Raymond Morin is a multi award winning negociant and winemaker with exceptional holdings across the Loire; including Domaine la Jalouise in Chinon and Domaine La Chevalerie in St Nicolas de Bourgueil. Their Cremant de Loire is a Gold Medal winner from Morin’s Domaine de Landreau and is a fine example of the stand out Cremants the Loire produces. Cremant ‘Morin’ Brut is made under the Méthode Champenoise, used by Champagne producers, which means that the second fermentation occurs in the bottle. It spends 3 years ‘sur lie’ (aging on the lees), similar to Vintage Champagne. Most Cremants only spend 9 months on the lees so the end result of Morin’s fine tuning is a beautiful and stylish Cremant of undeniable quality.
The Loire has long been known for the top quality of its Cremants and is the second largest sparkling wine producer in France after Champagne. In fact you will find that some Cremants are made by Champagne Houses with interests in the Loire – Langlois has been owned by the Champagne house Bollinger since 1973 and Bouvet Ladubay, is owned by Taittinger. The sub soils that suit the production of Cremants in the Loire is the famous tuffeau limestone, similar to the chalk that runs under Sussex which favours the production of English sparkling wine.
Good Cremant de Loire has more complex, nutty aromas than Cremants produced in other French regions (Alsace, Bordeaux etc) and the Loire Cremants’ floral aromas set them apart from Champagne. Cremant ‘Morin’ Brut is made with a combination of Chenin Blanc and Cabernet Franc. The addition of red grapes to the blend is common practice in Champagne where Pinot Noir is often added to Chardonnay. In the Loire, Cabernet Franc is added to Chenin. Chenin Blanc is native to the Loire Valley and it’s believed to have taken its name from Mont Chenin in Touraine. Cabernet Franc has found its second home in the Loire and is used to give white peach and brioche flavours to the wine.
Delicious as an aperitif, Cremant ‘Morin’ Brut also pairs well with a whole range of foods, particularly oysters, caviar, smoked salmon and desserts (especially pastry based). It marries with all sorts of party food as well as main courses such as fried chicken, glazed pork, mild curries such as Korma, Dhansak or Pasanda and Thai cuisine.