A Guide To French Crémant

Crémant, the French word for creamy, refers to a group of sparkling wines from France, other than Champagne. Different Crémant, made of different grape varieties, coming from different regions. Feeling a bit confused? This article will happily guide you through them!

The French Crémant is the sparkling wine that is produced in almost every wine region in France, reflecting the character of that region in terms of grape varieties and terroir. It is a much served (and more affordable) alternative for Champagne, using the same Méthode Traditionelle, with second fermentation in the bottle. The biggest difference between Crémant and Champagne is the minimum required length of ageing. Champagne has a minimum ageing of 12 months (usually longer), while Crémant has a minimum ageing of 9 months (most Crémant will age up to a year). There are 8 different Crémant getting produced, each good for its own AOP (Appellation) within the region it is coming from:

• Crémant de Loire
• Crémant de Bordeaux
• Crémant de Limoux
• Crémant de Die
• Crémant de Savoie
• Crémant de Jura
• Crémant de Bourgogne
• Crémant d’Alsace

Crémant de Loire

The Loire Valley is the biggest producer of AOP sparkling wine in France, apart from Champagne. The crémant is made in white and rosé, coming from the grape varieties of Chenin Blanc, Chardonnay, Cabernet Franc, and Pinot Noir. It can only be made in the sub-regions of Anjou, Saumur, and Touraine. This crémant will age for a minimum of 12 months in the bottle on the lees, before being released. The appellation has been granted since 1975.

Crémant de Bordeaux

That Bordeaux not only produces heavy reds, but also elegant white is no longer breaking news. However, rarer is the sparkling wine coming from this region, the crémant de Bordeaux. Even though the crémant can be produced all over Bordeaux, production has been low for a very long time. Sparkling wine has been made here since 1800, but it was not until 1990 that the appellation became effective. The rosé is made with the grapes of Merlot and Cabernet Sauvignon as dominant grapes, along with the support of Cabernet Franc, Carmenère, Petit Verdot and Malbec. The white crémant is of course made with Sauvignon Blanc, Muscadelle and Semillon grapes. In Bordeaux the crémant must age for minimum of 12 months and the grapes must be handpicked.

Crémant de Limoux

In the region of Languedoc-Roussillon, in Mediterranean France, we find the sub-region of Limoux, surrounding the like-named city of Limoux, south of Carcassonne. The crémant consists here of mainly Chardonnay with Chenin Blanc, sometimes Pinot Noir, and a maximum of 20 % Mauzac grapes. The grape Mauzac is mainly used for the production of another sparkling in the region, the Blanquette de Limoux. With the crémant, a minimum of 12 months of ageing is required. Even though the method of creating sparkling wines was invented here by monks in 1531, it was not until 1990 that the AOP was recognized.

Crémant de Die

Centred around the township of Die, this crémant can be seen as the sparkling wine from the Rhône Valley, although it uses different varieties than the still wines from the region. The wine is made of the grape Clairette, and nowadays with a touch of Aligoté. It ages for 9 months. The crémant is not to be confused with a different sparkling wine from Die, with its own AOP, the Clairette de Die. A sparkling wine made of mostly Muscat a Petits Grains, with a touch of Clairette.

Following the Méthode Ancenstrale, leaving the wine light sparkling and light sweet.

Crémant de Savoie

The sparkling wines from the mountain region of Savoie. Made in white and rosé, from the varieties Chardonnay, Altesse, Chasselas and Jacquère for the white, Gamay and Pinot Noir for the rose. Beautiful minerality will be reflected in both styles, with the rosé displaying notes of strawberry and red raspberry and the white will have a touch of white pear and yellow apple. Most of the crémant in this region will age up to 24 months, in order to create refined mousse and elegance.

Crémant de Jura

From one mountain region to the next, the Jura also produces white and rosé. Due to the mountain region, the minerality will be very present in both styles. For the white grapes Chardonnay and Savagnin will be used, as for the rosé the focus will lie on the local Poulsard and Trousseau, along with Pinot Noir.

Both the crémant from Jura and Savoie will be hard to find and is best to search locally.

Crémant de Bourgogne

Due to its location, similar usage of grape varieties and of course similar terroir of limestone, the crémant of Burgundy will be the closest to Champagne of all the crémant. The concentration of production centres around the Côte Chalonnaise, and all allowed Burgundy grapes can be used. This means most usage of Chardonnay and Pinot Noir, for a minimum of 30 %, doesn’t matter if it is one of these grapes or a combination of them. Along with Gamay and Aligoté. Mostly we will find more Chardonnay and Pinot Noir in the crémant. Usually, ages for about 12 months in the bottle.

Crémant d’Alsace

Last but not least, the beautiful sparkling coming from the Alsace region. The crémant will age for about 9 months on the lees and can be made of all the Alsace grapes, this means Riesling, Pinot Gris, Pinot Blanc, Muscat and Gewurztraminer, but also Pinot Noir. A blend of Riesling, Pinot Blanc and Pinot Gris is the most common. The crémant d’Asace is the most dry of all the crémant. This is due to the acidic levels of the Riesling grape, the Pinot Gris and Blanc will give roundness to the texture. The rosé crémant is made of Pinot Noir grapes.

Every wine region in France is proud of its own crémant! The crémant de Limoux, Bourgogne and crémant d’Alsace are the easiest ones to find on the international market. For the others, a trip to the wine region to taste them locally is highly recommended!