Crémant: The French Sparkling Wine
Exploring France’s Hidden Sparkling Gems: A Journey Through the World of Crémant
Whereas everyone knows about Champagne, little do people know about Crémant, the other sparkling wine produced in France.
The terroir is what sets Champagne apart from the other products. The limestone soil and the cold weather are just two of the main distinctive factors which make Champagne so unique.
None can "emulate" the distinctive champagne terroir, but wise winemakers can try to use the traditional method or methode champenoise. This is the method in which the second fermentation happens inside the bottles. It is also one of the most labor-intensive winemaking processes in the entire world.
That’s why we want to introduce you to other superb, and less expensive, products you can find in France.
It is now time to guide you through the appealing, and still uncharted and underrated, world of the “Crémant” (creamy).
What Is Crémant?
First things first, these are French sparkling wines that are produced outside the Champagne district but following the traditional method. The name refers to the lees which are responsible for the autolysis effect.
Our guess is that the winemakers from other districts wanted to convey the idea that their sparkling wine was as creamy and buttery as the ones coming from, let’s say, Côte Des Blanc.
I hope you are “thirsty for knowledge” as we are about to travel around the seven main regions where you can find these wines.
But first, let's have a look at the regulations.
Crémant Regulations
While each and every Crémant AOC has got its own rules they all share the following common regulations:
Grapes must be hand-harvested.
The quantity of must obtained from the pressed grapes cannot exceed 100 liters for every 150 kg of grapes.
The second fermentation (prise de mousse) must occur in the bottle.
The finished wines cannot exceed a dosage of more than 50g/l sugar.
They must age for at least 9 months on the lees before disgorgement, and then an additional three months before release to the market
Crémant Regions
To start, we want to point out all the regions which use the Crémant designation:
Crémant d’Alsace
Crémant de Bordeaux
Crémant de Bourgogne
Crémant de Die
Crémant de Limeaux
Crémant de Jura
Crémant de Loire
Out of the seven AOCs, Alsace is by far the largest, accounting for about 50% of all Crémant production. Die can only produce white wines. The rest can be either white or rosé.
Alsace
Known almost exclusively for its pure and genuine white wines, it is still worth mentioning that this official appellation accounts for more than 20% of the total production in Alsace.
The grapes that can be used in order to produce this wine are Pinot blanc, Auxerrois, Pinot noir, Pinot Gris and/or Chardonnay.
An interesting fact is that Chardonnay can be used, by law, only as a blend to make Crémant d’Alsace.
Bordeaux
Bordeaux, known for its powerful, sought-after and age-worthy wines also makes sparkling wines.
Crémant de Bordeaux is an appellation for white and rosé sparkling wines made from typical Bordeaux grapes such as Ugni Blanc, Sauvignon Blanc, Sémillon, Cabernet Franc, Malbec, or Merlot.
White crémants usually have aromas of hazelnuts, white flowers, citrus, and dried fruits, while rosés tend to display aromas of red berries.
Therefore, make sure to indulge in a chill glass of Cremant de Bordeaux before drinking the other big boys (Bordeaux blends) next time you visit this captivating and never disappointing region.
Bourgogne
It would sound a bit weird, and unfair if a northern wine region didn't produce sparkling wine at all.
Although the main focus is the outstanding Chardonnay in Chablis or Côte de Beaune, and the elegant Pinot noir from Côte de Nuits... why not give a try to the Crémant coming from this region?
The most famous among them are made in Côte Challonnaise, to be more specific in the village of Rully, and in Mâconnais, where Pouilly-fuissè keeps on drawing everyone’s attention, though (and it is understandable…).
Bourgogne Blanc – this consists of at least 30% Chardonnay or Pinot Noir.
Bourgogne Blanc de Blancs – made from just Chardonnay and generally described as a very light and lively wine.
Bourgogne Blanc de Noirs – made predominantly from Pinot Noir, Pinot Meunier or both. It tends to be a little richer and with a bit more body.
Bourgogne Rosé – made almost entirely from Pinot Noir, occasionally with auxiliary Gamay.
Winemakers use the acidic grape variety Aligoté to increase the effervescence of the wine, giving it a little more sparkle. Its production takes place chiefly in the regions of Auxerre and the Côte Chalonnaise.
Die
While you decide whether to go for a Chateau-Grillet from the northern Rhône or a Chateauneuf-du-Pape from the southern part, you might even consider the option of a crisp and refreshing Clairette de Die AOC.
This natural sparkling white wine from the Rhône Valley region is made from the Muscat Blanc à Petits Grains (75% minimum) and Clairette (25% maximum) grape varieties.
It contains less alcohol than the majority of other sparkling wines: ca. 7 or 8% where 12% is usual for some other sparkling wines.
Despite its low alcohol level, the bubbles of this sparkling wine can still get the job done: to stop your thirst when Le Mistral is not blowing as strong as it usually does.
Limeaux
An appellation in Languedoc-Rousillon for the modern styled sparkling wines from vineyards around the town of Limoux (in the Pyrenean foothills of southern France).
Made primarily from Chardonnay and Chenin Blanc, which cannot exceed 90% of the blend, and Mauzac and/or Pinot Noir for the rest (maximum 40%, with a maximum 20% Mauzac)
Historically, the local wines were made predominantly, or even exclusively, from Mauzac, known here as Blanquette. This more traditional variety survives today in Blanquette de Limoux and Blanquette de Limoux Méthode Ancestrale wines.
Blanquette de Limoux: at least 90% Mauzac & no more than 10% Chardonnay and/or Chenin.
Blanquette de Limoux Méthode Ancestrale: 100% Mauzac.
The method known as ancestrale is entirely natural. Its only components are the sugar in the Mauzac grapes when harvested and the weather, or even cosmic conditions. The process follows a particular chronology. It must ferments until alcohol content in the wine reaches 5-6°. The wine is then bottled in March with the old or waning moon. In the secrecy of the cellar, it then undergoes bottle fermentation and its alcohol content rises to 6-7°.
Jura
White Crémant du Jura is produced from a minimum of 50% Chardonnay, with the remainder provided by Savagnin. However, the region's key red varieties, Poulsard and Pinot Noir, constitute at least half of the encepagement dominate the rosé wines.
Loire
If you are lucky to find an affordable “Clos de la Coulèe de Serrant” Grand Cru, just go for it. Otherwise, it’s not the end of the world as there are far cheaper wines to enjoy here in the Loire valley.
Right in the middle part of this region indeed, winemakers seem to be pretty good at making sparkling wines. It is here indeed that wine lovers can drink the well known Crémant de Loire: the regional appellation for sparkling wines from Anjou-Saumur and Touraine.
To make this appellation, other traditional Loire grape varieties may be used, although Chenin Blanc is the principal one.
These include the obvious choices of Chardonnay and Pinot Noir, but also Cabernet Franc, Pineau d'Aunis, Grolleau Noir and even Cabernet Sauvignon.
Conclusions
Do you want my 2 cents?
Well, then pick up two bottles of Crémant coming from two of the seven districts and compare them. The differences between the two of them would literally blow your mind (and you would drink them all in the snap of a finger as they are easy drinking…).