Crémant de Luxembourg is a quality sparkling wine made by the traditional method along the Luxembourg Moselle, a protected appellation since 1991. This guide explains the production rules, the 42-kilometre wine region and its grapes, the Marque Nationale quality scheme, where to visit, and how Crémant differs from Champagne and Prosecco.
Luxembourg's cuisine fuses German heartiness with French finesse — "French quality, German quantity." The national dish is Judd mat Gaardebounen, smoked pork collar with broad beans. Around it sit everyday classics: Bouneschlupp soup, deep-fried Gromperekichelcher, spreadable Kachkéis, Träipen black pudding, Friture de la Moselle, Feierstengszalot and Bouchée à la reine. Sweets like Quetschentaart and carnival Verwuerelter, plus Moselle wines and Crémant, complete it.
788 small vineyards along the Moselle produce around 15 million litres of wine a year. The 2026 calendar centres on the Crémant Festival in Remich on 20 September, alongside continued growth in organic viticulture led by the Wine Institute (IVV).