Crémant

Crémant is the name used for several French sparkling wine appellations made by the traditional method, in which the second fermentation takes place in the bottle. Crémant is produced outside Champagne under regional appellation rules. The grapes, ageing requirements and permitted production methods vary by region, so Crémant is not one single grape variety or flavour profile.

Production method

The base wine is bottled with yeast and sugar for a second fermentation. Carbon dioxide is trapped in the bottle, creating the bubbles. The wine matures on its lees before riddling, disgorgement and dosage. The traditional method can produce fine bubbles and subtle bread, pastry or nutty notes as the wine ages.

Main Crémant appellations

• Crémant d’Alsace: made in Alsace, often from Pinot Blanc, Auxerrois, Riesling, Pinot Gris, Chardonnay and Pinot Noir.
• Crémant de Bourgogne: made in Burgundy, commonly using Chardonnay and Pinot Noir, with other permitted grapes.
• Crémant de Loire: often based on Chenin Blanc, with Chardonnay and Cabernet Franc also used.
• Crémant de Limoux: made in the Languedoc, with regional grape rules and traditional-method production.
• Crémant du Jura: produced in the Jura using permitted regional and international varieties.
• Crémant de Bordeaux: produced in Bordeaux under its own appellation rules.

Style and food pairing

Crémant is commonly made in dry styles such as Brut and Extra Brut, although dosage and sweetness vary. It pairs well with shellfish, oysters, fried seafood, charcuterie, cheese and aperitivo snacks. Longer lees-aged examples can accompany richer dishes.

Example: serve Crémant d’Alsace with smoked salmon, Crémant de Bourgogne with oysters or Crémant de Loire with goat cheese.

Chef’s note: Crémant is made by the traditional method, like Champagne, but comes from a different appellation and may use different grape varieties and ageing rules.