Tasting Notes:
A nice pour with a lovely mousse. Mainly apple orientated on the nose, the sensations in the mouth are of vibrancy and crispness, delicate fruit nuances floating alongside - it really is rather pleasantly appealing. Made in the traditional method which counts for much.
Summary: A very viable non-Champers alternative and superb value.
Food Pairing:
Crustations, white fish, Hors Oeuvres, soft and hard cheese and having a good time.
The Wine:
When the EU made the winemaking term méthode champenoise verboten except for use in Champagne, the Loire Valley became one of only seven regions entitled to use Crémant on its sparkling wine labels. Méthode traditionelle is now the accepted winemaking term for sparkling wines made in the Champagne tradition, which requires the secondary fermentation to take place in bottle. Crémants are the finest wines made in this way, yet they originate from outside Champagne. The ones from the Loire Valley, the Crémant de Loire, are usually made to a brut level of dryness. They differ from Brut Champagne because they aren’t required to spend as much time on the lees, and the rules regarding grape varieties aren’t as strict.
Any variety grown in the Loire is fair game, but most are made with Chenin Blanc. The centre of Crémant de Loire production is Saumur within the Valley, but it’s also permitted in the Anjou and Touraine districts.
Grape Variety:
Chenin Blanc
Other Information:
- Serve Crispy Cold
- Drink within 2 years.
- NV vintage
- 6 x 750mL units
- FRA - Rhône, Imported
- Cork closure
- 12.5% alc.
