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Crémant d'Alsace ((:kʁe.mɑ̃ dal.zas)) is an Appellation d'Origine Contrôlée for sparkling wines made in the Alsace wine region of France. Produced since 1900, the Crémant d'Alsace AOC was recognized in 1976 by the INAO and the designation ''Crémant'' regulated by the European Parliament in 1996.〔(INAO: AOC Crémant d'Alsace appellation regulations, updated until February 20, 2002 ) , retrieved 2011-04-20.〕 Crémant d'Alsace is usually made of for instance pinot blanc, pinot gris, pinot noir, riesling, auxerrois or chardonnay. Crémant d'Alsace rosé, rare, is made of pinot noir. The method of its elaboration is identical with that of champagne. The advantages of crémant d'Alsace in comparison with champagne is its oftentimes more competitive price levels, although crémant d'Alsace doesn't conserve itself as long as champagne (5 years maximum). Crémant d'Alsace has in modern times become the incontestable leader of French sparkling wines after champagne. In 2009, 31 million bottles were produced.〔 == History == The Alsatian vineyard is one of the oldest ones of France. Gregory of Tours praised Marlenheim's vineyard in 589. There were 108 wine-producing villages in 800, 160 in 900 and 430 in 1400. By this time, Alsatian wine, red or white, was one of the most famous wines of Europe and one of the most expensive. Many wars, unfavorable economical circumstances and keeping of obsolete laws led through the following centuries Alsatian wine next to the depths. This situation recovered after World War I. Just before 1900, while Alsace was part of the German Empire, some Champagne winemakers like Hommel in Ribeauvillé, Dirler in Bergholtz, Cosse in Pfastatt or Vix Barra in Schiltigheim settled into Alsace to make sparkling wine and got around customs rights upon export towards Germany. Julien Dopff au Moulin〔(Julien Dopff au Moulin ) 〕 from Riquewihr has been the first Alsatian winemaker to adapt the ''méthode champenoise'' after attending a demonstration during the ''Exposition Universelle'' in Paris. He started to sell the ''Champagne Dopff'' after a two years training period in Épernay by proceeding to a second fermentation in bottles. After World War I and Alsace's return into France, the transposition of the French 1905-law about designation of origin forbade the use of the word ''Champagne''. The distinction between both products came by Pierre Hussherr, an earlier manager of Wolfberger, who retrieved the term ''Crémant'', then obsolete in Champagne. On 4 July 1975, a law allowed the word "Crémant" only for sparkling wines under AOC-rules. After that, ''Crémant de Loire'' and ''Crémant de Bourgogne'' were defined by decrees. On 24 August 1976, the ''AOC Crémant d'Alsace'' was defined by a decree too.〔 On 21 June 1996, the European Parliament consolidated the denomination ''Crémant'', then used in France and Luxembourg, making clear that it must be a quality sparkling wine following strict production rules and having been named ''Crémant'' before July 1986. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Crémant d'Alsace」の詳細全文を読む スポンサード リンク
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