Crémant de Loire is a sparkling wine made using the same method as Champagne but with grape varieties grown in the Loire region of northwest France. The most common grapes used are the white grape Chenin Blanc and the red grape Cabernet Franc, but Chardonnay, Pinot Noir, and some more unusual grapes can be used. The wines can be white or rosé in color, depending on the grapes and choices made by the winemaker. Just like Crémant de Alsace, Crémant de Loire is aged for a minimum of 12 months prior to release. Loire is third in annual production of Crémant, behind Alsace and Bourgogne (Burgundy). Over 50% of Crémant de Loire is exported. Crémants are very reasonably priced, usually in the range of $8-$11. The wines are known for their notes of citrus and significant acidity.
The wine I chose to drink this week was an Arnaud Lambert Crémant de Loire. This is a non vintage wine, meaning it was made using grapes from multiple vintages. This is a standard practice in the production of sparkling wines. It allows wineries to produce consistent wines regardless of factors in the vineyard that can cause variation between vintages. This wine is a blend of Chenin Blanc (90%) and Chardonnay (10%). It is a pale lemon color with persistent bubbles. Aromas of lemon peel, white grapefruit, white peach, brioche, and jasmine are evident on the nose. This dry, moderate alcohol sparkling wine has a creamy mousse, high acid, and a medium body. I decided to pair this wine with a bowl of fettuccine with a butter cream sauce. The fresh fruit notes complement the salt in the melted parmesan. The acid in the wine brightens the heavier sauce. This wine would also pair well with shrimp cocktail, oysters, or even an apple tart.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 