If Champagne is the king of special occasion tipples, Prosecco is undoubtedly the queen, while Cava might just be the heir. So where does that leave Crémant? A spare? We think not. As the unsung hero of sparkling wine, it’s made the same ‘traditional method’ as Champagne but can’t be called as such because it’s produced outside of the French region, while it’s aged for a minimum of nine months to form its rich texture, dry flavour and soft bubbles.
There are eight official styles of Crémant you’ll find on the shelves, but the main ones are Crémant d’Alsace, Crémant de Bourgogne, Crémant de Loire and Crémant de Limoux, each with a distinctive profile. Kathryn Glass, buying manager and wine educator at independent wine and spirits supplier Kingsland Drinks , says: “I’ve been a long-time convert to Crémant so it’s really heartening to see that sales are booming in the UK. The surge in popularity is down to consumers beginning to understand its value and quality.
The fact that Crémant is made using the traditional method of secondary fermentation in the bottle, just like Champagne, but at a fraction of the price, is one aspect. But it’s also aged on its lees before release, like Champagne , so there’s a style crossover there. Although the legal restrictions allow a shorter ageing period in Crémant versus Champagne, consumers can still appreciate some of that biscuity, brioche-style complexity so highly coveted in many Champagnes.
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