Crémant de Jura (France)
Crémant wines are produced the same way as Champagne.
The primary grapes used are Chardonnay, Pinot Noir, and Trousseau.
Crémant Flavors
Citrus, Apple, Pear, and Strawberry are typical Crémant flavors.
 Citrus |
 Apple |
 Pear |
 Strawberry |
Fermentation flavors:
 Butter |
 Yeast |
 Bread |
 Almonds |
Tertiary Flavors from Aging:
 Oak |
 Vanilla |
 Toast |
 Nuts |
Crémant Profile
Crémant wines have much the same profile as Champagne:
| SUGAR: | Dry 3g/l |
| BODY: | Medium - Full |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 12-13% ABV |
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Serving temperatures: 10-12°C (50-54°F) |
Crémant Food Pairing
You can drink Sparkling Wines to almost everything whether it is French Champagne, Spanish Cava, or Italian Prosecco.
Sparkling wines pair well with salt, because the bubbles break up the salt in the mouth. Acidity and bubbles can also pair well with creamy and oily dishes.
 Aperitif |
 Salads |
 Tapas |
 Sandwitch |
 Seafood |
 Oysters |
 Salmon |
 Sushi |
 Fries |
 Chicken |
 Turkey |
 Pork |
 Egg Dishes |
 Pasta |
 Risotto |
 Soft Cheese |
Excellent pairings
Caesar Salad. Seafood Salad.
Hors-d'œuvre. Sandwich. Focaccia.
Tapas. Ham. Serrano. Prosciutto.
Seafood. Oysters. Clams.
Crab. Lobster. Caviar.
Cod. Tuna. Smoked Salmon.
Fried Chicken. Turkey. Pork.
Egg Dishes. Omelettte. Risotto.
Pasta. Ravioli. Macaroni with Cheese.
Asian Food. Springrolls.
Sushi. Sashimi.
French Spesialities
Reims Ham in Reims Mustard.
Poulet au champagne (Chicken with Champagne).
The Ideal Glass for Crémant
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A Champagne Glass with a bell that points to the bottom, allows a pilar of bubbles to build up inside the glass. This is not only beautiful, but also extends the "life" of the champagne. A wide middle section lifts the aromas out of the wine. A smaller opening concentrates the scent to the nose and directs the drink to the front of the tongue where it heightens an experience of sweetness. |
Crémant Cheese Pairing
Brie
The creamy, buttery texture and mild earthy flavors of Brie complement Crémant's acidity and bubbles. Serve the cheese at room temperature with a slice of baguette and fig jam.
Camembert
This soft, bloomy-rind cheese offers a creamy, earthy flavor that complements Crémant's acidity and bubbles. Enjoy with apple slices or a touch of truffle honey.
Goat Cheese (Chèvre)
The tangy, fresh flavors of goat cheese align perfectly with Blanc de Blancs, highlighting the wine's crisp minerality. Add fresh herbs or a drizzle of olive oil.
Chaource
This creamy, slightly tangy cheese from the Champagne region is a natural pairing. Its lactic richness enhances the wine's effervescence and minerality. Enjoy with fresh strawberries or honey.
Ossau-Iraty
This Basque sheep’s milk cheese has a nutty, slightly fruity flavor that aligns with Crémant's light and fruity character. Pair with quince paste or cherry preserves.
Aged Gouda
The caramelized, nutty flavors of aged Gouda work well with a rich sparkling wine like Blanc de Noirs. Pair it with dried apricots or figs.
Roquefort
The salty, tangy, and creamy qualities of Roquefort create a striking contrast with Rosé Crémant, balancing its fruity notes. Serve with walnuts or slices of fresh pear.
French Crémant
The production method of Crémant is he same as Champagne, but often with other grapes.
In France, there are 8 Crémant appellations:
Crémant d'Alsace
Crémant d'Alsace is an AOC for sparkling wines made in the Alsace wine region.
The allowed grapes are: Pinot Blanc, Auxerrois, Pinot Gris, Riesling, Chardonnay, and Pinot Noir.
For rosé wines, only Pinot Noir is allowed.
Crémant de Bordeaux
Crémant de Bordeaux is an AOC covering the entire Bordeaux region.
The Primary grapes used are: Sémillon, Sauvignon Blanc, Muscadelle, Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot.
Crémant de Bourgogne
Crémant de Bourgogne is a sparkling wine AOC, produced from the Burgundy terroirs and grape varieties.
The Primary grapes are the same as used in Champagne: Pinot Noir and Chardonnay.
Crémant de Die
Crémant de Die is an AOC from vineyards around the town of Die, in the eastern part of the Rhône region.
The primary grapes used are: Clairette, Aligoté, and Muscat.
Crémant de Jura
Crémant du Jura is an AOC established in 1995 that covers sparkling wines made in the Jura mountais of eastern France.
The primary grapes used are: Min 70% Chardonnay, Pinot Noir and Trousseau.
For Rosé: 50% Pinot Gris and Pinot Noir.
Crémant de Limoux
Crémant de Limoux is produced in the small villages around the town of Limoux in Languedoc.
The wines are normally composed of 70% Mauzac and a 30% combination of Chardonnay and Chenin blanc. The AOC regulation requires minimum one year of aging on the lees.
Crémant de Loire
Crémant de Loire is the AOC for sparkling wines from Anjou, Saumur and Touraine in the Loire Valley.
Chenin Blanc is the principal grape, blended with Chardonnay, Cabernet Franc, and Pinot Noir.
Crémant de Savoie
Crémant de Savoie is an AOC for sparkling wine made in the Savoie region of southeast France.
The primary grapes used are: Jacquère, Altesse, and Chardonnay.