Cremant de Loire

Production

Almost 600 producers make sparkling wine under the Cremant de Loire appellation. The grapes are always harvested manually and pressed to produce only 100 litres of juice for every 150 kilos of grapes. By law, the wine must spend at least 12 months on its lees “sur latte,” guaranteeing complex bouquets and creamy palates.

Of course, Cremant de Loire is no secret anymore. 56% of the appellation’s production is exported, as the wine has become a reliable alternative for more prestigious sparkling wines. However, it is not alone. Alsace, Bordeaux and Bourgogne also have a Cremant appellation, and although the category’s quality is overall high, the wines from the Loire Valley have gained the consumers’ preference.

It is remarkable, not only for the traditional method used to produce it but for the grapes used — some are only found in the Loire Valley.

Grape Varieties and Blends

Chardonnay and Pinot Noir are the traditional grapes used to make Champagne-style sparkling wine, and it’s no surprise these Burgundian varieties are often used to make Cremant de Loire as well.

Still, the appellation encourages producers to use the region’s local grapes, Chenin Blanc, Orbois, Cabernet Franc, Cabernet Sauvignon, Grolleau and Pineau d’Aunis.

The wine style’s most attractive variety is Chenin Blanc. It adds floral aromatics to the sparkling wine while keeping it fresh and lively. Chenin is cherished in the region, and it’s behind some of the most spectacular white wines from the Loire, including Savennieres, Bonnezeaux and Vouvray, amongst others.

The appellation allows the production of sparkling wine rosé, but only 10% of the output falls into this category. The few pink sparkling wines from the region are greatly influenced by Cabernet Franc, Central Loire’s most successful variety.

FAQ

Where does Cremant de Loire wine originate?

It is a regional appellation covering 2,050 hectares of vines planted with the local Chenin Blanc, Cabernet Franc and others. 255 villages around Anjou, Saumur and Touraine can produce sparkling wine. The appellation produces 17 million bottles of sparkling wine yearly, which must be aged for at least 12 months on its lees. All wines are made with the Champagne method.

What does Cremant de Loire wine taste like?

It has a pale straw colour, although rosé examples exist. The wine has persistent effervescence and a foamy head. On the nose, expect stone fruit, white fruit and white flower aromas, sometimes along with honeyed richness on the palate. The wine’s acidity is noteworthy, and so is its palate-cleansing ability. It is best enjoyed within its first three years, but you can cellar it for half a decade. Serve at a temperature between 6°-8°C in a flute or white wine glass.

Which food groups pair well with Cremant de Loire wine?

It is ideal with finger food, canapés, pâtés and dried cured meats. The wine also pairs well with white fish and seafood, especially if butter-seared. Fresh cheese and curd cheese, including goat’s cheese, are also compatible with the traditional method sparkling wine, and so are cream sauces, especially when served over white meat. Cremant de Loire Brut is also an incredible stand-alone sipper, best enjoyed before dinner — this is a celebratory wine.