Cave de SaumurLa Petite Marquise Crémant de Loire Brut
Sparkling wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Chardonnay and the Chenin blanc.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Taste structure of the La Petite Marquise Crémant de Loire Brut from the Cave de Saumur
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the La Petite Marquise Crémant de Loire Brut of Cave de Saumur in the region of Loire Valley is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the La Petite Marquise Crémant de Loire Brut of Cave de Saumur in the region of Loire Valley often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of strawberries, lemon or pear.
Food and wine pairings with La Petite Marquise Crémant de Loire Brut
Pairings that work perfectly with La Petite Marquise Crémant de Loire Brut
Original food and wine pairings with La Petite Marquise Crémant de Loire Brut
The La Petite Marquise Crémant de Loire Brut of Cave de Saumur matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of lobster tail armorican style, homemade lasagna from a to z or parmesan crisps.
Details and technical informations about Cave de Saumur's La Petite Marquise Crémant de Loire Brut.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of La Petite Marquise Crémant de Loire Brut from Cave de Saumur are 2016
Informations about the Cave de Saumur
The Cave de Saumur is one of of the world's greatest estates. It offers 67 wines for sale in the of Crémant de Loire to come and discover on site or to buy online.
The wine region of Crémant de Loire
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 wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
News related to this wine
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
