Champagne and Crémant, these sparkling wines so popular especially in the run-up to the holidays, certainly share points in common, but are still to be distinguished. If champagne has been the guest of honor at major celebrations for centuries, Crémant seduces with its regional diversity and its excellent value for money.
The region of origin
The main difference between these two beverages is their region of origin. Champagne is produced in Champagne, a region located in the northeast of France. Protected by a strict AOC (Appellation d’Origine Contrôlée), this region benefits from a unique terroir: chalky soils, a cool climate and ideal conditions for producing exceptional champagnes. On the other hand, Crémant is produced in several French wine-growing regions, such as Alsace, Burgundy, Loire and Jura. These varied terroirs offer a wide range of flavors, each region bringing its own identity thanks to its geographical and climatic specificities.
The production method
Both wines are made using the traditional method, which includes a second fermentation directly in the bottle to develop their bubbles. However, only champagne can claim the name “champenoise method” a privilege reserved exclusively for the latter.
The grape varieties
The champagne is based on a trio of emblematic grape varieties: Chardonnay, Pinot Noir and Meunier. These grape varieties, rigorously selected, contribute to the finesse, complexity and typicality of the champagnes. Crémant, for its part, uses a greater diversity of grape varieties, varying according to region. In Alsace, Riesling and Pinot Gris enrich the blends, while in Burgundy, grape varieties such as Gamay or Aligoté complement Chardonnay and Pinot Noir. This variety broadens the taste horizons of Crémant, allowing enthusiasts to discover unique aromatic profiles.
Aging time
Finally, champagne benefits from a minimum aging of 15 months for non-vintage cuvées and 3 years or more for vintages, that is to say produced thanks to the assembly of grapes harvested during a single year. In fact, this duration is on average 2 to 3 years for a classic champagne and 4 to 10 years for a vintage. Crémant, on the other hand, requires a minimum aging of 9 months. Like champagne, the duration is often much longer, especially for high-end vintages.
