You know the deal; the more some folks learn about a topic, the more shortcuts/slang/acronyms/initials/technical jargon can be tossed around. I’m here to help you understand those sometimes mysterious words and phrases, thus - Wine Words Demystified!
This week’s word is Crémant (cray mahn)
According to Karen MacNeil‘s The Wine Bible:
…crémant is reserved for French sparkling wines made outside the Champagne region using the METHODE CHAMPENOISE…it was once used to describe a Champagne with about half the usual effervescence, often called a creaming wine.
Crémant is French for “creamy”. I’m more familiar with how the word is used these days – for French sparkling wines made outside of the Champagne region. By French law, they can’t be called champagne and no reference can be made to that region. For example, Crémant de Limoux, or Crémant de Bourgogne, which are sparkling wines made in the Limoux and Burgundy regions of France respectively. Currently there are seven appellations in France that are allowed to use the designation crémant in their name. In my experience, if you’re looking for value in sparkling wine from France, look to one of those regions. They are made from high-quality hand-picked grapes like Champagne, using the same traditional painstaking method used to produce Champagne, but priced much more reasonably!
I recently came across this sparkler from Schramsberg (click here to read my review)…
It’s a great example of a crémant in the more traditional sense – it refers to a sparkling wine with less pressure and softer effervescence ((less carbon dioxide equals fewer bubbles). Traditional Champagne, and other sparkling wines are bottled at 5-6 atmospheres, whereas this wine is bottled at 2-3 atmospheres. The lower pressure results in the wine having a creamier, softer feel in your mouth.