The term 'sparkling wine' is an umbrella under which all wines obtained by a second fermentation are included. However, it is important to emphasise that not all bubblies are the same: just as not all sparkling wines are Metodo Classico, not all French bubblies are Champagne, although the latter is the nation's most iconic. Another notable countryman has made his way onto the wine scene, attracting the attention of critics and enthusiasts alike: Crémant.

Here is a guide to Crémant wines, with a brief look at terroir and production methods and a focus on tasting them!

Production method and differences with Champagne

In addition to grape varieties and production area, one might think that Champagne and Crémant are also distinguished by their production method, but this is not the case. Both are worthy offspring of the famous and prized méthode champenoise, but with a slight difference that gave rise to the so-called Crémant method.

After pressing and the first fermentation, a second fermentation in the bottle also takes place in the case of this sparkling wine. The contact between sugars and yeasts stimulates the production of carbon dioxide and allows effervescence to develop. In this case, however - unlike with Champagne - the pressure inside the bottles may not exceed 5 atmospheres.

This is followed by the classic period of maturation on the lees, which for Crémant corresponds to a minimum of 9 months (as opposed to 12 for Champagne), the freezing of the neck of the bottle to carry out dégorgement, i.e. the removal of the lees, and dosage. For Champagne, the specifications allow the use of wines of different types, whereas for Crémant, only wines of a specific vintage are permitted.

Characteristics of Crémants and food pairings

The variety of terroir that gives life to these sparkling wines is reflected to a remarkable degree in their many organoleptic nuances, which is why it is not easy to describe them unambiguously, except by experiencing the best Crémant wines of Svinando.

Crémant de Loire Brut Nature 2021

The Loire wine region presents diners with an excellent label, the Crémant de Loire Brut Nature 2021, vinified according to organic methods. The elegant and subtle perlage expresses all the elegance and freshness of this wine, which displays an organoleptic bouquet of exotic fruit, with vinous aromas and a slight minerality that liven up the olfactory examination, preparing it for the sip. The mineral note is confirmed on the palate, fresh and satisfying.

Excellent with the whole meal, this sparkling wine is at its best at parties and aperitifs, for example with mini vegetable rustics, sandwiches and canapés, shrimp or seafood salads, meat or fish carpaccio, but also with platters of soft cheeses.

Crémant de Bourgogne Brut Blanc des Noirs

Made from pure Pinot Noir grapes, Crémant de Bourgogne Brut Blanc des Noirs is the fine result of a white vinification of a dark berry variety. This is achieved through soft pressing and the immediate separation of the skins, so that they do not excessively colour the must. The organoleptic nuances of the grapes, however, remain and can be perceived in the vibrant hints of candied fruit, white fruit and dried fruit that characterise this wine. The sip amplifies these notes, giving a lively and full taste.

As with its white and rosé cousins, this Crémant goes well with fish dishes, from aperitifs to main courses, proving an excellent companion for crudités, tuna meatballs, crusted salmon fillets or grilled swordfish steaks. However, its organoleptic notes also go well with white meats, from the more classic baked chicken to kebabs, from pies to summer salads of chicken, potatoes and green beans.

Crémant de Bourgogne Rosé

If the white sparkling wines are a must-have and the reds a pleasant discovery, the rosé versions of this wine are also worthy of note, as in the case of Crémant de Bourgogne Rosé. The delicate pink colour, mottled with salmon hues, is the first thing that jumps to the eye on examination, but it is only when the nose approaches the glass that the senses can be said to be satisfied, thanks to the elegant notes of red fruits and citrus fruits. On tasting, this wine surprises with its enveloping taste, which goes well with fish starters, white meats and vegetables.

Some of the best food pairings with this Crémant include shrimp kebabs, a classic octopus or squid salad, with carpaccio, meatballs or mini salmon croissants, with a rich chicken and turkey grill, with baked vegetables or vegetarian rustic pies.

Zone, terroir and production method of the best-known alternative to Champagne

Compared to Champagne, which can only see the light of day in the region of the same name, the regulations governing the production of Crémant - the French sparkling wine - are more permissive and do not stipulate a single area for the cultivation of vines and vinification.

Nevertheless, there are some areas that have focused more than others on the production of this elegant French wine:

• Alsace: in the north-east of the country, this is the most important Crémant production area, responsible for the birth of at least 50% of these sparkling wines. The vines (the most widely used blend is with Pinot Blanc at the base) are exposed to an average warm and sunny climate, moderated by the proximity of the Vosges mountains. The soils are varied, with a predominance of granite, basalt, schist, clay, chalk and limestone.

• Bordeaux: an area in the South of France, characterised by an oceanic climate that gives the grape varieties (those cultivated for Crémant are many, including Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot and Sauvignon Blanc) rather mild temperatures. The organoleptic complexity of the sparkling wines comes from the presence of clay, limestone, sand and gravel in the soils.

• Burgundy: to the south of Champagne, it holds the record for the production of fine, decisive reds, but allocates part of its Chardonnay and Pinot Noir grapes to Crémant, giving rise to cooler declinations, if produced towards the north of the region, and more intense ones towards the south.
  Characterised by a climate somewhere between oceanic and continental, cold in winter, warm in summer and moderately rainy, the vineyards of Burgundy have mixed soils of clay and limestone.

• Loire: Crémant production in this area focuses particularly on Chenin Blanc, which grows in a terroir with a continental climate and soils rich in limestone, chalk and flint.

• Jura: a strip of land in the eastern part of France, situated partly on flat land and partly near the plateaus. The most widely used grape varieties for the production of Crémant sparkling wines are Chardonnay, Pinot Noir, Trousseau and Poulsard, which grow in a semi-continental climate that exposes them to low temperatures, but also a good amount of sunlight. The soils change from one sub-zone to another, offering a mixture of clay, marl, silica and limestone.

• Savoie: the grape varieties cultivated here for the production of Crémant are mainly Jacquère and Altesse, often used together with Chardonnay, Aligoté, Mondeuse and Pinot Noir. The climate is continental in the north, but welcomes Mediterranean nuances towards the south, which mitigate the colder temperatures. The soils accommodate limestone, marl, schist and clay, depending on the sub-zone.

• Languedoc (Limoux): its Crémants are made from Chardonnay, Chenin Blanc. Mauzac and Pinot Noir, which enjoy continental-Mediterranean climates, mitigated by the proximity of the Pyrenees. The soils are composed of clay and limestone, excellent for the production of sparkling wines, for which this region is famous.

• Rhone Valley (Die): southeast of the country, it follows the line of the river of the same name. The area is characterised by hot summers and frosty winters, with powerful winds and good sun exposure. The soils are granitic in the north, with excellent drainage capacity, and composed of pebbles in the south. Crémant wines are grown here mainly Clairette Blanche, Aligoté and Muscat Blanc.

A brief history of Crémant wines

The history of Crémant is intertwined with that of Champagne in almost every respect, as both are derived from the perfection (in the 17th century) of the Champenoise Method.

Originally, however, the term Crémant was used to refer to all bubbles produced within the European Economic Community that had a moderate effervescence, below 5 atmospheres of pressure. The name of these wines means 'cream-like', indicating the soft froth that characterises them.

The extension of the nomenclature to all Community products also implied the inclusion of Champagnes with low effervescence. In 1994, however, Champagne obtained the right to change the name to all sparkling wines produced with the traditional method within regional borders and to have the exclusive right to the term méthode champenoise.

This is how all other French sparkling wines produced with this method came to be called Crémant, characterised perhaps by inferior quality, but also by an undeniable elegance.

After this trip to France to discover Crémant wines, don't miss Svinando's selection of bubbles!