Pour Crémant in a Tulip Glass
A tulip or white wine glass shows off Crémant's aromas better than a narrow flute.
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Grape Varieties
Crémant is France's best-kept sparkling secret: made the same way as Champagne, from regions all over France, often at a fraction of the price.
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Crémant is the name for French sparkling wine made by the traditional method in specific regions outside Champagne. The word appears right on the label, followed by the region, such as Crémant d’Alsace or Crémant de Bourgogne. These wines follow strict rules similar to Champagne’s: grapes must be harvested by hand, pressed gently, and the wine must get its bubbles from a second fermentation in the bottle, then rest on the yeast for at least nine months before release. The result is a sparkling wine with fine, persistent bubbles and the toasty, bready complexity that makes Champagne special. The difference is mostly about place and grapes. Each region uses its own local varieties, so Crémant from Alsace tastes different from Crémant from the Loire. Our guide to sparkling wine explains how Crémant fits into the wider world of bubbles, from Prosecco to Cava.
Crémant is made using the traditional method, called méthode traditionnelle, the same technique used in Champagne. First, hand-picked grapes are pressed gently and fermented into a dry, still base wine. Winemakers often blend several base wines for balance. Next, the wine is bottled with a small dose of sugar and yeast, sealed with a crown cap, and laid down in a cool cellar. The yeast eats the sugar, creating a second fermentation that traps carbon dioxide in the bottle as bubbles. The spent yeast, called lees, stays in contact with the wine for at least nine months, adding notes of brioche, toast, and nuts. Then the bottles are gradually tilted neck-down so the lees collect in the neck. The neck is frozen, the plug of yeast is removed, and a small dose of wine and sugar, called the dosage, sets the final sweetness level before the cork goes in. Read more in our how wine is made guide.
Eight French regions make Crémant, each with its own personality. Crémant d’Alsace from Alsace is the most widely produced, usually built on Pinot Blanc, with crisp apple and floral notes; its rosé is made from Pinot Noir. Crémant de Bourgogne from Burgundy uses Chardonnay and Pinot Noir, the same grapes as Champagne, making it the closest in style, with citrus, apple, and brioche. Crémant de Loire from the Loire Valley often features Chenin Blanc, giving notes of quince, honey, and bright acidity. Crémant de Limoux from the Languedoc blends Chardonnay, Chenin Blanc, and local Mauzac. Crémant du Jura from the Jura is crisp and mineral. Crémant de Bordeaux, Crémant de Die, and Crémant de Savoie round out the list. Luxembourg also makes Crémant under its own rules.
Crémant tastes crisp, fresh, and elegant, with fine bubbles and a creamy texture. Most bottles show green or yellow apple, pear, and citrus, plus bready, toasty, or nutty notes from aging on the yeast. The exact flavors depend on the region. Alsace Crémant is often floral and appley, with a light, delicate feel. Burgundy versions are the most Champagne-like, with citrus, brioche, and a fuller texture. Loire Crémant made from Chenin Blanc has honeyed quince and very bright acidity. Rosé Crémant, usually from Pinot Noir, adds strawberry and raspberry flavors. Most Crémant is made in a Brut style, meaning dry, with just a touch of sweetness for balance. You may also see Extra Brut or Brut Nature for drier wines, or Demi-Sec for sweeter ones. Compared with Champagne, Crémant usually spends less time on the lees, so it tastes a little fresher and fruitier, with slightly less toasty depth.
Serve Crémant well chilled, at 43–48°F. That is about three hours in the fridge, or 20 to 30 minutes in a bucket of ice and water. Use a tulip-shaped glass or a white wine glass rather than a narrow flute; the wider bowl lets you enjoy the aromas while preserving the bubbles. Open the bottle gently by holding the cork and turning the bottle, not the cork, so it releases with a soft sigh; our guide to opening a wine bottle covers the technique. Crémant is one of the most food-friendly wines there is. Its acidity and bubbles cut through salt and fat, so it is perfect with fried foods, potato chips, gougères, oysters, and smoked salmon. It shines at brunch with eggs Benedict or quiche. Try Alsace Crémant with tarte flambée, or rosé Crémant with charcuterie. An opened bottle with a sparkling-wine stopper keeps its fizz for one to three days.
Look for the word Crémant followed by a region on the label. Crémant de Bourgogne is a great choice if you love Champagne, while Crémant d’Alsace is often the best value and widely available. Crémant de Loire is ideal if you like bright acidity and a hint of honey. Check the sweetness level: Brut is the most common and food-friendly. Most bottles cost $15 to $30, making Crémant a smart alternative to Champagne for parties and celebrations; it appears on our list of best New Year’s Eve wines. For a fun comparison, taste a Crémant next to a Champagne, a Spanish Cava, and a Prosecco. Cava uses the same method with Spanish grapes, while Prosecco is made in pressurized tanks and tastes fruitier and lighter. Our Champagne vs. sparkling wine guide explains the differences in more detail.
| Region | Main Grapes | What to Expect |
|---|---|---|
| Crémant d'Alsace | Pinot Blanc, Riesling, Pinot Gris, Chardonnay | Crisp apple, floral, light and delicate |
| Crémant de Bourgogne | Chardonnay, Pinot Noir | Citrus, brioche, closest to Champagne |
| Crémant de Loire | Chenin Blanc, Chardonnay, Cabernet Franc | Quince, honey, very bright acidity |
| Crémant de Limoux | Chardonnay, Chenin Blanc, Mauzac | Ripe apple, citrus, creamy texture |
| Crémant du Jura | Chardonnay, Pinot Noir | Mineral, crisp, nutty notes |
| Rosé Crémant (various) | Pinot Noir and other reds | Strawberry, raspberry, fresh and dry |
A tulip or white wine glass shows off Crémant's aromas better than a narrow flute.
Brut Crémant is dry, versatile, and works with almost any appetizer.
Crémant de Bourgogne offers a Champagne-like style at a friendlier price.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizNo. Both are French sparkling wines made by the traditional method, but Champagne can only come from the Champagne region. Crémant comes from other French regions, uses local grapes, and usually ages on the lees for less time.
Most Crémant is Brut, which is dry with just a touch of sweetness for balance. Extra Brut and Brut Nature are drier. Demi-Sec Crémant is noticeably sweeter. Check the label to know which style you are buying.
Crémant is made by the traditional method with a second fermentation in the bottle, giving fine bubbles and bready notes. Prosecco is made in large tanks, which keeps it fruitier, lighter, and frothier, with flavors of pear and green apple.
The word Crémant comes from the French for "creamy," a nod to the wine's soft, creamy bubbles. Today it is a protected term for French traditional-method sparkling wines from specific regions outside Champagne.
Say it "kreh-MAHN," with a soft, nasal ending and a silent "t." Crémant d'Alsace is "kreh-MAHN dahl-ZAHSS," and Crémant de Bourgogne is "kreh-MAHN duh boor-GOHN-yuh."
Yes. Crémant follows strict rules, including hand harvesting, gentle pressing, and bottle fermentation with at least nine months on the lees. Many bottles rival entry-level Champagne in quality at a much lower price.
