Sparkling wine of good quality with a special appellation
A creamy style champagne with typically less atmosphere (bubbles).
As it applies to champagne it means a style of wine that is somewhat less sparkling than fully sparkling, or mousseux, wines at about half the pressure in atmospheres. More recently it has been used to designate certain sparkling wines produced in France by means of the méthode champenoise but falling outside the boundaries of the Champagne region, such as Crémant d'Alsace and Crémant de Loire.
(France) A sparkling wine made by the Méthode Champenoise.
fizzy wine with only a slight froth (less fizzy than Champagne)
(creh-mahn) The French term for sparkling wines that are "creamy," in that they have about half of the bubbles of traditional Champagne (3-4 atmospheres instead of 6). Rare outside of France, and I mostly list it here to point out that it is not the same as the town of Cramant in France. It is also a term for sparkling wines of high quality made outside of Champagne. The 3 notable types are
Term used for French sparkling wines made in the traditional method outside of the Champagne region.
Cremant Champagne isn't as carbonated as regular Champagne, and usually tastes light and fruity.