Crémant de Loire is the regional appellation for Sparkling wines from Anjou, Saumur and Touraine - the heart of France's Loire Valley wine region. Chenin Blanc is the main ingredient. A wide range of other traditional Loire grape varieties can be used. These include the obvious choices of Chardonnay and Pinot Noir, but also Cabernet Franc, Pineau d'Aunis, Grolleau Noir and even Cabernet Sauvignon.
The star grape of the upper Loire, Sauvignon Blanc, is a notable (and intentional) omission here. Despite its high Acidity, Loire Sauvignon is not considered well-suited to sparkling wine production. It is interesting to note, however, that this grape variety is not excluded from Bordeaux sparkling wines. A good Crémant de Loire has a tight, persistent effervescence that denotes a traditional method rather than Tank production, and a Complex, nutty, slightly honeyed Nose.
The wines produced in the Vendôme region are of excellent quality thanks to an exceptional grape variety: pineau d'aunis. For example, the red wines of the region, with their aromas of ripe red fruit and sweet spices, are a blend of Pineau d'Aunis, Cabernet Franc and Pinot Noir. The Vendôme hillsides are less than 200 km southwest of Paris. Pineau d'Aunis, a vigorous black grape variety, was first cultivated in the 9th century. It is characterized by a late budburst. Moreover, its foliage partially reddens in autumn. Although it is difficult to grow, Pineau d'Aunis is a high-yielding grape variety, producing between 40 and 80 hectolitres per hectare. It produces a wine with low alcohol content, supple, light-coloured and very aromatic. The "Pineau d'Aunis" grape variety is used as a single variety for the production of Coteaux du Vendômois. On the other hand, it is used in blends for Anjou, Rosé d'Anjou, Crémant de vallée de la Loire, Rosé de vallée de la Loire, Saumur, Saumur Champigny, Coteaux du Loir and Touraine. Finally, it is an accessory grape variety for Valençay.
sparkling wines from the region of Crémant de Loire go well with generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of paella josé style, keftas tajine with eggs or lili's gressins.
On the nose in the region of Crémant de Loire often reveals types of flavors of apples, green apple or minerality and sometimes also flavors of white peach, toasty or yeast. In the mouth in the region of Crémant de Loire is a powerful with a nice vivacity and a fine and pleasant bubble.
