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.
” Glass adds: “The other factor paving the way for Crémant is that Prosecco has been dominating the sparkling market for several years. Prosecco allowed consumers to enjoy fizz in a more casual way, whilst Champagne is still seen by many for celebrating that special occasion. Consumers are now ready and willing to explore alternative styles while the price point of Crémant is often between that of Prosecco and Champagne.
We work with suppliers of Crémant from Alsace to Bourgogne and Limoux, amongst others. Consumers can ‘travel’ through France reassured by the Crémant label and discover the nuances of each region.” But how can you fake being an expert with your new-found fizz without actually being one? The expert advises: “Firstly, not many people know that sparkling wines should be chilled for three to four hours before serving, not just for an arbitrary 20 or 30 minutes.
Serving at the right temperature will ensure the drinker gets the very best from the fizz. Secondly, when opening a bottle, you don’t need to hear that loud bang. A gentle pop is much better! Hold the bottle in one hand, the cork in the other, and keep the former at a 45-degree angle.
Gently twist the bottle, not the cork, and ease the latter out of the neck, holding onto it at all times. Finally, when it comes to pouring, you want to do it in two stages to stop it from fizzing over. One simple hack to stop this happening is to pour fizz into a third of each flute, wait for a few seconds until the bubbles have gone down, then top it up.
” Just in time for raising a toast, we've rounded up the best Crémant for celebrating with. Luxury doesn’t get much more affordable. Shop now.
