The production method of Crémant de Loire is Méthode Traditionnelle.
The primary grapes are Chenin Blanc, Chardonnay, Cabernet Franc and Pinot Noir.
![]() Citrus |
![]() Apple |
![]() Pear |
![]() Strawberry |
![]() Butter |
![]() Yeast |
![]() Bread |
![]() Almonds |
![]() Oak |
![]() Vanilla |
![]() Toast |
![]() Nuts |
Citrus, Apple, Pear, and Strawberry are typical Crémant de Loire flavors.
Fermentation added notes of Vanilla, Yeast and Almonds.
Oak added notes of Vanilla, Yeast, and Nuts.
Crémant de Loire has much the same profile as Champagne:
SUGAR | Dry | ||
BODY | Medium | ||
FRUIT | Medium | ||
ACIDITY | High | ||
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You can drink Sparkling Wines to almost everything.
Whether it is French Champagne, Spanish Cava, or Italian Prosecco.
![]() Aperitif |
![]() Salads |
![]() Tapas |
![]() Sandwitch |
![]() Seafood |
![]() Oysters |
![]() Salmon |
![]() Sushi |
![]() Fries |
![]() Chicken |
![]() Turkey |
![]() Pork |
![]() Egg Dishes |
![]() Pasta |
![]() Risotto |
![]() Soft Cheese |
Sparkling Wines pair well with salt, because the bubbles break up the salt in the mouth.
Acidity and bubbles also pair well with rich food and creamy and oily dishes.
Excellent pairings:
Caesar Salad. Seafood Salad.
Hors-d'œuvre. Sandwich. Focaccia.
Tapas. Ham. Serrano. Prosciutto.
Seafood. Oysters. Clams.
Crab. Lobster. Caviar.
Cod. Tuna. Smoked Salmon.
Fried Chicken. Turkey. Pork.
Egg Dishes. Omelettte. Risotto.
Pasta. Ravioli. Macaroni with Cheese.
Asian Food. Springrolls.
Sushi. Sashimi.
Cheese:
Soft and Fresh Cheeses.
Brie. Camembert.
Feta. Chèvre. Fontina. Creamy Blue.
Washed-Rind. Chaource. Robiola.
French Spesialities:
Reims Ham in Reims Mustard.
Poulet au champagne (Chicken with Champagne).
Italian Specialities:
Fritto Misto di Pesce (Deep Fried Fish).
Risotto ai Frutti di Mare (Risooto with Seafood).
Risotto with Asparagus.
White Fish (Sea Bass) with Polenta.
Lasagne with White Sauce.
The production method of Crémant is he same as Champagne, but often with other grapes.
n France, there are 8 Crémant appellations:
The Primary grapes used in Crémant d'Alsace are:
Pinot Blanc, Auxerrois, Pinot Gris, Riesling, Chardonnay, and Pinot Noir.
The Primary grapes used in Crémant de Bordeaux are:
Sémillon, Sauvignon Blanc, Muscadelle,
Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot.
The Primary grapes used in Crémant de Bourgogne are the same as used in Champagne:
Pinot Noir and Chardonnay.
The primary grapes used in Crémant de Die are:
Clairette, Aligoté, and Muscat.
The primary grapes used in Crémant de Jura are:
Chardonnay, Pinot Noir and Trousseau.
The primary grapes used in Crémant de Limoux are:
Mauzac, Chardonnay, and Chenin Blanc.
The primary grapes used in Crémant de Loire are:
Chenin Blanc, Chardonnay, Cabernet Franc, and Pinot Noir.
The primary grapes used in Crémant de Savoie are:
Jacquère, Altesse, and Chardonnay.
Méthode Champenoise is the method used to produce French Champagne.
With Méthode Champenoise (the production method of Champagne), the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.
Adding CO2 (Carbon Dioxide) is not allowed.
The second fermentation starts by adding yeast (Saccharomyces Cerevisiae) and sugar to the bottle, and after about 1 year, the bubbles are completely developed.
The legend credit a Benedictine monk, Dom Pérignon (1639-1715), for inventing sparkling wine when he bottled a wine before fermentation, but the oldest recorded sparkling wine is Blanquette de Limoux from 1531.
The method is used for:
Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:
Country | Must Use |
---|---|
England | Traditional Method |
France | Méthode Traditionnelle |
Spain | Método Tradicional |
Portugal | Método Tradicional |
Italy | Metodo Classico Metodo Tradizionale |
Germany | Klassische Flaschengärung |
Regulation EC 607/2009 |
Sugar gram/litre |
Calories /glass |
---|---|---|
Brut Nature (Brut Zero) | 0-3 | 3 |
Extra Brut | 0-6 | 5 |
Brut | 0-12 | 7 |
Extra Dry (Extra Sec, Extra Seco) | 12-17 | 10 |
Dry (Sec, Seco) | 17-32 | 20 |
Demi (Semi) | 32-50 | 30 |
Doux (Sweet, Dulce) | 50+ | 30+ |
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Blanc de BlancBlanc de Blanc means "White from Whites". Only White grapes are used in the production. The typically grape is Chardonnay. It can also be another grape like Pinot Blanc, or a blend. In Spain they use Spanish grapes like Macabeo, Parellada, and Xarel-lo. In Germany they often use Riesling. |
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Blanc de NoirBlanc de Noir meanis "White from Blacks". Only Red grapes are used in the production. The typical grape is Pinot Noir. It can also be another grape like Pinot Meunier, or a blend. In Spain they often use Monastrell. |
Anjou Blanc
Chenin Blanc Dry
Chenin Blanc Sweet
Muscadet
Pouilly Fumé
Sancerre
Saumur Blanc
Sauvignon Blanc
Bourgueil
Chinon
Saumur Rouge
Saumur-Champigny
Rosé d’Anjou
Rosé de Loire
Saumur Rosé
35% Sauvignon Blanc
25% Chenin Blanc
15% Cabernet Franc
6% Melon de Bourgogne
5% Pinot Noir
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