Crémant de Limoux (France)

The production method of Crémant de Limoux is Méthode Traditionnelle.

The primary grapes are Mauzac, Chardonnay and Chenin Blanc.

Crémant de Limoux Flavors

Citrus and Green Fruit are typical Crémant de Limoux flavors.

Lemon

Lime

Apple

Pear

Fermentation flavors:

Butter

Yeast

Bread

Almonds

Tertiary Flavors from Aging:

Oak

Vanilla

Toast

Nuts

Crémant de Limoux Profile

Crémant de Limoux is lighter and dryer than Champagne.

SUGAR:	Dry 3g/l

BODY:	Light

FRUIT:	Low

ACIDITY:	High

	Serving temperature: 8-10°C (46-50°F)

Crémant de Limoux Food Pairing

You can drink sparkling wines to almost everything whether it is French Champagne, Spanish Cava, or Italian Prosecco.

Sparkling Wines pair well with salt, because the bubbles break up the salt in the mouth.

Aperitif

Salads

Tapas

Fries

Seafood

Oysters

Fish

Sushi

Chicken

Pork

Egg Dishes

Pasta

Excellent Pairings

Green Salad. Fries.
Seafood. Oysters. Clams.
Fried Fish. Fried Chicken.
Egg Dishes. Pasta.
Sushi. Sashimi.

The Ideal Glass for Crémant de Limoux

A Champagne Glass with a bell that points to the bottom, allows a pilar of bubbles to build up inside the glass. This is not only beautiful, but also extends the "life" of the champagne.

A wide middle section lifts the aromas out of the wine. A smaller opening concentrates the scent to the nose and directs the drink to the front of the tongue where it heightens an experience of sweetness.

Crémant de Limoux Cheese Pairing

Brie

Camembert

Chèvre

Chaource

Langres

Tomme

Brie and Camembert

The creamy, buttery texture and mild flavors of Brie or Camembert pair well with Crémant de Limoux's soft bubbles and fruity notes. Serve the cheese at room temperature with slices of pear or apple.

Chèvre (Goat Cheese)

The tangy, fresh flavors of goat cheese complement the acidity often found in Crémant de Limoux, especially those made from Chenin Blanc or Sauvignon Blanc. Drizzle with a bit of honey or sprinkle with fresh herbs.

Chaource

This creamy, slightly tangy cheese enhances Crémant de Limoux's gentle acidity and complements its soft bubbles. Serve with fresh berries or a touch of apricot jam.

Langres

This mild, washed-rind cheese has a creamy texture and a subtle tang that pairs beautifully with Crémant de Limoux. Add a small drop of honey or serve with fresh grapes.

Tomme de Savoie

This semi-hard, nutty cheese pairs beautifully with the gentle effervescence and often fruity character of Crémant de Limoux. Add some dried fruits or nuts to highlight the pairing.

French Crémant

The production method of Crémant is he same as Champagne, but often with other grapes.

In France, there are 8 Crémant appellations:

Crémant d'Alsace

Crémant d'Alsace is an AOC for sparkling wines made in the Alsace wine region.

The allowed grapes are: Pinot Blanc, Auxerrois, Pinot Gris, Riesling, Chardonnay, and Pinot Noir.

For rosé wines, only Pinot Noir is allowed.

Crémant de Bordeaux

Crémant de Bordeaux is an AOC covering the entire Bordeaux region.

The Primary grapes used are: Sémillon, Sauvignon Blanc, Muscadelle, Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot.

Crémant de Bourgogne

Crémant de Bourgogne is a sparkling wine AOC, produced from the Burgundy terroirs and grape varieties.

The Primary grapes are the same as used in Champagne: Pinot Noir and Chardonnay.

Crémant de Die

Crémant de Die is an AOC from vineyards around the town of Die, in the eastern part of the Rhône region.

The primary grapes used are: Clairette, Aligoté, and Muscat.

Crémant de Jura

Crémant du Jura is an AOC established in 1995 that covers sparkling wines made in the Jura mountais of eastern France.

The primary grapes used are: Min 70% Chardonnay, Pinot Noir and Trousseau.

For Rosé: 50% Pinot Gris and Pinot Noir.