Crémant - anything but Champagne

History and origin

Crémant is an elegant sparkling wine that is mainly produced in France. It is now also appreciated in other countries for its quality and variety. The term crémant was originally used for champagnes, which had a lower pressure and therefore a "creamier" mousse. Over time, Crémant developed into an independent designation for quality sparkling wines from regions of France outside Champagne.

In 1975, French wine law officially introduced the term "crémant". Since then, crémants have had to adhere to certain production methods, including traditional bottle fermentation, which is similar to the Champagne process. A prominent example of the long tradition and expertise in crémant production is the Ladubay house. A winery that has been known for its exquisite crémants from the Loire Valley since 1851.

Grape varieties and production process

The production of crémant requires a high degree of craftsmanship and precision. Starting with the careful selection of grape varieties. Traditional white grape varieties such as Chardonnay and Pinot Blanc are known for their contribution to fine, elegant sparkling wines. Red grape varieties such as Pinot Noir are also used for some crémants. These are used to produce crémant rosé with complex aromas and structures. This diversity enables winegrowers to create a wide range of crémant styles. From brut, which impresses with its dry, crisp nature, to sweeter varieties.

The variety of crémants results from the different grape varieties grown in the respective regions. The most common grape varieties used for the production of crémant are

• Crémant d'Alsace: Mainly from Pinot Blanc, but also Riesling, Pinot Gris, Pinot Noir, Auxerrois and Chardonnay.
• Crémant de Bourgogne: Chardonnay and Pinot Noir are the predominant varieties, supplemented by Gamay, Aligoté and Sacy.
• Crémant de Loire: A wide range of grape varieties, including Chenin Blanc, Chardonnay, Cabernet Franc and Pinot Noir.
• Crémant de Bordeaux: Mainly Semillon, Cabernet Franc and Merlot.
• Crémant du Jura: Mainly Chardonnay, supplemented by Pinot Noir, Poulsard and Trousseau.

Each grape variety brings its own characteristic aromas and properties to the crémant. This results in an impressive variety of flavor profiles.

Growing regions and terroir

The quality of a crémant is largely determined by the terroir. In other words, the combination of soil, climate and topography of the growing areas. France's rich and varied landscapes offer ideal conditions for the production of first-class sparkling wines. From the limestone-rich soils of the Loire Valley, where wineries such as Ladubay are based, to the sun-drenched slopes of Bourgogne. Each growing region is characterized by unique characteristics that are reflected in the crémants.

Crémant is therefore produced in different regions of France, with each region having its own unique characteristics and regulations. The most notable growing regions include:

• Alsace (Alsace): Known for Crémant d'Alsace, this region benefits from a dry and sunny climate. It offers ideal conditions for the ripening of the grapes.
• Bourgogne (Burgundy): Crémant de Bourgogne is produced here in a climate that has both continental and maritime influences. This results in an excellent balance of acidity and fruit.
• Loire: This region is known for its diversity of microclimates. It produces Crémant de Loire with a wide range of flavor profiles.
• Bordeaux: Although primarily known for still wines, this region also produces Crémant de Bordeaux. It benefits from the temperate climate and diverse soil types.
• Jura: The cool climate and unique soil conditions here are ideal for the production of Crémant du Jura. It is known for its fresh and delicate taste.

Climatic conditions

The climate plays a decisive role in the production of Crémant. The specific climatic conditions of each region influence the ripening process of the grapes and also the final characteristics of the wine. A cooler climate, for example, promotes slower ripening, resulting in higher acidity and freshness in the wine. While warmer conditions promote faster ripening and therefore riper fruit flavors.

Soil composition

The composition of the soil varies greatly between the different crémant production areas and has a significant influence on the character of the wine:

• Limestone and chalk: These soils are found in Champagne and parts of the Loire Valley. They contribute to the minerality and freshness of the wines.
• Clay and limestone: Common in Burgundy and the Jura. These soils provide good water drainage and promote powerful but elegant aromas.
• Sand and gravel: In the Bordeaux region, these types of soil lead to good heat retention. And they contribute to the ripeness and complexity of the aromas.

The combination of climatic conditions and soil characteristics in each growing area contributes to the identity and diversity of Crémant. These factors influence not only the choice of grape varieties, but also the cultivation methods and wine-growing style.

Ageing

The ageing of Crémant follows strict guidelines in order to guarantee the quality and uniqueness of this sparkling wine. A central feature is the method of traditional bottle fermentation. Similar to the process used in the production of champagne. This method involves

• First fermentation: The transformation of grape juice into wine through fermentation.
• Second fermentation: After adding a mixture of sugar and yeast to the base wine, it is sealed in bottles. The second fermentation is then started. This produces carbon dioxide, which gives the crémant its sparkling bubbles.
• Maturation on the lees: Crémant must mature on the lees for a legally prescribed minimum period. This gives it complexity and finer aromas. The ageing period varies depending on the region, but is generally at least 9 months.
• Disgorging: Removal of the yeast deposits by freezing the neck of the bottle and removing the ice plug containing the yeast.

Flavors and food recommendations

Crémant is known for its fine bouquet and range of aromas. These range from fresh citrus notes to ripe berries. The art of the winemaker is to bring out the variety of aromas through the selection of grape varieties and the fine-tuning of the ageing process. A brut Crémant, characterized by its dryness and freshness, is an excellent aperitif or accompaniment to seafood, for example. Its elegant structure and subtle fruity aromas also make it the ideal partner for light starters and poultry dishes.

Crémant is characterized by a variety of aromas. These depend on the grape variety used and the specific terroir of the region. Generally speaking, crémant often has fresh, fruity and floral notes. There are also nuances of citrus fruits, green apples, pears, peaches and apricots, as well as floral and sometimes nutty or creamy undertones.

Food recommendations

Crémant is a versatile accompaniment to many dishes. Its freshness and versatility make it an excellent choice for:

• Aperitif: A glass of Crémant is the perfect start to a meal or celebration.
• Seafood and fish: The crémant's tangy acidity harmonizes perfectly with the delicacy of seafood and fish dishes.
• Light starters: Salads, carpaccio and other light starters are complemented by the freshness of crémant.
• Poultry and white meats: Crémant can enhance the delicate flavors of poultry and white meats.
• Cheese: Goat's cheese and creamy cheeses in particular benefit from the balance provided by Crémant.
• Desserts: Fruit-based desserts or light cakes are an excellent combination.

Crémant therefore offers a wide range of enjoyment possibilities. Its elegance and diversity make it a valued addition to any table.