Cremant- French Sparkling Flashcards
Cremant
This term denotes a traditional method sparkling wine made in France outside the Champagne region. The rise of this group of AOCs came out of a deal struck in 1985. The EU banned the term Methode Champenoise for traditional method sparkling wines in order to stop Cava producers from using Methode Champenoise on Spain’s entry into the EU in 1986, hence protecting the Champagne region. The Champenois agreed to abandon the use of the word Cremant which was then adopted as generic term by many French sparkling wine producing region. The key regions producing Cremate are Alsace, Bordeaux, Burgundy, Die, Jura, Loire and Limoux
Cremant- Location:
Throughout France
Cremant- Climate:
Cool continental climate. Frosts and winter freeze are very serious hazards and wet weather can cause problems throughout the growing season.
- Alsace: dry continental
- Bordeaux: moderate maritime
- Burgundy: cool continental
Cremant- Vineyard
Generally the grapes for Cremant are picked earlier than the grapes for still wines in the region. Sometimes Cremant may be made from declassified still wines.
Hand harvested is required.
Minimum 9% abv (9.5% for Limoux)
Cremant- Grape Varieties
Alsace:
- White: Pinot Blanc, Pinot Noir, Chardonnay, Riesling, Pinot Gris, Auxerrois.
- Rose: Pinot Noir 100%
Bourgogne (White and Rose):
- Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir (minimum 30%). Alight, Melon, Sacy.
Gamay (maximum 20%).
Note: Red sparkling Burgundy comes under the AOC Bourgogne Mousseux which is not covered in the syllabus.
Bordeaux (White or Rose):
- White: Cabernet Franc, Cabernet Sauvignon, Careener, Malbec, Merlot, Muscadelle, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris (in total a minimum of 70%). Colombard, Merlot Blanc, Ugni Blanc (in total 30% or less).
- Rose: Cabernet Franc, Cabernet Sauvignon, Carmenere, Malbec, Petit Verdot.
Cremant- Winery
These wines must be made using the traditional method.
- Maximum juice yield: 100L/ 150kg.
- 3.5 bar minimum (4 bar for Alsace and Burgundy).
- Minimum 9 months on the lees.
- Minimum 12 months between triage and release from the domaine.
Cremant
Term used as France’s shorthand for the country’s finest dry sparkling wines made outside Champagne using the traditional method of sparkling winemaking. The term was adopted in the late 1980s, when the expression méthode champenoise was outlawed by the eu (and replaced by méthode traditionnelle). The principal provenances of modern Crémants are Alsace, Bourgogne (Burgundy), Loire, and Limoux. The best sparkling wines of luxembourg are also called Crémant. Crémant de Saumur and Crémant de Vouvray were the first non-champagne sparkling wines to use the term, and in the mid 1970s the Crémant de Loire appellation was born, soon followed by Alsace and Bourgogne. Bordeaux and Limoux joined the official Crémant appellations, created under inao authority, in 1990, and were followed by Die in 1993, Jura in 1995, and Savoie in 2014. Although grape varieties and terroirs vary from region to region, certain strict sparkling winemaking rules are imposed, including whole-bunch pressing; a maximum yield of 100 l per 150 kg of grapes (the same as champagne prior to 1993); a maximum sulfur dioxide content of 150 mg/l; a minimum of 12 months between initial bottling and release.
Cremant d’Alsace
Sparkling winemaking using the traditional method in Alsace dates from the late 19th century and in the 1980s became an important commercial activity, representing almost a quarter of the region’s output. Only the grape varieties Pinots Blanc, Noir, and Gris, together with the related Auxerrois, and Riesling and such Chardonnay as is planted in Alsace, may be used (i.e. no Gewurztraminer or Chasselas), and any rosé must be made entirely of Pinot Noir. Maximum yields are 80 hl/ha (4.5 tons/acre). The wines are well made, tend to have a particularly fine mousse, high acidity, and to be relatively light in body. Only if substantial proportions of Riesling are used do they acquire strong flavour. Production is in the hands of nearly 500 different small-scale producers whose blending capability is usually limited. A total of 3,523 ha/8,705 acres were devoted to the wine in 2012.
Cremant de Bordeaux
A small and declining amount of sparkling wine has been made in the bordeaux region since the end of the 19th century. Today production is controlled by a handful of companies which have not established a clear style or identity for the white and pink wines.
Cremant de Bourgogne
This appellation, created in 1975, replaced that of Bourgogne Mousseux (now used exclusively for sparkling red burgundy), under which name sparkling burgundy of all colours enjoyed considerable commercial success in the 1950s and 1960s. All grape varieties grown in burgundy are allowed into Crémant, although Gamay may not constitute more than a fifth of the blend. Yields are limited to about 65 hl/ha. rully in the Côte Chalonnaise and auxerre in the far north of Burgundy are the principal sources of Crémant de Bourgogne (côte d’or grapes being in general worth considerably more when sold as still wine), and there can be considerable stylistic differences between their produce. Crémant from southern Burgundy can be full and soft, a good-value alternative to bigger styles of champagne, while Crémant made in the north is usually much lighter and crisper. A total of 2,370 ha/5,860 acres were devoted to the wine in 2012.
Cremant de Die
Crémant de Die is a dry wine made by the traditional method from at least 55% clairette grapes with no more than 10% of the Muscat Blanc that is grown for another of the region’s three sparkling wines (see clairette de die for more details), and the balance Aligoté.
Cremant du Jura
The appellation was created in 1995 and by 2013 it represented more than 25% of Jura wine production. The wines may be white or rosé from any of the authorized jura grape varieties, although the white must be at least half Chardonnay, and the rosé at least half Poulsard or Pinot Noir. In practice, few Crémants du Jura are made from anything other than these grapes, although some interesting white blends with Savagnin are available. All but the largest producers have their base wine made sparkling by one of two specialist companies who then return the finished wines to individual producers to market. The best wines offer excellent value for money. As Chardonnay is Jura’s most planted variety, the Crémant appellation is particularly useful for underripe grapes in this relatively wet region and has a beneficial effect on the quality of still Chardonnay wines.
Cremant de Limoux
This appellation represents the increasing champenization of the ancient sparkling wines of limoux in a particularly cool, high corner of the southern Languedoc. In 1990, Blanquette de Limoux became an appellation reserved for sparkling wines made principally from the mauzac grape grown traditionally in the region, while Crémant de Limoux contains at least 50% Chardonnay, plus Chenin Blanc (20 to 40%), with Pinot Noir and Mauzac also permitted. In 2016 the regulations are set to change to make Mauzac a compulsory component (at least 15%) in the vineyard mix, and in the wine itself Chardonnay and/or Chenin Blanc and/or Pinot Noir may not constitute, separately or together, more than 80% of the blend; Mauzac must be no more than 30% of the blend. The same changes bring in the following regulation for Crémant de Limoux rosé: Mauzac must be no more than 30% of the blend, Chardonnay and Chenin Blanc together must constitute more than 65%, Pinot Noir must be no more than 15%. A very high proportion is made by the co-operative, although the produce of nearly 300 growers is used to make this most southerly Crémant. A total of 846 ha/2,090 acres were devoted to the wine in 2012.
Cremant de Loire
Crémant de Loire was created in 1975 and encompasses the Anjou-Saumur and Touraine regions. Most of the middle Loire’s wide palette of grape varieties may be used to produce Crémant, with the notable and sensible exception of Sauvignon Blanc, whose aroma has yet to prove itself an attractive sparkling wine ingredient. grolleau grapes may not represent much of any blend, and in practice Chenin Blanc is the most common dominant component, clearly distinguishing the flavour of most Crémant de Loire from Crémants made from Pinots and Chardonnay to the east. Yields are limited to 50 hl/ha. Levels of winemaking are generally high among the nearly 200 producers (including four co-operatives and several important négociants) and an increasing level of complexity in the bottle is evident. Some producers have been Loire offshoots of Champagne houses, notably Langlois Chateau of bollinger, Gratien & Meyer of Alfred Gratien, and the ambitious Bouvet-Ladubay of Taittinger.
Cremant de Luxembourg
Luxembourg has a long tradition of sparkling winemaking, and its particularly acid wines were at one time valued as base wines for sekt. The Crémant de Luxembourg appellation was created in 1991, following the INAO rules laid down for French wines. Permitted grape varieties are Elbling, Pinot Blanc, Rivaner (Müller Thurgau), Auxerrois, Chardonnay, and Riesling for white wines, Pinot Noir for rosé.
