($19, Wilson Daniels): Crémant d’Alsace Rosé must be made entirely from Pinot Noir, which helps explains why they, as a category, are very good.  That Pierre Sparr, a top Alsace producer, made this one explains why it’s easy to recommend. Crémant (literally meaning, “creamy”), from Alsace or elsewhere, has about two-thirds the fizz as Champagne, which means they have a rounder texture.  Sparr combined that texture with the power imparted by Pinot Noir and gives us a seductive salmon-colored bubbly with enough finesse to enjoy by itself, but sufficient power to hold up to meaty fish, such as salmon.
90 Michael Apstein Sep 29, 2015