In France, you can enjoy Champagne and sparkling wines, lightly sparkling wines, perl wines (or perlant wines), and fizzy wines. But what is the difference between all these bubbles?
What is a sparkling wine?
A sparkling wine (or fizzy wine) is a wine containing carbon dioxide generated during fermentation. Carbon dioxide is also called carbonic anhydride, carbon dioxide, or CO2. The gas must be present in sufficient quantities to give the wine bubbles and foam. It remains dissolved in the wine thanks to the airtight seal of the glass bottle and the mushroom-shaped cork, held in place by a wire cage.
A sparkling wine is the opposite of a still wine.
They do not all contain the same amount of gas in the bottle. Thus, we distinguish between:
- Fizzy wines: the CO2 level must be higher than 4g per liter.
- Lightly sparkling wines: the CO2 level must be between 2 and 4g per liter.
- Perl wines: the CO2 level must be between 1 and 2g per liter.
Below 1g per liter, the wine is considered a still wine.
Champagne, a controlled designation of origin with a unique history
Today, Champagne wines are considered the stars of sparkling wines, partly because of their exceptional clientele. The region's historical heritage, with Reims Cathedral where the kings of France were crowned, is also one of the reasons Champagne is so popular. Indeed, Champagne wine was traditionally enjoyed during coronation ceremonies.
At the time, the kings themselves bought Champagne for the court, making the wine not only popular and famous but also profitable. Indeed, on important occasions, Champagne was considered the only drink worthy of being served.
Champagne thus became a wealthy wine-growing region, with highly acclaimed wines and the means to invest significant effort in producing them.
The Champagne controlled designation of origin now has the strictest rules for sparkling wines, particularly regarding aging, since Champagne is the sparkling wine with the longest aging period (a minimum of 12 to 15 months).
Crémant
Crémant is a fizzy sparkling wine made using the traditional method (Champagne method). There are many Crémants from different appellation areas. These include Crémants from Alsace, Burgundy, Bordeaux, Jura, Die, Limoux, the Loire, Savoie, Luxembourg, and Wallonia.
Crémant production must comply with specifications specific to its region.
Originally, the word Crémant was used to describe a Champagne with half the pressure and which consequently had a lighter, creamy foam.
Crémant d'Alsace
Crémant d'Alsace is a fizzy wine with a controlled designation of origin. It is produced in the Alsace wine region and is mainly made from the Pinot Blanc grape variety, as well as Pinot Gris, Pinot Noir, Chardonnay, Riesling, and Auxerrois. There are no proportion requirements. Crémant d'Alsace rosé, which is fairly rare, is made from Pinot Noir.
The production method for Crémant d'Alsace is identical to that used for Champagne.
Less expensive than Champagne, it is also lighter. However, it keeps for much less time than Champagne, as it can be stored for a maximum of 5 years.
Crémant d'Alsace has become one of the leaders in the French fizzy wine market, after Champagne. With more than 35 million bottles produced each year, 80% of them for the domestic market, Crémant d'Alsace achieves excellent results.
Crémant de Bourgogne
Crémant de Bourgogne is a sparkling wine with a controlled designation of origin produced in the Burgundy vineyards, namely in the departments of Yonne, Côte-d’Or, Saône-et-Loire, and part of the Rhône.
The village of Rully, along with Tonnerre and Nuits-Saint-Georges, is the birthplace of Crémant de Bourgogne. In the 19th century, the population's taste for sparkling wines developed very rapidly. The village of Rully, already renowned at the time for its red and white wines, imported Champagne expertise to Burgundy.
The grape varieties used to make Crémant are Pinot Noir, Chardonnay, Pinot Blanc, Pinot Gris, Gamay, Aligoté, Melon, and Sacy.
Crémant du Jura
Like other Crémants, Crémant du Jura is a fizzy wine with a controlled designation of origin. It is produced in the Jura wine region and made from Poulsard, Trousseau, Chardonnay, Savagnin, and Pinot Noir grapes.
The production of sparkling wines in the Jura dates back to the end of the 18th century.
The controlled designation of origin Crémant du Jura was awarded on October 9, 1995. The Crémant du Jura appellation area is identical to that of Côtes du Jura, Château Chalon, Arbois, and L'Etoile.
For some, Jura Crémants made from Chardonnay (the grape variety also found in great Champagnes) resemble very good Champagnes.
Crémant de Bordeaux
Crémant de Bordeaux is a white or rosé fizzy wine with a controlled designation of origin, produced in the same appellation area as Bordeaux. It was officially recognized by decree on April 1, 1990.
For white Crémant de Bordeaux, the two main grape varieties are Sémillon, which accounts for 60% of the blend, and Sauvignon. Rosé Crémant is a blend of Cabernet (70%) and Merlot (30%).
Crémants de Bordeaux are best enjoyed young and can be kept for a maximum of 2 to 3 years. They are also intended to be served very chilled, between 5 and 7°.
Champagne vs. Crémant: what is the difference?
It can sometimes be difficult to tell the difference between a glass of Crémant and a flute of Champagne, as they have many similarities. Why? Because both are made using the same process. However, there are genuine differences, besides the price!
The main difference lies in the grape varieties used to make the wines. While Champagne must be made from Pinot Noir, Chardonnay, or Pinot Meunier, this is not the case for Crémant. In addition, the yield, meaning the ratio between the quantity of grapes harvested and the liters obtained, also differs.
Another major difference is the wine's aging period. For Crémant, aging lasts a minimum of 9 months, whereas Champagne achieves its appellation status after 12 months of aging.
Because of differences in grape varieties, yield, aging, and terroir, the selling prices are therefore not the same. In any case, both Crémant and Champagne should be served chilled, between 8 and 12°.
Clairette de Die
Clairette de Die is an AOC sparkling wine from the Rhône Valley, more precisely from the Drôme. The Clairette de Die wine-growing region is located in the Southern Alps, at the foot of the Vercors massif and along the Drôme River.
Clairette de Die is distinctive because of its unique ancestral method. The wine ferments and naturally becomes sparkling in the bottle without anything being added. It therefore becomes sparkling through several stages of fermentation, the last of which takes place slowly in the bottle.
It is the only sparkling wine made from Muscat. It offers fruity flavors of peach and apricot, along with lovely floral notes.
Clairette de Limoux
Clairette de Limoux, or Blanquette de Limoux, is a fizzy wine protected by a controlled designation of origin. The Clairette de Limoux wine-growing region is located in the Aude department in Occitanie. Originally, it was the world's first fizzy wine. Indeed, in 1531, the monks of Saint-Hilaire Benedictine Abbey produced a white wine in their cellar that naturally foamed in its glass bottle, sealed with a cork.
This appellation produces wines marked by aromas of fruit such as green apple, spring flowers, and honey. The wine is best enjoyed chilled at 6-7°. It is perfect to serve with desserts, particularly chocolate-based ones.
