Crémant is a sparkling wine produced using the Traditional method, in designated regions outside of Champagne. These regions are comprised of 8 AOCs in France, 1 in Luxembourg and 1 in Belgium, each having their own regulations around the production of Crémant.

Differences between Champagne and Crémant

• Region: Champagne is made exclusively in Champagne while Crémant in 8 other AOCs in France, 1 in Luxembourg and 1 in Belgium
• Blend: Crémant allows for a much wider blend than the classic Champagne blend of Pinot Noir, Chardonnay and Pinot Meunier. Each AOC has its own rules regarding the blend, Alsace for example can also produce Crémant from only 1 grape variety.
• Effervescence/ atmospheric pressure: Champagne usually has between 5 to 6 bars of atmospheric pressure while Crémant is “creamier” with around 4 bars of atmospheric pressure
• Price: a good bottle of Crémant is definitely cheaper than a good bottle of Champagne

Crémant AOCs

The Crémant regions are the following: Crémant de Bordeaux, Crémant d’Alsace (producing around 45% – 50% of all Crémant), Crémant de Loire, Crémant de Bourgogne, Crémant de Limoux, Crémant de Jura, Crémant de Die and Crémant de Luxembourg and Crémant de Wallonie (only ones outside of France).

Each region has its own regulations however some of the regulations they have in common are:

• Grapes must be hand- harvested
• Wines must be aged for a minimum of 12 months of which 9 on the lees.
• Made with the traditional method

Crémant in France

Crémant d’Alsace

• By far the largest producer of Crémant with around 45% – 50% of all Crémant wines
• Blend:
  • Main Grape: Pinot Blanc
  • Other grapes: Riesling, Pinot Gris, Chardonnay, Pinot Noir being the only grape allowed for Crémant d’Alsace Rosés
  • Can also be produced from one grape variety
• Food pairing: starters, seafood, white meat, dessert, Brie, Camembert

Crémant de Bourgogne

• Blend:
  • Main Grapes: Pinot Noir and Chardonnay, minimum 30% of the blend
  • Other grapes: Pinot Blanc, Pinot Gris, Gamay noir (maximum 20%), Aligoté, Melon, Sacy.
• Aging: Bourgogne has its own classification system based on aging which other AOCs do not have
  • Eminent: must be aged for 24 months on lees
  • Grand Eminent: must be aged for 36 months on lees plus some additional regulations for Grand Eminent (source: Vins de Bourgogne press release):
    • Blend must be Pinot Noir and/ or Chardonnay
    • Gamay is allowed in Rosé Crémants but as maximum 20% of the blend
    • Minimum alcohol content must be 10%
    • After disgorging the wine must be aged for minimum 3 months before being sold
    • Dosage must not exceed 15 grams of sugar hence must be Brut
    • Only the first 75% of the extracted juice can be used, the rest can be used in regular Crémant de Bourgogne
  • Regular Crémant: must be aged for 9 months on lees
• Food pairing:
  • Pinot Noir based Crémants which are more complex: meat and poultry
  • Rosé Crémants: dessert, sorbet
  • Lighter Crémants: shellfish, smoked fish

Crémant de Bordeaux

• Blend:
  • Main Grapes: Semillon and Sauvignon
  • Rosé Crémant: 70% Cabernet and 30% Merlot
• Food pairing: known for its light bubbles and fruity aftertaste, this Crémant can be served both as aperitif but also together with a meal

Crémant de Limoux

• Blend:
  • Main Grapes: Chardonnay and Chenin
  • Other grapes: Pinot Noir (maximum 40%) and Mauzac (maximum 20%)
• Food pairing: can be served both as aperitif but also with fish or white meat
• Ideally consumed within 2 years after purchase

Crémant de Loire

• Blend:
  • Main Grapes: Chenin and Cabernet Franc
  • Other grapes: Chardonnay, Pinot Noir, Grolleau Noir, Grolleau Gris, Orbois, Cabernet Sauvignon, Pineau d’Aunis
• Food pairing: can be served both as aperitif or with scallops, shrimp, desserts
• Ideally consumed within 3 years after purchase

Crémant de Jura

• Blend:
  • White Crémant: Chardonnay, Pinot Noir, Trousseau
  • Rosé Crémant: Pinot Noir, Trousseau, Poulsard
• Food pairing: can be served both as aperitif or with dessert

Crémant de Die

• Blend:
  • Main grape: Clairette
  • Other grapes: Aligoté (between 10%-40%) and Muscat (between 5%-10%)
• Food pairing: shellfish, scallops, can be served both as aperitif or with a meal

Crémant de Savoie

• Blend:
  • Main grapes: 60% must be Savoy grape varieties Jacquère and Altesse
  • Other grapes: The rest of the 40% must be Chasselas, Chardonnay, Pinot Noir and Gamay
• Food pairing: shellfish, scallops, can be served both as aperitif or with a meal

Crémant outside France

Crémant de Luxembourg

• Produced in the Moselle Luxembourgeoise AOP
• Blend:
  • White Crémant: Pinot Blanc, Elbling, Riesling, Auxerrois, Chardonnay, Rivaner
  • Rosé Crémant: Pinot Noir
• Food pairing: shellfish, scallops, can be served both as aperitif or with a meal

Crémant de Wallonie

• Blend: Chardonnay, Pinot Noir, Pinot Blanc and Pinot Meunier
• Food pairing: shellfish, scallops, can be served both as aperitif or with a meal