine Léon Boesch matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of lobster tail armorican style, turkey escalope with cream and shallots or caricoles as in brussels (translation: sea snails or whelks).
Details and technical informations about Domaine Léon Boesch's Soixante Douze Crémant d'Alsace.
Discover the grape variety: Auxerrois
Auxerrois is a white grape variety native to Lorraine, which is also found in Alsace and in the Loire Valley, where it took off in 1950. Its name comes from the nurseries in Auxerre where it found refuge during the Second World War. Often called Pinot Auxerrois, it is part of the Moselle, Alsace and Côtes-de-Toul AOC grape varieties. Auxerrois should not be confused with côt or malbec, which are red grape varieties from the Cahors region and which may bear the same name. The bunches of Auxerrois are of medium size with small berries. It is a semi-late grape variety whose buds only come out when temperatures are well above 10°C. Auxerrois wines are characterized by finesse and acidity and subtle aromas of exotic fruits, fruits and white flowers. In France, it represents 1,600 hectares of production and some small parcels of Auxerrois are also present in Luxembourg, Germany, Canada and South Africa (2,300 hectares in total).
Last vintages of this wine
The best vintages of Soixante Douze Crémant d'Alsace from Domaine Léon Boesch are 2015, 2017
Informations about the Domaine Léon Boesch
The Domaine Léon Boesch is one of of the world's great estates. It offers 31 wines for sale in the of Crémant d'Alsace to come and discover on site or to buy online.
The wine region of Crémant d'Alsace
Crémant d'Alsace is the appellation for white and rosé Sparkling wines from the Alsace wine region in northeastern France. Introduced in August 1976, the appellation now accounts for about a quarter of the region's production, or about 45 million bottles per year, up from 31 million in 2009. Outside of Champagne (240km to the west), it is the dominant French sparkling wine appellation, with more than half of all crémant production. The cooperatives are the most important players, with Wolfberger alone producing 6 to 7 million bottles.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
News related to this wine
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The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
