Winery Robert Haag & FilsCremant D'Alsace Brut Rose
Sparkling wine
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Food and wine pairings with Cremant D'Alsace Brut Rose
Pairings that work perfectly with Cremant D'Alsace Brut Rose
Original food and wine pairings with Cremant D'Alsace Brut Rose
The Cremant D'Alsace Brut Rose of Winery Robert Haag & Fils matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of aïoli, fried chicken or cervelat in the alsatian style.
Details and technical informations about Winery Robert Haag & Fils's Cremant D'Alsace Brut Rose.
Discover the grape variety: Barbaroux
Barbaroux rosé is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Barbaroux rosé can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Robert Haag & Fils
The Winery Robert Haag & Fils is one of of the world's great estates. It offers 9 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.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
