Crémant

Crémant (pronounced kreh-mont) is a style of French sparkling wine made from a blend of different wine grapes. It is made in the same way as Champagne, meaning it can taste similar to France’s most famous sparkling wine, depending on factors such as winemaking style and terroir.

The difference lies in where it’s made. Crémant is produced all over France. But only the sparkling wines made in the Champagne area can be called Champagne.

The good news is that Crémant is often a fraction of the price of Champagne, and just as good quality.

Crémant is loved for its delicate bubbles, creamy texture, and fruity peach and green apple flavours with honey notes. Some of the most popular styles of Crémant include Crémant de Loire, Crémant d’Alsace and Crémant de Luxembourg. These white sparkling wines are renowned for their consistently high quality, zesty characteristics and complex flavours. Delicious rosé styles of Crémant wines are also available.

If you're interested in learning more, read our beginner's guide to Crémant

Crémant sparkling wines are a blend of different types of grapes. These include Pinot Blanc, Pinot Gris, Riesling, Chardonnay, Pinot Noir, Gamay and Chenin Blanc. Sometimes, native French grapes such as Auxerrois, Sacy, Aligoté, Melon de Bourgogne and Mauzac (also known as Blanquette) are also used.

To create a rosé sparkling Crémant, French winemakers typically use only Pinot Noir or Pinot Noir blended with Gamay.

Crémant wine is made in a similar way to Champagne. It starts with hand-picking and pressing the grapes quickly to get the juice. This juice then ferments as usual, turning it into a still wine.

This still wine is poured into bottles, and some yeast and sugar are added. The bottle is then sealed with a temporary crown cap, and the wine is left inside the bottle for a second fermentation. Carbon dioxide is produced as the yeast consumes the sugar, which becomes the bubbles in the wine.

The wine is then aged for at least nine months, though more typically 12 months. During this time, it’s left on the dead yeast (known as ‘lees’), giving the wine a more complex flavour and a creamy texture.

The dead yeast is removed from the bottle, and a bit of ‘dosage’ (a wine and sugar mixture) is added. The bottle is then sealed with a cork and is ready to be sold. This creates the Crémant we know and love – a sparkling wine with delightfully delicate bubbles.

Crémant is made all over France and elsewhere, with winemakers in areas such as Alsace, Burgundy, the Loire Valley and Limoux renowned for their Crémant wines.

• Crémant de Loire – This Crémant comes from the Loire Valley in France. It is typically made from Chenin Blanc, Cabernet Franc and Pinot Noir grapes. The wine is known for being fresh and zesty. It usually has delicate flavours of citrus fruits, orchard fruits, chamomile and honey. 
• Crémant d’Alsace – Alsace is home to over half of France’s Crémant production. Winemakers there create both white and rosé Crémant wines ranging from dry to off-dry. It is typically made with a base of Pinot Blanc blended with Pinot Gris, Riesling, Chardonnay, Pinot Noir and Auxerrois. Crémant d’Alsace wines are floral and elegant, often with a flinty hint. The rosé version of Crémant d’Alsace is made from just Pinot Noir.
• Crémant de Limoux – This type of Crémant comes from the Languedoc-Roussillon wine region in southern France. Typically made from a blend of Chardonnay, Chenin Blanc and Mauzac, Crémant de Limoux is one of the most sought-after Crémants. The elegant wine is known for its fine bubbles and citrus, white blossom and toast notes. 
• Crémant de Luxembourg – Crémant de Luxembourg is famous for its fine bubbles, consistent high quality and balance of freshness and complexity. Ranging in style from light and fruity to rich and full-bodied, expect notes of crisp green apple, citrus and stone fruits, with older bottles developing flavours of brioche, honey and nuts.
• Crémant de Bordeaux – Food-friendly and affordable, white Crémant de Bordeaux is known for its fresh aromatic complexity, with delicate bubbles and notes of juicy orchard fruit, white blossom and biscuit. Rosé styles made from Cabernet Franc and Merlot offer a delightful fruitiness with red berry flavours.
• Crémant de Jura – These wines are made from a blend of Chardonnay, Pinot Noir, Poulsard, Savagnin, Pinot Gris and Trousseau. They are known for their light bubbles and refreshing acidity. Expect generous notes of white peach, green apple, pear, verbena and honey.
• Crémant de Die – From the Die region of France’s Rhône, Crémant de Die is made chiefly from the Clairette grape, with a small amount of Aligoté and Muscat. Crémant de Die features light, fine bubbles and a refreshing acidity. Expect notes of green apple, pear and citrus, paired with floral undertones and a distinctive minerality from the region’s limestone soils.
• Crémant de Savoie – From eastern France, Crémant de Savoie wines are light and delicate, with lively acidity and stone fruit and citrus notes. They are often created from a blend of Jacquère, Altesse, Chardonnay, Chasselas and Aligoté grapes. Rosé styles have bright, tart red berry hints thanks to the Mondeuse grapes used.
• Crémant de Bourgogne – These sparkling wines can range from crisp and fresh to rounded and rich. Less complex than other Crémant wines, they are still deliciously floral and citrusy. They are typically made from a blend of Chardonnay and Pinot Noir with occasional additions of Gamay, Pinot Blanc, Sacy, Pinot Gris, Aligoté and Melon de Bourgogne. Rosé Crémant de Bourgogne wines are made from the tried-and-tested Pinot Noir and Gamay blend.

The taste of Crémant can vary depending on the grape used, winemaking styles and where it’s made.

Crémant tends to be more fruit-forward than Champagne and often has a fresh, crisp acidity, making it refreshing and easy to drink. Typical flavours include orchard fruits such as green apples and pears, stone fruits such as peach or apricot, citrus, white blossom and honey.

As the wine ages, the flavours of Crémant can deepen, creating more complex layers that remind some people of toasted bread, nuts and cream.

Crémant wines are an excellent choice for many kinds of food. Their acidity and bubbles make them a fantastic match for seafood such as prawns, scallops, oysters or a tempting chunk of white fish.

Crémant goes well with light bites, too – think cheese or charcuterie boards. The wine’s acidity and bubbles can balance out the richness of these foods, keeping your palate refreshed.

Its fruity and creamy notes shine nicely with poultry and pork dishes. If you prefer vegetarian meals, try it with a light vegetable risotto, a quiche or a salad.

And don’t forget dessert! Some Crémants with a little more sweetness can match up with desserts like fruit tarts and creamy dishes. Or you could enjoy a glass on its own as a sweet finish to your meal.

Crémant, like other sparkling wines, is best served chilled – typically between 6-10°C. This will help maintain its refreshing bubbles and let its light, bright flavours and aromas shine.

Crémant is traditionally served in a flute or a tulip glass. Their shape helps direct the flow of bubbles and concentrate the wine’s aromas. A narrow flute retains the wine’s bubbles best, while a tulip glass’s wide bowl better captures its complex aromas.

Remember to pour the wine gently down the inside of the glass to preserve its delicate bubbles.

Learn more about serving temperatures in our wine temperature serving guide.