Prosecco-or-Cremant.

It was Thanksgiving and the family was seated around the table and passing the wine bottles – a white chardonnay for one niece, red merlot for mom. My sister in law joined us this year (I haven’t seen her in 7 years so we had a lot to catch up on.). Wendy Robinson has been is in the wine industry for years working in international sales distribution with an emphasis on major hotels and resorts worldwide. She is the founder of Nested Wines in San Francisco. Most recently, she works in the swanky town of Mill Valley in Marine County hand selling some of the finest wines from around the world. Her clientele “knows their stuff”. I, on the other hand, was about to get a lesson on a sparkling wine I never heard of: Cremant.

In passing, I mentioned a celebrity who was promoting a Prosecco on instagram. Wendy quickly jumped in to suggest that I try a Cremant. I’m always up for something new and I had never even heard the word Cremant. She told me how the sparkling wines were made in areas around Champagne and that they were reasonably priced and could be found anywhere. She told me how she preferred the wine to the much more, crisp and bracing Italian counterpart: Prosecco. I knew Wendy had spent a significant amount of time in France so I was intrigued.

Now, I’ve had Prosecco dozens of times. Whether I’m at a brunch or holiday function, or raising a glass in a toast or getting it at a hotel check in, it seems to be everywhere. Because it is so affordable, I’ve often offered it at my own home. Not to mention, it is advertised and promoted everywhere. So, what was up with this Cremant? I was on a mission to learn more.

So what is Crémant? Originally, it referred to a certain style of sparkling wine produced in Champagne, with the second fermentation. The biggest difference is taste. While classic Champagne is crisp and effervescent, Cremants are often described as creamy. You still get the bubbles but it is subtler than traditional Champagne and much “softer” than the Italian Prosecco.

Crémant refers to any sparkling wine made around the Champagne region in France. Only sparkling wines made in Champagne can be called such. Crémants can be made in seven regions in France: Crémant de Bordeaux, Crémant de Die, Crémant du Jura, Crémant de Limoux, Crémant d’Alsace,  Crémant de Loire, and Crémant de Bourgogne. Crémant d’Alsace is the best-known region, and produces more than 50 percent of all French Crémant.

All Crémant regions have their own rules regarding how the wine is made but they all have a couple of things in common: hand-harvested, aging limits and dosage limits. However, if you talk to the wine experts, they’ll tell you that Cremants vary from region to region based on the types of grapes used. Cremant can be made with more than the traditional Champagne grapes usually used: Pinot Noir, Pinot Meunier and Chardonnay. That makes for exciting, fun to taste choices.

As with any wine, quality can vary but taste testing can be fun! The cost of Cremant is also surprising. Often you can find a great bottle for under $20. Needless to say, that’s a lot less expensive than a similar bottle of Champagne. Cremant and Prosecco are similarly priced so it comes down to taste for me.

So, I went on a search for my first bottle of Cremant. Not as easy as I thought. Prosecco lined every shelf in every supermarket I went to. (Obviously, they have the Advertising and Marketing aspect down pat.) Champagne was readily available and the “good stuff” was under lock and key. But, where was the Cremant? I did find one bottle in Ralphs tucked away next to a Cava Sparkling Wine (That’s a Sparkling Spanish wine. Look for future posts on that choice.) I finally decided I had to hit the local Bev Mo, Trader Joes and Wholefoods. I still came up empty. What was a girl to do?I googled of course and found the “mother load” at wine.com.

I was able to order and sample dozens of brands but to save time, I reached out to Wendy for some recommendations. Here is her hand picked list to get you started. Why not have your own Cremant tasting, or better yet, a Prosecco vs. Cremant Tasting. How much fun would that be? I’m planning on ringing in the new year with a glass of Cremant. Ooh Lah Lah! Let me know what you think.

Here are some excellent Cremants recommended by Wendy:– M. Bonnamy – Brut Rose Cremant de Loire NV (750ml)

– Michel Olivier brut cremant de limoux languedoc roussillon

– Crémant de Bourgogne, Louis Bouillot, Perle d’Aurore, Brut Rosé MV

– La Petite Marquise Crémant de Loire Brut

Top 13 FAQs About Prosecco and Crémant

Crémant is a French sparkling wine made using the traditional method (méthode traditionnelle) – the same technique used for Champagne. It’s produced in various French regions outside of Champagne, including Alsace, Loire Valley, Burgundy, and Bordeaux. The name “Crémant” means “creaming” in French, referring to the wine’s creamy, fine bubble texture.
Unlike Prosecco, which undergoes fermentation in tanks, Crémant is fermented in bottles, allowing for more complexity and finer bubbles. Prosecco is Italian and made primarily from Glera grapes, while Crémant is French and made using the traditional Champagne method.

Asolo Prosecco DOCG is a premium Italian sparkling wine from the Asolo hills in the Veneto region. It’s considered superior to regular Prosecco DOC, with stricter production regulations and lower yields. At least 85 percent of white Prosecco must always be made from the Glera grape variety and Asolo Prosecco typically offers more complexity and elegance due to its hillside vineyard locations and cooler climate.

Aldi’s Prosecco offerings, particularly their Specially Selected range, have received positive reviews for their quality-to-price ratio. While not as complex as premium brands, Aldi Prosecco provides good value for casual drinking and celebrations, often scoring well in blind tastings against more expensive alternatives.
Neither is objectively “better” – it depends on your preference. Prosecco tends to be fruitier and lighter, while Crémant offers more complexity and elegance similar to Champagne but at a lower price point.
Prosecco is typically fresh, fruity, and approachable with notes of apple, pear, and citrus. Crémant tends to be more complex with yeasty, biscuity notes and finer bubbles due to its bottle fermentation process.
Serve your Crémant chilled at a temperature of around 6-8°C. The same temperature works for Prosecco. Use flute or tulip-shaped glasses to preserve bubbles and concentrate aromas.
No, though they use the same production method. Champagne can only be made in the Champagne region of France, while Crémant is made in other French regions like Alsace, Loire, and Bordeaux using similar techniques.
At least 85 percent of white Prosecco must always be made from the Glera grape variety while Crémant varies by region – Crémant d’Alsace uses Chardonnay and Pinot Blanc, Crémant de Loire uses Chenin Blanc, etc.
Generally, Crémant is slightly more expensive than entry-level Prosecco due to its more labor-intensive production method, but both are typically much less expensive than Champagne.
Most Prosecco is meant to be consumed young and fresh. Crémant can age better due to its production method, with some premium bottles improving over 3-5 years.
Prosecco pairs excellently with light appetizers, seafood, and casual fare. Crémant’s complexity makes it suitable for more sophisticated pairings, from oysters to roasted poultry.
Frizzante has a carbon dioxide pressure of between 1 and 2.5 bar, while spumante has a carbon dioxide pressure of between 3 and 6 bar. Prosecco comes in Frizzante (lightly sparkling) and Spumante (fully sparkling). Crémant varies by region, each with distinct characteristics based on local grape varieties and terroir.

Prosecco Food Pairing Recommendations

Prosecco’s light, fresh, and fruity character makes it incredibly versatile for food pairings. The wine’s crisp acidity and delicate bubbles complement rather than overpower dishes, making it perfect for aperitifs and lighter fare.

Appetizers and Light Bites Prosecco shines with antipasti platters featuring prosciutto, fresh mozzarella, and bruschetta. Perfect with my Honey, Peach, Prosciutto & Mozzarella Skewers. The wine’s effervescence cuts through creamy cheeses while its fruit-forward profile enhances cured meats. Try it with arancini, stuffed olives, or a classic Frozen Orange Aperol Spritz alongside cicchetti.

Seafood and Fish The wine’s bright acidity makes it an excellent match for raw preparations like crudo, sashimi, or oysters. Grilled prawns, cast iron scallops, and light fish dishes like sole or sea bass work beautifully. Prosecco also pairs wonderfully with sushi and seafood risotto.

Salads and Vegetables Fresh salads with citrus vinaigrettes, caprese salad, and grilled vegetables are natural companions. The wine’s lightness doesn’t compete with delicate greens, while its acidity complements tomato-based dishes and herb-forward preparations.

Pasta and Light Mains Prosecco works well with pasta dishes featuring cream sauces, pesto, or light tomato preparations. Think carbonara, cacio e pepe, or pasta with fresh herbs and olive oil. Try it with my creamy garlic parmesan pasta with peas & prosciutto. It also complements white pizza and light chicken preparations.

Desserts The wine’s natural sweetness pairs beautifully with fruit-based desserts, panna cotta, or light pastries. Fresh berries, peach tart, or lemon sorbet create harmonious combinations that don’t overwhelm the palate.

Crémant Food Pairing Recommendations

Crémant’s more complex flavor profile and traditional method production create opportunities for sophisticated food pairings. The wine’s yeasty, biscuity notes and finer bubbles can handle richer dishes while maintaining elegance.

Refined Appetizers Crémant’s complexity shines with elevated starters like foie gras, smoked salmon canapés, or caviar service. The wine’s structure can support rich pâtés and terrines, while its acidity cuts through creamy textures. Cheese soufflés and gougères are classic French pairings.

Shellfish and Crustaceans The wine’s mineral qualities and fine bubbles make it exceptional with oysters, langoustines, and lobster. Crab cakes, sea urchin, and other premium shellfish preparations benefit from Crémant’s sophisticated character and cleansing effervescence.

Poultry and White Meats Roast chicken with lemon and herbs, turkey, or duck breast pair beautifully with Crémant’s depth and complexity. The wine can handle herb-crusted preparations, creamy sauces, and even light game birds. Coq au vin blanc or chicken with morel mushrooms are excellent matches.

Creamy and Rich Dishes Crémant’s structure allows it to complement cream-based sauces, butter preparations, and rich fish dishes like my Salmon Oscar or tuna. Dishes with hollandaise, beurre blanc, or cheese-based sauces work particularly well.

Aged Cheeses and Charcuterie Unlike Prosecco, Crémant can handle more assertive cheeses like aged Comté, Roquefort, or Camembert. The wine’s complexity complements artisanal charcuterie boards and can stand up to stronger flavors without being overwhelmed.

Elegant Desserts Crémant pairs beautifully with sophisticated desserts like crème brûlée, macarons, or fruit tarts with pastry cream. The wine’s yeasty notes complement almond-based desserts, while its acidity balances rich chocolate preparations.  It’s perfect with Gâteau Invisible (Invisible Apple Cake).