Crémant

Within the champagne-method of making bubbly, there’s a style called Crémant. Like Champagne, 2nd fermentation takes place in the bottle. However, when the primarily fermented vino is given its mixture of wine, yeast and sugar to induce bubbles, less is used. The resulting wine possesses a lighter, more delicate spritz and effervescence. This style used to be allowed in the Champagne region of France prior to 1996, but since, is only reserved for other champagne-method sparklers made elsewhere in the country, often from different grapes. Examples are Crémant d’Alsace, Crémant de Bourgogne, Crémant de Loire, Crémant de Bordeaux, Crémant de Jura and Crémant de Limoux.