Difference between Crémant d'Alsace and Champagne: explanation

The grape varieties used for Crémant d'Alsace and Champagne

In Champagne, three grape varieties are by far the most widely grown: Pinot Noir, Meunier, and Chardonnay. Pinot Noir and Meunier are black grapes that can be used in both white and rosé Champagne, as these varieties are macerated to impart color. Other rarer varieties (Arbane, Petit Meunier, Pinot Blanc, and Pinot Gris) complete the appellation, accounting for less than 0.3% of the vineyard.

As for the grape varieties used in Crémant d'Alsace, the range is wider: Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois, Riesling, and Chardonnay can all be used in the production of Crémants d'Alsace. When the cuvée is single-varietal, the grape variety must be indicated on the bottle, reinforcing the transparency and traceability of our production.

Champagne or Crémant: differences in taste

In addition to its affordability, Crémant d'Alsace offers a taste experience that is often similar to that of Champagne. Here are some subtle differences in their profiles:

• Perlage: Champagne bubbles are extremely fine and creamy, while those of Crémant d'Alsace are lighter and release aromas more quickly.
• Acidity: Champagne generally has a more pronounced acidity, giving it a lively tension; Crémant d'Alsace, benefiting from the milder Alsatian climate, appears slightly rounder.
• Aromas: Champagne often reveals notes of brioche, hazelnut, and toasted almond thanks to longer aging on lees, while Crémant d'Alsace focuses on the fruity purity of Pinot Blanc, with hints of citrus and white flowers.
• Complexity: Whether Champagne or Crémant d'Alsace, both appellations offer a wide variety of styles. Vintage Crémants d'Alsace reveal beautiful depth and remarkable aging potential, while Champagnes also express richness and subtlety depending on their terroirs and blends.

Production technique

It is not always easy to tell the difference between a Crémant and a Champagne by their appearance or when tasting them. In fact, they can be very similar.

This is because they are both produced using the Champagne method. This method is referred to as the " traditional method " for Crémant in order to comply with the Champagne appellation.

The traditional method or Champagne method

After an initial fermentation in vats, a liqueur de tirage (a solution of sugar and yeast) is added to the cuvée before bottling.

This allows a second fermentation to take place in the bottle thanks to the action of the yeast. The sugar provided by the tirage liqueur is converted into alcohol with the production of carbon dioxide. This is known as the prise de mousse.

The sparkling wine is then aged on racks for varying lengths of time. For Champagne, the aging period is a minimum of 12 months. For Crémant d'Alsace, it is generally between 12 months and 4 years.

This more complex vinification process, combined with the choice of grape variety or varieties, may explain the differences in taste when tasting Champagne compared to Crémant.