This excellent Cremant de Loire is made by the talented vigneron Eric Laurent who is Cellar Master of the Cave des Vignerons de Saumur; famed for its catacombs deep underground in Saint Cyr. An ancient centre of Angevine viticulture, Saumur is renowned for its sparkling wines (Champagne House Taittinger has a base here). Originally from Burgundy; Eric spent time wine making in Oregon, South Africa, Chile and Argentina but found his calling in the Loire where he specialises in producing delicious wines. His de Chanceny Cremant is made from a careful blend of Chenin Blanc, Chardonnay and Cabernet Franc grown on tufa limestone, chalk and shale terroirs to the south of Saumur. This blend brings together the freshness of Chenin Blanc, the floral overtones of Chardonnay and fruitiness of Cabernet Franc perfectly.
Careful aging in cellars carved out of the tufa stone enhances its freshness and finesse. The underground cellars have a constant temperature and humidity level making them ideal for the aging of sparkling wines. Eric uses the same method as Champagne producers (the Méthode Champenoise) to make his de Chanceny Cremant, which means that the second fermentation occurs in the bottle. The wine then spends 18 months aging before disgorging to develop an incomparably fine bead. The result is a very fine Cremant indeed, and one that you would be hard pressed to differentiate from Champagne.
De Chanceny Cremant de Loire is delicious to the last sip and a perfect apertif. It matches with a whole range of foods from party nibbles to a four course dinner. It’s refreshing effervescence is lovely with rich creamy dishes such as spaghetti carbonara, polenta with mushrooms or butternut squash risotto and its refreshing citrus flavours pair well with fruity desserts and sorbets. It’s also great with hot and spicy foods such as Chinese Sichuan or Hunan dishes, Mexican cuisine or Indian currys.