The differences between Champagne and Crémant
Champagne and Crémant are two types of sparkling wines that are famous and highly appreciated around the world. Nevertheless, while they share several similarities,...
Crémants from Alsace and Loire, Vouvray, Montlouis-sur-Loire, Prosecco or natural sparkling: discover our selection of sparkling wines. From fresh and precise bubbles to fruitier cuvées, find the bottle you like for both aperitif and at the table.
Sparkling wines are not limited to champagne. Crémants from Alsace and Loire, bubbles from Vouvray and Montlouis-sur-Loire, Prosecco or natural sparkling: each has its own way of expressing the pleasure of bubbles. Some wines are taut and very dry; others charm with their fruit or a softer palate.
While the appellation gives an initial reference point, it does not tell the whole story of the bottle. To choose among these styles, consider the grape variety, the production method, and the dosage, then the unique character of the cuvée.
A fresh wine for an aperitif may not meet the same expectations as a sparkling wine intended to accompany a meal. And if you are specifically looking for a champagne, we have dedicated a separate collection to it.
At the origin of the bubbles is fermentation. Yeasts transform the sugar in the grapes into alcohol and produce carbon dioxide. When this gas remains trapped in the wine, the pressure increases: when the bottle is opened, the effervescence appears. However, not all sparkling and semi-sparkling wines go through the same steps to obtain their bubbles.
The production method influences their texture and the evolution of the wine. It is shaped by the choice of grapes, the terroir, and the producer's work to create its aromatic profile.
Crémants and sparkling Vouvray are made using the traditional method, also used in Champagne. The producer first vinifies a still wine, without bubbles. Then, before sealing the bottles, a tirage liqueur, mainly composed of sugar and yeast is added. A second fermentation then begins: the carbon dioxide produced can no longer escape and dissolves into the wine. This is the creation of the bubbles.
The bottles then rest on their lees for several months or years, mainly formed by the yeast after fermentation. This type of aging can give the wine more body and bring out notes of bread, brioche, or dried fruits.Their presence and intensity, however, vary from one cuvée to another.
Next comes riddling, which gathers the sediment near the cork, followed by disgorgement, which allows it to be expelled. The producer can then add a shipping liqueur. This final step contributes to the final dosage, indicated on the label by terms such as brut nature, extra-brut, or brut.
The time spent in the bottle depends on the appellation and the winemaker’s choices. The minimum aging on lees is nine months for crémants, at least 12 months for Vouvray sparkling, while a non-vintage champagne must wait at least fifteen months before being released for sale.
These are regulatory thresholds, not a ranking of wines by quality. The grape, its origin, and the way the wine is made are just as important.
To become sparkling, Prosecco takes a different path. For this sparkling wine from northeastern Italy, the second fermentation usually takes place in a sealed tank, using the so-called Charmat or Martinotti method. The bubbles therefore form before bottling.
This process highlights the fruit and floral aromas of the wine, rather than the notes associated with long aging on the lees. It does not prevent differences in style: the origin of the grapes, the producer's work, and the dosage give each Prosecco its own personality.
Natural sparkling wine, or “pét-nat”, is bottled while its fermentation is not yet complete.This process then continues in the sealed bottle and produces the carbon dioxide responsible for the bubbles. Thus, unlike the traditional method, this effervescence does not result from a second fermentation triggered by the addition of a tirage liqueur.
However, this production method does not correspond to a single taste. Depending on the grapes and the winemaker's choices, a pétillant naturel can be lively or generous, clear or slightly cloudy. It is a family of wines to discover, cuvée by cuvée.
In everyday conversation, any bottle containing bubbles is often called "sparkling wine". However, these terms actually refer to different levels of effervescence.
A sparkling wine, for example, has higher pressure and generally a more pronounced foam. Champagne, crémants, and many Proseccos fall into this category.
A semi-sparkling wine, in technical terms, has lower pressure and more subtle bubbles. The term "perlant" refers to an even lighter sensation of effervescence.
Please note, these differences concern the presence of bubbles, and not their quality or the sweetness of the wine. A sparkling wine can be very dry, while a wine with light effervescence may contain more sugar.
The mention "pétillant naturel" refers to the production method, but does not alone indicate the pressure in the bottle. To compare two wines, you need to distinguish the strength of their bubbles, their dosage, and their character on the palate.
The production method alone does not determine the style of a sparkling wine. The grape varieties, climate, and soils also influence its freshness, texture, and aromas. This becomes especially clear when tasting a Crémant d’Alsace, Loire sparkling wines, or Prosecco.
In Alsace, the Vosges mountains protect the vineyards from some of the rainfall, while the diversity of soils offers winemakers many possibilities. Crémant d’Alsace can also combine several grape varieties : Pinot Blanc and Auxerrois often contribute to the production of delicate and supple wines, while Riesling can bring a livelier expression. Pinot Gris, Chardonnay, and Pinot Noir further enrich the aromatic palette. Depending on the grapes selected, their ripeness, and the blend created, a cuvée may emphasize finesse and freshness or offer more roundness.
The Loire region, for its part, offers another diversity of terroirs, ranging from the schist soils of Anjou to the limestone slopes of Touraine. Crémant de Loire may also combine (or not) Chenin, Chardonnay and other grape varieties: not all sparkling wines from the Loire are therefore made from the same grape. In Vouvray and Montlouis-sur-Loire, two appellations located on either side of the river, Chenin, on the other hand, plays the leading role.
This grape can produce wines with pronounced freshness, and aromas of apple, pear, or quince.Their texture and nuances change depending on the terroir, the ripeness of the grapes, and the time spent aging. Therefore, two Chenin sparkling wines will not necessarily have the same character.
Finally, Prosecco takes us to northeastern Italy. It is produced mainly from Glera, a grape variety often associated with notes of apple, pear, and white flowers. Here, the hillsides of Conegliano and Valdobbiadene offer different growing conditions than the plains, and this diversity is reflected in the wines. A Prosecco can also be spumante, with a more pronounced mousse, or frizzante, with lighter bubbles.
The grape variety is a valuable reference point for understanding what you are drinking, though it does not alone determine the taste of a cuvée. The climate, the ripeness of the grapes, their blending, and the aging process also influence their expression. However, the main varieties help explain why two wines made using the same method can offer very different aromas and textures.
Chardonnay is used in the production of many sparkling wines, both in Champagne and in several crémant appellations. This iconic grape variety can bring freshness and notes of white fruits or citrus. After aging on lees, other nuances can enrich this initial aromatic profile.
Pinot Noir is a black grape that can nevertheless produce a sparkling white wine: it simply requires that the juice remains in contact with the skin for a very short time, as most of the coloring pigments are found in the skin.This grape variety can bring body and structure to a blend. It is also used to produce sparkling rosé wines.
The Pinot Meunier, another important black grape variety in Champagne, is valued for its fruitiness and suppleness. Chardonnay and Pinots can be vinified separately or blended. Depending on their proportions and the producer's approach, they will result in very different wines.
Chenin plays a central role in the sparkling wines of Vouvray and Montlouis-sur-Loire. It can produce lively blends, but also fuller wines when grape ripeness or aging brings more body.
In Alsace, Pinot Blanc and Auxerrois contribute to the production of often delicate crémants. Riesling can enhance their liveliness, while Pinot Gris, Chardonnay, and Pinot Noir open up other possibilities. A blend allows the winemaker to combine the qualities of several grape varieties to achieve the desired style.
In Italy, Glera is the base of Prosecco. It is often associated with aromas of apple, pear, and white flowers.
In Spain, the classic Cava blends notably use Macabeu, Xarel·lo and Parellada, each contributing in its own way to the fruitiness, freshness, or structure of this Spanish sparkling wine.
Other grapes produce particularly aromatic bubbles.In this context, the Muscat with small berries plays, for example, a major role in Clairette de Die. This latter is produced using the ancestral method, whose aromas can evoke flowers and citrus fruits.
All these examples illustrate the breadth of the sparkling wine family.
Crémants and champagnes share the same production rules, the traditional method: in both cases, the second fermentation takes place in the bottle. However, their names refer to different origins, with specific production rules for each appellation.
Champagne must come exclusively from its appellation area, the AOC Champagne. Crémants, on the other hand, can be produced in other French regions, notably in Alsace, the Loire, or in Burgundy. The terroirs, authorized grape varieties, and minimum aging periods also vary from one region to another.
This diversity is reflected in the glass: a very dry crémant can be particularly lively, while another, more fruity, will offer greater smoothness. Champagnes also display a range of profiles, even among different cuvées from the same producer.
Price naturally factors into the selection criteria. However, keep in mind that a higher budget does not necessarily guarantee the bottle will better suit your tastes or the planned meal. The key is to find the style that matches the occasion when you intend to serve it.
Sparkling wines are available in white, rosé, and, more rarely, red. The color does not simply depend on that of the grapes: a black grape can actually produce a white wine if the juice has minimal contact with the skins. Conversely, a longer contact can contribute to the color of a rosé or a red.
However, the appearance does not indicate either the sugar content or the intensity of the bubbles. A sparkling rosé is therefore not necessarily sweeter than a white. To understand its style, it is better to look at the grape varieties used, the dosage of the cuvée, and how the wine was made.
Bubbles are not just for appetizers. Their freshness can complement a briny flavor or, on the contrary, lighten the sensation left by a rich dish. The right pairing also depends on the texture and sweetness level of the wine: a very dry cuvée and a softer sparkling wine will not have the same effect at the table.
With oysters, shrimp, or other seafood, a crémant or brut nature or extra-brut champagne can create a lively pairing, without overpowering the delicacy of the dish. If the shellfish are cooked or served with a sauce, a sparkling Vouvray or a Crémant de Loire with more body may be a better match. The same distinction applies to simply grilled fish and scallops served in a richer preparation.
Chenin bubbles can also pair well with poultry or roasted vegetables. With antipasti and light Italian cuisine, the fruitiness of an Extra Dry Prosecco is often enjoyable. Pétillant naturel requires more curiosity: its profile varies so much from one bottle to another that it is best to choose the pairing based on the specific wine you are opening.
Certain cheeses also benefit from the freshness of a sparkling wine. For dessert, however, be mindful of the sugar: when paired with a very sweet pastry, a brut nature may seem austere and a demi-sec or sweet wine will generally be more harmonious.
The serving temperature changes the perception of a wine, whether sparkling or not. If too warm, it may lack precision; if too cold, its aromas will close up. Around 8 to 10 °C, most sparkling cuvées find a good balance. A more complex sparkling wine can then warm up slightly in the glass.
To open the bottle, remove the foil, then loosen the wire cage while keeping one hand on the cork. Tilt it slightly and gently twist the base. This way, the cork is released without popping abruptly, which limits wine loss and helps preserve its effervescence.
A tulip flute or a white wine glass allows you to both observe the bubbles and better appreciate the aromas than a very wide coupe. Take the time to smell the wine before tasting it: depending on the cuvée, white fruits, citrus, and flowers may mingle with notes of bread or brioche brought by aging on lees.
Keep your bottles away from light, heat, and significant temperature fluctuations. A cool and stable cellar is therefore much more suitable than a kitchen or a cupboard near a radiator. The refrigerator is convenient for chilling a wine before serving, but it is not suitable for long-term storage.
The possible aging period also varies depending on the cuvées. Some sparkling wines are especially appealing for their fruitiness in their youth, while others, particularly those made using the traditional method, can evolve for a longer time.
The vintage and price alone are not enough to determine a best-before date: the producer’s recommendations and the wine’s style are more useful if you plan to keep your bottles.
After opening, reseal the bottle with a stopper designed for sparkling wines and place it back in a cool place. The bubbles and aromas will still fade over time. And no, a small spoon placed in the neck does not replace a stopper that actually seals the bottle!
This moment lends itself to very different styles. A Prosecco Extra Dry generally offers pleasant fruit and a smooth palate; a Crémant d’Alsace with little dosage will give a livelier impression. A pétillant naturel can bring a different expression of bubbles to a tapas platter or a few bites of seafood. There's no need to wait for a big celebration to open one of these bottles.
A Crémant de Loire brut, a Vouvray, or a Montlouis-sur-Loire can extend the aperitif through to certain dishes.For a reception, the menu helps to allocate the bottles: seafood as a starter, poultry, and a sweet dessert do not necessarily call for the same wine. Depending on the number of guests, serving two styles may be more interesting than looking for a single cuvée for the entire meal.
If you would also like to offer champagne, discover our dedicated selection. Other sparkling wines allow you to explore different grape varieties, regions, and price ranges.
At brunch, first consider what you will be serving: Prosecco can pair with savory and light dishes, while a dry crémant goes well with seafood bites. When serving a sweet pastry, check the dosage of the bottle. Despite its name, "Extra Dry" does not mean "drier than Brut"; a natural sparkling wine is not necessarily sweet either.
Appellation, grape variety, vintage, dosage: the label provides several clues to compare bottles with each other. None of them alone sums up the taste of the wine, but reading them helps avoid some selection mistakes.
Dosage indicates the sugar content of the wine. For sparkling wines, brut nature means less than 3 g/L; extra-brut goes up to 6 g/L and brut stays under 12 g/L. Then comes extra-dry, between 12 and 17 g/L, sec between 17 and 32 g/L, demi-sec between 32 and 50 g/L, and doux above 50 g/L.
The most misleading term is Extra Dry: it refers to a wine with a higher dosage than a brut.However, the sugar content does not always exactly match the perceived sweetness. Acidity, serving temperature, and the wine's texture can also alter this sensation. The dosage therefore guides the choice without replacing the description of the cuvée.
The vintage indicates the year the grapes were harvested. Thus, a sparkling wine with no year displayed generally blends wines from several harvests. This is especially the case in Champagne.
The year does not necessarily predict the tasting result. The terroir, grape varieties, aging time, and the winemaker's decisions also contribute to its character.
The appellation informs you about the origin of the wine and governs certain stages of its production. Crémant d’Alsace, Crémant de Loire, Vouvray, Montlouis-sur-Loire, and Valdobbiadene Prosecco Superiore each refer to different production rules and regions. The grape variety also provides an aromatic reference point: Chenin, Chardonnay, and Glera do not offer the same aromatic potential.
Also check the alcohol content and bottle size, especially if you are comparing several bottles for an event or a gift. The price completes this initial review.
These terms do not refer to the same thing. The organic label refers to rules concerning grape cultivation and winemaking. Pétillant naturel simply describes the way the wine acquires its bubbles. A cuvée can therefore have both characteristics, but one does not imply the other.
Finally, No added sulfites means that no sulfites were added during production. This does not mean the wine contains absolutely none, as fermentation can naturally produce some. This label also does not allow you to predict the taste of the cuvée. A wine without added sulfites can be clean and fruity, just as a wine that contains them can offer beautiful aromatic precision.
If these criteria are important to you, check the specific labels on the bottle you are interested in. They shed light on the producer’s choices, but do not replace what you experience during tasting.
Start with the sensation you’re looking for. If you want a lively palate with tension, look for brut nature or extra-brut cuvées and wines from more northern regions. If you prefer fruity aromas and a rich texture, a Prosecco may suit you better. Finally, a pétillant naturel will open up even more possibilities, depending on the grapes used and how it’s made.
At La Cave Éclairée, each cuvée is tasted before being selected. We look for bubbles with real character, whether it’s a precise and elegant crémant, a sparkling wine from the Loire, a fruity Prosecco, or a more distinctive pétillant naturel.On our website, you can compare styles, appellations, and prices to find a bottle that suits both your tastes and the occasion.
In our stock, all wines are stored between 12 and 14 °C, then shipped in packaging designed to protect the bottles. We deliver in France and several European countries. If you are hesitating between two styles, contact us: we will personally advise you based on your planned meal, preferences, and budget!
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