Crémant de Luxembourg
The duchy's bubbles: Crémant de Luxembourg — sparkling wine from the Moselle valley's steep slate and limestone (Wormeldange, Remich), made méthode traditionnelle from Elbling, Riesling, Pinot varieties and Auxerrois since the AOP's 1991 creation — plus the still Moselle whites of Luxembourg's…
What it is
The duchy's bubbles: Crémant de Luxembourg — sparkling wine from the Moselle valley's steep slate and limestone (Wormeldange, Remich), made méthode traditionnelle from Elbling, Riesling, Pinot varieties and Auxerrois since the AOP's 1991 creation — plus the still Moselle whites of Luxembourg's German-facing wine road. Origins: wine on Luxembourg's Moselle is Roman; the modern Crémant (the word's use here predates most French regions' fame) revived the valley after phylloxera. Made from: Moselle grapes, second fermentation in bottle, aged on lees. How it's made: 1) Grow on the river terraces. 2) Press; ferment; bottle for the second fermentation. 3) Rest 9+ months; disgorge; serve at Schengen tables (the village where Europe's borders dissolved). Served: at celebrations and with Gromperekichelcher (potato fritters) at fairs. Flavor: crisp apple, citrus, chalk. Strength: 12%. Culture: a grand duchy of 600,000 with a grand wine road — Crémant is its toast. See also: the Luxembourg collection in World Cuisines.
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