What's the difference between Crémant and Clairette de Die?
Discover the differences that make Crémant and The Clairette de Dietwo jewels of French winemaking tradition.
The Jaillance experts reveal the secrets of these two sparkling wines, through their production, aromatic profiles and tasting tips.
Discovering Crémant
de Jaillance
Visit Crémant Crémant is a category of sparkling wines produced in France and Luxembourg to strict production standards. Although often compared to Champagne, Crémant offers a unique palette of flavors, influenced by its different production regions and grape varieties.
Crémant is produced using the traditional method, similar to that used for Champagne, where the first fermentation takes place in the vat and the second in the bottle.
At Jaillance, you'll find three types of Crémant: made in Die, Bordeaux and Loire respectively. Our Our Crémants de Die is made from Clairette Blanche, Aligoté and Muscat grapes, giving it a fruity, white-flowery aroma.
As for our The Crémant de LoireChenin is the main grape variety, with the addition of Chardonnay, Cabernet Franc and Grolleau making for a light, delicate, fine wine. Visit Our Crémants de Bordeaux is produced in the Brouette-Jaillance cellars with a blend of Sémillon and Cabernet Franc grapes, which give it beautiful notes of white fruit on the nose and liveliness on the palate.
At Jaillance, you'll find three types of Crémant: made in Die, Bordeaux and Loire respectively. Our Our Crémants de Die is made from Clairette Blanche, Aligoté and Muscat grapes, giving it a fruity, white-flowery aroma.
As for our The Crémant de LoireChenin is the main grape variety, with the addition of Chardonnay, Cabernet Franc and Grolleau making for a light, delicate, fine wine. Visit Our Crémants de Bordeaux is produced in the Brouette-Jaillance cellars with a blend of Sémillon and Cabernet Franc grapes, which give it beautiful notes of white fruit on the nose and liveliness on the palate.
Clairette de Die
Visit The Clairette de Die is a sweet sparkling wine produced in the vineyards of Diois, in the heart of the Drôme region. It's famous for its age-old production method and unique flavors, often dominated by notes of white flowers, exotic fruit and citrus.
The production of The Clairette de Die dates back to antiquity, making it one of the oldest wines in France. Its unique production method has been handed down through the generations, remaining true to its origins.
The grape varieties used to make Clairette de Die, as the name suggests, are mainly Clairette Blanche and Muscat, which give the wine its perfect balance of sweetness and freshness.
At Jaillance, you'll find several cuvées of The Clairette de Diefrom a fine, slightly alcoholic bubble with the Jay'upto an organic Clairette or simply our cuvée traditionnelle.
The main differences between Crémant and Clairette de Die
A unique manufacturing process
Visit The Clairette de Die and the Crémant are two sparkling wines with a similar vinification process, since they undergo two fermentations, one in the tank and the other in the bottle.
However, the vinification of The Clairette de Die is slightly different from Crémant in that it is produced using the ancestral Diois method.
This method preserves the naturalness of the wine by preserving the freshness of the grapes. The wine's first fermentation is incomplete, as no yeast or liqueur is added, so the process continues in the bottle during the second fermentation, thanks solely to the grapes' residual sugar.
Aromatic and taste profiles
Crémant can have different tasting notes depending on its terroir of origin. For example, our Our Crémants de Bordeaux Blanc de Noirs offers aromas of ripe yellow and white fruit, while the Crémant de Die Jaillance will offer you notes of apples and green fruit.
As for the The Clairette de DieThis is a soft, fresh sparkling wine with fresh, fruity aromas, dominated by notes of white fruit, lychee, rose and sometimes honey.
To put it simply, Clairette de Die is soft, fruity and sweet, while Crémant, whatever its origin, is usually drier and more mineral.
Tasting tips
To enjoy Crémant in the best possible conditions, it should be served chilled, at around 6 to 8 degrees Celsius. This temperature will reveal its most subtle aromas, while maintaining a good effervescence.
Thanks to the aromatic diversity of CrémantsThey can be enjoyed with seafood, white meats, hard cheeses, or simply as an aperitif.
Visit Clairette de Die Tradition de Jaillance should generally be served at around 5 degrees to preserve its aromatic richness.
Clairette de Die can be enjoyed as an aperitif, but generally goes well with desserts such as fruit tarts or sorbets, or even spicy dishes and blue cheeses, where its sweetness will balance out the flavors.
To find out more about the world of Clairette de Die from Jaillancevisit our dedicated page "All about Clairette de Die".
