The fact that Luxembourg is one of Europe’s most northerly wine regions is by no means a drawback, particularly for crémants which are produced with an emphasis on freshness. However, even here, winemakers are being forced to consider how to adapt to climate change.
Luxembourg’s soils and climate are ideal for making excellent fizz. So shouldn’t producers be placing even greater emphasis on terroir (following the example of the finest champagnes) to identify their top cuvées?
Crémant’s success can be gauged by the incredible degree to which it has become a staple part of life in the Grand Duchy. It is omnipresent and enjoyed for all occasions, proving a real hit at domestic level! In fact, it has become so popular that competitor products pose no real threat. However, significant effort is still required for it to penetrate foreign markets.
Within the space of three decades, Crémant de Luxembourg has forged itself a strong identity and established itself as one of the most outstanding symbols of the “Made in Luxembourg” brand. Josy Gloden (Vinsmoselle Chairman), Antoine Clasen (CEO of Bernard-Massard), Aender Mehlen (Wine Inspector at the Luxembourg Wine Institute), Lisa Vesque (Winemaker at the Cep d’Or Wine Estate), André Klein (Sales Director at the Alice-Hartmann Wine Estate), Arnaud Vaingre (Wine Merchant at Vinoteca in Luxembourg City), Niels Toase (Lecturer and President of the Luxembourg Sommeliers Association) and Olivier Sohler (Alsatian Winemaker and Director of the French National Federation of Manufacturers and Mixers of Crémant) discuss this phenomenon.