Crémant is a fabulous alternative to champagne. This high-quality French sparkling wine is made in the traditional champagne method, outside of the Champagne region.

While Champagne receives much of the sparkling wine attention due to its established image of prestige, and Prosecco the focus at the more affordable end of the market, no French wine category is more versatile and complex than crémant sparkling wines. It is a category worthy of great attention and addition to ones wine collection for enjoyment and sharing!

What is a Crémant wine?

Crémant is a sparkling wine produced in eight regions (Alsace, Bordeaux, Bourgogne, Die, Jura, Limoux, Loire and Savoie) where this appellation is permitted. This sparkling wine variety is produced using the traditional method and is AOC classified (Controlled Origin Appellation) certified. Crémant is made from grapes that are native to the regions where they are grown.

Champagne wines typically have 5-6 bars of atmospheric pressure (90psi), whereas Crémant wines typically have less than 4 bars and a bottle of Prosecco from northeast Italy has a pressure of about 3.5 bar (51 psi).

Crémant de Loire de Chanceny Rosé Brut

 

How is Crémant made?

Crémant is produced in accordance with the specific rules for producing sparkling wines established by a community regulation dated July 14, 2009* (EC) Regulation no. 607/2009 of the European Commission of 14 July 2009.) Following the first fermentation process in the barrel, a second fermentation process takes place in the bottle; it is this second process within the bottle that produces the bubbles, thanks to the additional fermentation. A maturing period followed by nine months of ageing. After at least nine months of ageing, the bottles are turned upside down to allow the deposits, formed solely from natural yeast, to accumulate in the neck of the bottle before discharging. The wines may not be sold until at least 12 months after they have been bottled.

Is it as good as Champagne?

If you aren't familiar with Crémant wine, it is said to have a similar flavour profile to Champagne and that many wine drinkers may be unable to distinguish between the two, making it an excellent alternative, not just for the value, but the taste experience as these wines also have their own distinct characteristics. Crémant is unquestionably a wine to be enjoyed on happy occasions, as it can be enjoyed as an aperitif or as a cocktail. It will enliven your aperitif, whether sweet or savoury. It can even complement an entire meal, thanks to its subtle fizz, which adds a special note to even the most refined cuisine.

Crémant By Region

Cremant d'Alsace

Crémant d'Alsace has been an AOC since August 24, 1976, and has earned its letters and reputation over the years. Today, Crémant d'Alsace accounts for over 32.9 million bottles, cementing its position as the market leader in the AOC sparkling wine market excluding champagne. The geographical region stretches from the line of hills beneath the Vosges in the east to Thann (west of Mulhouse) in the south, at an average altitude of 300 metres.

Grape Varieties

Crémants d'Alsace are typically made from a harmonious blend of grape varieties (pinot blanc, reisling, pinot gris, chardonnay, auxerrois, and pinot noir). They can, however, come from a single grape variety. For example, the majority of Crémants d'Alsace, or "whitest of whites," are made from pinot blanc grapes. Similarly, pinot noir is the only variety used to make rosé Crémant d'Alsace and, less frequently, the "whitest of reds."

Flavour

The robe of Crémants d'Alsace is pale gold (or nuanced with strawberry hints for rosé varieties). The bubbles are fine and even, rising in columns up the flutes, which are preferred over champagne glasses. There is a real freshness to the smell, with scents of white-fleshed fruits (pear, apples), peaches or apricots, and occasionally dry fruits, with white leaves and brioche. When tasting the wine and enjoying its light sparkle, the fruit flavour has a really freshness to it. When shaken between 5 and 7 degrees Celsius, Crémant d'Alsace makes a sophisticated aperitif, a perfect cocktail wine, or an ideal accompaniment to a reception. Its subtle fruitiness makes it an ideal complement to a wide range of dishes, including cold or hot appetisers, seafood, white meats, skinned cheeses (brie, camembert), and, of course, desserts.

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Crémant Bourgogne

The Crémant de Bourgogne is an AOC classification produced in the Yonne, the Côte d'Or, Saône et Loire, and the Rhone. On 17 October 1975, the controlled origin appellation was changed to Crémant de Bourgogne. It is known by four different names: white Crémant de Bourgogne, Crémant de Bourgogne whitest of whites, Crémant de Bourgogne whitest of reds, and rosé Crémant de Bourgogne. Today, the appellation sells approximately 19.2 million bottles per year.

 

Grape Varieties

Crémant de Bourgogne is made from traditional Burgundy grape varieties divided into two groups. The first category includes pinot noir, chardonnay (minimum 30% of production), pinot blanc, and pinot gris. Second category: gamay noir with white juice (up to 20% of total production), aligoté, melon, and sacy. Pinot noir and chardonnay are used to make the majority of Crémants de Bourgogne.

Flavour

While Crémants de Bourgogne are ideal as an aperitif, they are also an excellent accompaniment to a meal. White Crémants with an intense nose, fruit and brioche flavours that pair well with appetisers. Fresh white Crémant with spicy aromas, ideal for pairing with shellfish or river fish. The aromatic freshness and light acidity will complement smoked fish dishes perfectly. More wine-style Crémants de Bourgogne, the white of reds, where pinot adds structure, body, and scale, making for a fantastic pairing with meat, ideally poultry or Bresse chicken. Rosé Crémant de Bourgogne is an excellent dessert wine. The combination of pinot noir and gamay produces powerful floral and rose aromas that pair well with ice cream. The texture and body of the wine leave a wonderful aftertaste, with a fresh taste at the end of the meal; it will be an excellent accompaniment to petits fours. However, it will be the fruity flavours that will make the perfect pairing between the rosé Crémant and a red fruit sorbet.

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Crémant Bordeaux

The Crémant de Bordeaux, an AOC classified drink in the heart of Bordeaux that has been recognised since April 1990, stems from a long tradition of producing sparkling wines in the region that dates back to the nineteenth century. The appellation covers both white and rosé wines. The Crémant de Bordeaux, which currently sells approximately 6.4 million bottles per year, is most likely produced across the entire Bordeaux AOC vineyard region (61,294 hectares across all AOC vineyards, 800 hectares of which are specifically for Crémant).

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Grape Varieties

Two main grape varieties are used in production of the white Crémant de Bordeaux: sémillon, which makes up around 60% of the wine, and sauvignon. The rosé variety of Crémant de Bordeaux is a subtle combination of grape varieties such as cabernet (70%) and merlot (30%).

Flavours

Well-known for the light bubbles it produces, the Crémant de Bordeaux is a shiny wine with a persistent sparkle, with a long and fruity aftertaste, a great wine for celebrations. This is a wonderful aperitif, but its temperament, vivacity and aromatic freshness make it ideal also as an accompaniment for meals.

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Crémant de Die

The Crémant de Die has been AOC-designated since 1993 and is sourced from vineyard plots throughout the Drôme valley. The vineyard is situated between 200 and 700 metres above sea level, on both banks of the river. It's in the same neighbourhood as the Clairette de Die. Today, the appellation sells over 200,000 bottles per year.

Single Grape Variety

Initially, only the clairette variety was used to make this sparkling white wine. Today, aligoté (between 10% and 40%) and muscat (between 5% and 10%) are also used in its formulation to impart the flavours of green fruits.

Flavour

Crémant de Die combines aromatic richness and a fresh aftertaste with its buttery apple and green fruit flavours. This elegant wine has a beautiful pale gold colour and fine and light bubbles. Crémant de Die is an excellent aperitif companion, whether alone or with kir with chestnut liqueur. It goes well with shellfish and scallops and can be served with a meal.

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Crémant du Jura

The appellation Crémant de Jura is inextricably linked to the appellations Côtes du Jura, d'Arbois, Château-Chalon, and Étoile. The Crémant du Jura, which was designated as an AOC on October 9, 1995, sells approximately 1.7 million bottles per year. Today, over 90% of the domains produce white Crémant du Jura, while 10% produce rosé Crémant du Jura.

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Grape Varieties

Poulsard, pinot noir, trousseau, chardonnay, and savagnin are among the varieties permitted. Chardonnay, pinot noir, and trousseau must account for 70% of the grapes used in white Crémant du Jura. Pinot noir, poulsard, and trousseau must account for more than 50% of the rosé Crémant du Jura.

Flavours

The Crémant du Jura is a convivial wine to enjoy during the good times, renowned for the finesse and lightness of its bubbles, which highlight the freshness and elegance of chardonnay or the aromatic flavour of poulsard. This can be served chilled as an aperitif (on its own or with macvin) or with dessert.

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Crémant de Limoux

The Crémant de Limoux is made from two main grape varieties, chardonnay and chenin, in a maximum proportion of 90 percent of the grape varieties, with chinin representing at least 10% and no more than 40%. The secondary varietals, mauzac and Pinot Noir, are limited to a combined percentage of 40%. The percentage of mauzac must not exceed 20%.

Grape Varieties

The Crémant de Limoux is made from two main grape varieties, chardonnay and chenin, in a maximum proportion of 90 percent of the grape varieties, with chinin representing at least 10% and no more than 40%. The secondary varietals, mauzac and Pinot Noir, are limited to a combined percentage of 40%. The percentage of mauzac must not exceed 20%.

Flavours

The pale robe with golden reflections, ultra fine bubbles, and elegant effervescence distinguish Crémant de Limoux. Above all, this is a brut distinguished by its nose of white flowers with subtle hints of spice and toasted bread. It should be consumed within two years of purchase, ideally at 6 °C to 7 °C, as an aperitif with small savoury snacks, or to accompany fish and white meat. Limoux Crémant has a pale salmon colour and an aromatic bouquet of red fruits, ideal for serving as an accompaniment to a meal.

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Crémant de Loire

On October 17, 1975, the Crémant de Loire was designated as an AOC. From Drain (west of Angers) to Cheverny (east of Tours), the production area spans the AOC classified regions of Anjou, Saumur, Touraine, and Chevery. Today, 17 million bottles have been sold.

Grape Varieties

While chenin is a white grape variety used to make Crémant de Loire, cabernet franc is unmistakably a red grape variety. However, these are not the only grape varieties used in the production of Crémant de Loire, as chardonnay, pinot noir, grolleau noir, grolleau gris, and even a highly original orbois, of which only a few extremely rare vineyard sin Loir-et-Cher exist. To some extent, Cabernet Sauvignon and Pineau d'Aunis can also be used in the production.

Flavours

The Crémant de Loire has a delicate nose and a pleasant freshness on the palate, and it is suitable for any occasion. It wears a clear crystal robe with grey accents. Reflections of straw yellow or gold. The rosé is dressed in a cherry-salmon robe. The Crémant de Loire has notes of white fruits, lemon, white flowers, nuts, almond, and even vanilla and liquorice. Red fruit aromas pervade the rosés. Ideally served between 6 and 8 degrees Celsius. Following the removal of deposits after maturation on wooden slats, the sparkling wines are stored in cellars for several months before being distributed on the market. They should ideally be consumed within three years of purchase.

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Crémant de Savoie

The Crémant de Savoie was recognised on September 11, 2015, when its Decree was published in the Official Journal. This official recognition is the pinnacle of Savoy's long tradition of producing high-quality sparkling wines.

Grape Variety

The blend must contain at least 60% of the Savoy grape varieties jacquère and altesse (including at least 40% jacquère). The permitted varieties for the remaining 40% include chasselas, chardonnay, pinot noir, and gamay, and must contain at least 20% black grapes.

Flavours

The minerality of Savoy's terroirs imparts a distinct, distinguishable freshness to Crémant de Savoie. Its elegant aromatic palette includes citrus aromas and floral notes from the Alps. It is the ideal companion for all occasions centred on conviviality, sharing, and good food, whether as an aperitif or with a meal.