Crémant and Other Sparkling

Where it started

Crémant d'Alsace became an AOC in 1976.¹ In Burgundy, the Châtillonnais revived in the 1980s and is now almost entirely devoted to Crémant de Bourgogne.² U.S. law took its own route: American brands established on or before March 2006 may still print "champagne" with a place name; newer brands may not.³

Where and how it's made

Alsace: Crémant d'Alsace makes up about a quarter of the region's wine.¹ Burgundy: the Châtillonnais, about 250 hectares northwest of Dijon, uses Pinot Noir and Chardonnay on hard limestone.² Loire: Chenin picked at the start of harvest gives racy dry wines with fine bubbles, and Chardonnay is blended in for Crémant de Loire and Saumur Brut.⁴ South Africa: Cap Classique is sparkling wine made by the traditional method.⁵ South African bottle-fermented wine must spend at least 60 days fermenting and nine months in production including maturation.⁵

In U.S. federal standards, crémant appears in the crackling-wine group, defined as normally less effervescent than champagne.[^cfr4.21] That is a U.S. label class. In the EU, crémant is a white or rosé quality sparkling wine from hand-harvested grapes, made sparkling by a second fermentation in the bottle.⁶

How to taste it

Treat it like Champagne: tulip glass, well chilled. Look for orchard fruit and a lighter toast than Champagne. Pairings: quiche, smoked trout, mushroom tart.

Styles and what the label means

• Crémant d'Alsace — Alsace AOC since 1976.¹
• Crémant de Bourgogne — white or rosé, Pinot Noir and Chardonnay led.²
• Crémant de Loire / Saumur Brut — Chenin-based.⁴
• Cap Classique — South Africa's traditional method.⁵
• Champagne (U.S.) — only on brands from before 2006, with a place name.³
• Champagne — the original. champagne →