All About Crémant

CRÉMANT OR CHAMPAGNE?

There is an old French saying: "It is better to drink a good Crémant than a bad Champagne".

Often at much more affordable prices than Champagne, and especially with strong personalities, Crémants are becoming stars in their own right.

There is a real international craze for bubbles and Crémants are distinguished by the quality of the product and their affordable price.

The term Crémant is reserved for the following appellations in France: Alsace, Burgundy, Bordeaux, Limoux, Jura, Die and Loire. They are sparkling wines made using the traditional method. The wines have very distinct characters: sweetness for Alsace, vivacity for Jura, roundness for Limoux and elegance for Loire. It's up to you to choose your style!

It should be noted that the variation comes mainly from the appellation. It is simple, everything that is not produced in Champagne is not Champagne. A Crémant can be as qualitative as certain Champagnes, even more in some cases.

So a piece of advice, if you want to treat yourself without breaking the bank, choose a good Crémant rather than an inexpensive Champagne. You will be happily surprised!

Like Champagne, Crémant undergoes a second fermentation in bottle after which it spends minimum nine months on the lees. These  wines have elegant aromas and delicate mousse.

CRÉMANT DE BOURGOGNE

In 1984 the appellation Crémant de Bourgogne replaced the Bourgogne Mousseux, whose quality was not very homogeneous because it was made from wines that were too heavy. Crémant de Bourgogne imposes production conditions as strict as those of the Champagne region.

It is currently experiencing a great development. Crémant de Bourgogne is the closest in style to Champagne.

It can be a Blanc de Blancs (only white grapes used), usually made by blending Chardonnay and Aligoté, or it can be a blend of white grapes with Pinot Noir and/or Gamay vinified as white. The former is distinguished by its great finesse, the latter by its vigour.

Tasting notes : Citrusy, stone fruit and mineral aromas combined with freshness and elegance.

CRÉMANT D'ALSACE

First region for the production of Crémants. The recognition of this appellation in 1976 gave a new rise to the production of sparkling wines made according to the traditional method. Alsace is now the leading region for Crémants in terms of volume.

Produced throughout the appellation, they are mostly made from a blend dominated by Pinot Blanc.

Riesling, Pinot Gris, Chardonnay, Auxerrois and Pinot Noir are the other authorised grape varieties.

Tasting notes : The wines are distinguished above all by their lightness and finesse. They show delicate apple and florales notes.

CRÉMANT DE LOIRE

Crémants de Loire are produced in the appellations of Anjou, Saumur, Touraine and Cheverny. They vary according to the climate (more oceanic in the west, more continental in the east) and the grape varieties. Many varieties are planted in the different areas of the Loire Valley: Chenin and Cabernet Franc dominate, but there are also blends of other varieties such as Cabernet-Sauvignon, Pinot Noir, Grolleau and Chardonnay. The AOC was recognised in 1975.

Tasting notes : White Crémants made from Chenin are pure, racy and crispy with baked apple, honeysuckle and brioche notes. The rosé Crémants are fine and lively with red berry aromas.

CRÉMANT DE LIMOUX

The AOC only dates from 1990 and it is the only appellation in Languedoc to produce traditional method Crémant.

Crémant de Limoux is produced mainly from Chardonnay and Chenin Blanc grape varieties.

Particularity: Blanquette de Limoux is another traditional method sparkling wine made in Languedoc. It is made of minimum 90% of the local Mauzac variety with maximum 10% of Chardonnay or Chenin Blanc.

Tasting notes : It displays the notes of white flowers together with subtle hints of citrus fruit and toasted bread. The mousse is very fine and elegant.

CRÉMANT DU JURA

The appellation has been granted in 1995 with great success: more than 90% of the estates are now producing sparkling wines and they represent almost a quarter of the total wine production in Jura. Several grape varieties are authorised: Chardonnay, Savagnin, Pinot Noir, Poulsard and Trousseau. The semi-continental climate has an impact on the character of the wines, which strongly express the characteristics of the Jura terroirs, often with a more pronounced liveliness and a more singular style than other crémants.

Tasting notes : Delicate and vibrant with fresh apple, dried fruits and brioche notes.