Crémants are made all over France. These traditional method sparkling wines imitate Champagnes in both production and the grapes used in the blend.
Chardonnay and Pinot Noir are the most common grapes found in these sparkling wines; their proportion depends on the climate and local regulations. In Crémant de Bourgogne, made in the heartland of Pinot Noir and Chardonnay, these are used in equal measure.
Regions further away from Champagne also blend in their own local grapes. For example, in the Crémants from Jura, Savagnin is used to add acidity and savoury flavours to the wine, whilst Trousseau brings delicate red fruit character. Meanwhile, in the south of France, in Crémant de Limoux, Chenin Blanc adds acidity and longevity to the wines, whilst Mauzac brings a bright green apple note.