A crémant is a sparkling wine made in the Traditional Method (the one used in Champagne), in a specific geographic zone.
The Loire is the 2nd biggest producer of sparkling wine in France after Champagne.
Here we have the appellation Crémant de Loire but there are other regions in France that are also permitted to make a crémant.
Crémant d’Alsace
Crémant de Bourgogne
Crémant de Die
Crémant de Bordeaux
Crémant de Limoux
Crémant de Jura
Crémant de Savoie
Like with other wines, each regional appellation will have its ‘cahier de charges’ (list of rules including permitted grape varieties).
Crémant de Loire covers a broad area including the vineyards of Anjou/Saumur and Touraine. Here you’ll find Chenin Blanc, Chardonnay, Cabernet Sauvignon, Cabernet France as well as Pineau d’Aunis, Grolleau Noir, Grolleau Gris, Orbois and Pinot Noir.
Crémant de Bourgogne is made from Gamay, Pinot Gris, Chardonnay, Pinot Noir, Aligoté, Melon, Pinot Blanc and Sacy.
Crémant de Limoux is predominantly Chenin and Chardonnay.
Crémant de Bordeaux is likely to be Sauvignon, Semillon and Muscadelle.
Grapes for Crémant MUST be hand harvested and whole bunch pressed (In the Vouvray appellation for example, grapes may be machine harvested).
These wines represent great value for money at a price far inferieur to Champagne.
