Food & Occasion

What pairs well with Crémant d'Alsace? In Alsace, above all, Flammkuchen. The dough is rolled out paper-thin, spread with crème fraîche or fromage blanc, topped with onions and bacon bits, and baked in a hot oven in just minutes until the edges turn crisp. In Alsace it's called Flammekueche, and in French, tarte flambée. Tradition has it that the thin dough was once used to test whether the wood-fired oven was hot enough for baking bread.

Crémant answers everything this dish brings to the table. Its acidity cuts through the fat and cream, its bubbles cleanse the palate of bacon and onion, and the mild fruit of the Pinot varieties holds its own without getting in the way. A white Brut is the classic choice.

A Flammkuchen topped with Munster cheese, or with apples and cinnamon, works just as well. Savory pairs with Brut, sweet with Demi-sec. If you're sharing a single bottle, it's best to stick with Brut from start to finish.

Kougelhopf, the Alsatian version of Gugelhupf, is a yeasted cake baked in a fluted ceramic mold, studded with raisins and almonds and often touched with a hint of Kirsch. The region also has a savory version with bacon and nuts. The sweet version pairs with a Crémant Demi-sec or a Rosé; the savory one with Brut.

Typical occasions include Sunday brunch and the apéritif hour, which holds a firm place in Alsatian life, as well as family celebrations, christenings, and New Year's Eve. Crémant is the answer whenever people want to celebrate with sparkling wine without it having to be Champagne, and it accompanies everyday moments just as well.