Crémant is an excellent type of French sparkling wine, characterized by refined effervescence and remarkable complexity. Produced in various wine regions in France, such as Alsace, Burgundy, and the Loire, these sparkling wines follow the traditional (or classic) production method.
The grapes used vary from region to region, but they contribute to creating a pleasant freshness and an aromatic bouquet ranging from floral to ripe fruit notes. Versatile and suitable for many occasions, Crémant is a fascinating alternative to Champagne, offering excellent value for money.
Why is it called Crémant?
In the past, in the Champagne region, the word crémant referred to those wines (sparkling, ça va sans dire) whose second fermentation, crucial to the méthode Champenoise, was not completely successful. In short, wines of mediocre quality.
Outside Champagne, however, the word crèmant referred to those sparkling wines produced using the Champenoise method, but outside the AOC region.
Everything changed in 1990, when Champagne renounced the use of the term crémant, while other regions renounced the use of the term méthode Champenoise in favor of the classic method, also famous in Franciacorta. The eight AOCs of Crémant were created, each with its own style and organoleptic profile, which we are now going to discover.
How many Crémants are there?
In total, there are eight AOCs authorized to produce Crémant:
Alsace: Crémant d'Alsace is produced with typical local grapes, mainly Riesling and Pinot Gris. Its characteristics are typical of Alsatian whites: acidity, crisp fruit, and freshness. More than 50% of all French Crémant is produced here.
Loire Valley: produced mainly with Chenin Blanc and Chardonnay, Crémant de Loire wines are characterized by a unique bouquet, ranging from citrus notes to sweeter fruit notes such as pear and quince, to flowers such as chamomile.
Burgundy: Crémant de Bourgogne is mainly produced with Chardonnay and Pinot Noir, but also with Aligoté, a lesser-known but highly appreciated white grape variety. More full-bodied and velvety than other AOCs, pair them with rich dishes such as foie gras or meat dishes.
Jura: The uniqueness of this AOC lies in its limestone soil, which gives crémant de Jura a pronounced minerality and pleasant acidity. The grape varieties used are the same as those used in Champagne, mainly Chardonnay and Pinot Noir.
Bordeaux: Crémant de Bordeaux is mainly produced with Merlot and Cabernet Franc. The nose reveals fruity and floral notes, while the palate offers pleasant hints of citrus and a vibrant freshness.
Limoux: a land where great sparkling wines have always been produced, Crémant de Limoux is made mainly from Chardonnay and Chenin Blanc (which gives it a citrusy and acidic note).
Savoie: Crémant de Savoie is made mainly from Chardonnay, Jacquere, and Altesse, grape varieties that give it pleasant fruity and floral notes and freshness on the palate.
Die: Clairette and Muscat are the grapes used to make Crémant de Die, characterized by notes of white fruit on the nose and fine bubbles on the palate. Recommended pairing with grilled fish.
An excellent alternative to Champagne in terms of value for money
The AOCs where crémant is produced may have lower production costs, such as lower land prices or lower labor costs, than the prestigious Champagne region. However, the quality remains very high, as the production standards for AOC wines are very high and constantly monitored.
Therefore, crémant offers excellent quality at a more affordable price than champagne thanks to a combination of regional, production, and brand factors (champagne is now a luxury product, also linked to a status symbol).
In short, crémant is an excellent choice for those who want to enjoy an excellent sparkling wine experience without having to pay a considerable amount.
, but also a totally new view of key regions across the country. That's something worth celebrating with a bottle of bubbly. Crémant, of course.
