Crémant refers to traditional method sparkling wines made in France outside of the Champagne region, using the same labor-intensive production technique—méthode traditionnelle—but typically with different grapes and at a more accessible price point. There are eight official Crémant AOCs, including Crémant de Bourgogne, Crémant d’Alsace, Crémant de Loire, Crémant de Limoux, and others, each reflecting the grapes and terroir of their respective regions. For example, Crémant d’Alsace often uses Pinot Blanc and Riesling, Crémant de Loire may include Chenin Blanc and Cabernet Franc, and Crémant de Bourgogne leans on Chardonnay and Pinot Noir, much like Champagne. These wines offer vibrant acidity, fine bubbles, and a wide range of flavor profiles—from crisp and citrusy to round and toasty—depending on region, grape blend, and aging. While Crémant and Champagne share the same production method, key differences lie in origin, grapes, and aging requirements. Champagne is made exclusively in the Champagne region with strict rules on grape varieties (mainly Chardonnay, Pinot Noir, and Pinot Meunier) and longer minimum aging periods (15 months for non-vintage Champagne). Crémant wines, by contrast, must age a minimum of 9 months on lees, use regionally approved grapes, and are often more fruit-forward and approachable in style. While Champagne holds greater prestige and complexity, Crémant offers exceptional value and quality, making it an excellent choice for restaurants, hotels, and wine lovers seeking elegant sparkling wine without the premium price tag.