Crémant

What it is

'Crémant' is a term reserved for traditional-method sparkling wines made under specific rules; France has several appellations, including Alsace, Burgundy, Loire, Limoux, Jura, Bordeaux, Die and Savoie, and the term is also used in Luxembourg. Each area works with its own grapes, so the style varies: Chardonnay and Pinot Noir in Burgundy, Pinot Blanc and other Alsace varieties in Alsace, Chenin Blanc in the Loire. In general they are fresh, fine-bubbled sparkling wines with yeasty, brioche notes from ageing on the lees. They share their method with Champagne but have their own regional profiles.

How it is made

It is made by the traditional method: the base wine is bottled with yeast and sugar, undergoes a second fermentation in the bottle and rests on its lees before disgorgement. The grapes are whole-bunch pressed, and each appellation sets its permitted varieties and minimum ageing.

What to serve it with

• Aperitifs and canapés
• Oysters and shellfish
• Tempura and fried food
• Soft cheeses
• Fish in light sauces

On the wine list

• It is often an excellent by-the-glass alternative to Champagne: the same method, usually at a more accessible price.
• Show the appellation (Crémant d'Alsace, de Bourgogne, de Loire…) and the sweetness level (Brut, Extra Brut) to guide guests.
• Never present it as 'Champagne': it is a common mistake and the Champagne name is protected.