Crémant

Question 1

Introduction of Crémant.

Answer 1

• The term denotes a traditional method sparkling wine made in France outside the Champagne region.
• Rise of Crémant AOC after a deal struck in 1985. The EU banned the term Méthode Champenoise for traditional method sparkling wines in order to stop Cava producers to use this term on Spain’s entry into the EU in 1986, hence protecting the Champagne region. The Champenois agreed to abandon the use of the word Crémant which was then adopted as a generic term by many French sparkling wine regions.
• Key regions of Crémant: Alsace, Bordeaux, Burgundy, Loire and Limoux. Crémant is also made in Die, Jura and Savoie but are not needed for exam.

Question 2

Climat of Crémant sparkling wine.

Answer 2

1) Alsace: dry continental with risk of frost and winter freeze.
2) Bordeaux: moderate maritime with risk of rain throughout the growing season.
3) Burgundy: cool continental with risk of frost and winter freeze, and rain during the growing season.

Question 3

Vineyard of Crémant.

Answer 3

• Generally the grapes for Crémant are picked earlier than the grapes for still wines in the region. Sometimes Crémant may be made from declassified still wines.
• Hand-harvesting only.
• Minimum 9% abv (9.5% abv for Crémant de Limoux).

Question 4

Grape varieties of Cremant.

Answer 4

1) Alsace
• White: Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Auxerrois.
• Rosé: Pinot Noir 100%.

2) Bourgogne (White and Rosé)
Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir (minimum 30%), Aligoté, Melon, Sacy, Gamay (maximum 20%).

3) Bordeaux
• White: Cab Fr, Cab Sauv, Carmenere, Malbec, Merlot, Muscadelle, Petit Verdot, Sémillon, Sauv Bl, Sauv Gris (in total a minimum of 70%). Colombard, Merlot Blanc, Ugni Blanc (in total 30% or less).
• Rosé: Cab Fr, Cab Sauv, Carménère, Malbec, Merlot, Petit Verdot.

Question 5

Winemaking of Crémant.

Answer 5

• Must be made using the traditional method.
• A max juice yield is set which is slightly higher than in Champagne.
• Minimum pressure 3.5 bar (4 bar for Alsace and Burgundy).
• Minimum lees ageing 9 months.
• Minimum 12 months between tirage and release from the domaine.