What is Crémant de Loire? Celebrating 50 Years of France’s Great Value Sparkling Wine
- Victoria Daskal
- 4 days ago
- 3 min read
Earlier this month, I had the pleasure of hosting a dinner at Searcy’s St Pancras in London to mark the fiftieth anniversary of Crémant de Loire, the traditional-method sparkling wine of the Loire Valley. Created in 1975, the appellation recognises the region’s long heritage of bottle-fermented wines and now covers more than 3,000 hectares across Anjou-Saumur and Touraine. With 610 producers and exports to over 90 countries, Crémant de Loire has quietly become France’s second most important source of traditional-method sparkling wine after Champagne, although it remains one of the country’s most undervalued treasures.
Crémant de Loire & Food Pairings
The dinner brought together members of the media and trade to explore the appellation’s breadth through five wines, each paired with a seasonal dish inspired by the Loire’s ingredients. The setting at Searcy’s, with its high ceilings and calm elegance, provided a fitting stage for a celebration of craftsmanship and continuity.
We began with Bouvet Ladubay Blanc de Blancs, a refined aperitif with citrus and brioche notes. Founded in 1851 in Saumur, Bouvet Ladubay remains a benchmark for precision and consistency, its purity of Chardonnay and 12g/L dosage offering a graceful introduction to the evening.
The starter, a pâté en croûte with brandy cherries, pistachio and pickles, was paired with Langlois-Chateau “L’Extra” Brut. Owned by the Bollinger family since 1973, Langlois-Chateau has long championed careful vineyard management and extended lees ageing. The wine’s layered texture and freshness made it an ideal partner for the richness of the pâté.
Grapes: 60% Chenin Blanc, 40% Chardonnay
Dosage 12gr/L
12 months ageing on lees
For the main course, lemon sole with wild mushrooms, Avruga caviar and beurre blanc was served alongside Gratien & Meyer Brut. Founded in 1864, the house combines heritage with contemporary winemaking, and its bright, mineral profile balanced the buttery dish with precision. This pairing was one of the evening’s highlights, the wine’s fine mousse and saline edge lifting the delicate flavours of the sole beautifully.
Grapes: 50% Chenin Blanc, 40% Chardonnay, 10% Cabernet Franc
Dosage: 12gr/L
A selection of Loire cheeses followed, paired with Domaine des Hauts Perrays Rosé, a blend of Cabernet Franc and Chenin Blanc from schist soils in Anjou. The wine’s redcurrant and strawberry notes offered both lift and contrast, underlining Crémant’s gastronomic range. It was another favourite among guests, who admired the harmony between the rosé’s freshness and the savoury complexity of the cheeses.
Grapes: 65% Cabernet Franc, 35% Chenin Blanc
Dosage: 9gr/L
Dessert, a lemon posset with raspberry and langue de chat biscuits, found harmony with Lacheteau Crémant de Loire Demi-Sec, its honeyed citrus sweetness echoing the dish’s fruit and cream.
Demi-Sec means it's a medium sweet sparkling wine, the residual sugar is 35gr/L which is noticeable. It's best to pair this with a fruity dessert (not too sweet) or a cheese course.
Consistently Remarkable Value Sparkling Wine
Throughout the evening, a theme emerged: Crémant de Loire delivers remarkable quality, diversity and value. These wines share Champagne’s craftsmanship, with second fermentation in bottle, extended lees ageing and meticulous blending, yet at a fraction of the price. They offer consumers and professionals alike an accessible way to experience finesse, freshness and authenticity without compromise.
As sparkling-wine drinkers increasingly look beyond Champagne, Crémant de Loire’s quiet confidence feels timely. Fifty years on, it continues to exemplify the Loire’s balance of craftsmanship, character and exceptional value for money — a reminder that some of the most rewarding discoveries in wine remain those that still surprise us.
Photography by Thomas Skovsende
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