Food & Occasion

What pairs well with Crémant? In Luxembourg, the classic choice is fish from the Moselle, dredged in flour or batter and fried as friture, served in riverside towns like Remich or Schengen. The richness and salt of the fried fish meet the lively acidity of the Crémant perfectly, as the carbonation refreshes the palate between bites.

The national dish, Judd mat Gaardebounen, is smoked pork collar with broad beans in cream sauce, usually served with boiled potatoes. Such a hearty plate calls for a Crémant with body, such as an Auxerrois Brut or a vintage with extended lees aging.

Lighter fare includes Gromperekichelcher, the crispy potato fritters sold at fairs like the Schueberfouer, and Bouneschlupp, a green bean soup. A Brut suits the fried fritters, while a Crémant with a mild Auxerrois character complements the soup.

Luxembourg is also home to Rieslingspaschtéit, a meat pâté baked in pastry with Riesling jelly, typically served cold. For dessert, an Extra Dry pairs well with Quetschentaart, the plum tart, since its 12 to 17 g/l of sugar stands up to the sweet fruit, where a Brut would taste thin by comparison.

Crémant accompanies Luxembourg's festivities throughout the year. On June 23, the national holiday, celebrations take place across the country, followed in autumn by the winegrowers' festivals along the Moselle. Marking the Crémant's 30th anniversary in 2021, a Luxembourg newspaper wrote that it had been toasting the country's celebrations for three decades.

When planning a menu, start with a Brut, pour a Crémant with body alongside the fish or main course, and finish with an Extra Dry for dessert. Along the Moselle from Schengen to Wasserbillig, the towns of Remerschen, Stadtbredimus, Wormeldange, and Grevenmacher line up one after another—home to the cellars where Crémant is made.