These sparkling French wines are produced in the Limoux wine region (Aude department) with varying percentages of Chardonnay, Chenin Blanc, local Mauzac, and Pinot Noir. Although the region is said to be one of the first to perfect the method of sparkling wine production—going back to the 16th century—this young appellation was created in 1990, as an attempt to slightly modernize the approach, which was mainly focused on the production of Mauzac-based Blanquette de Limoux.
The vibrant Crémant de Limoux wines are typically fresh, aromatic, and smooth, with subtle acidity, fine bubbles, floral notes, and apple nuances. They are best served well-chilled as an aperitif, but they can also pair with appetizers, fish, seafood, white meat, or goat cheese, while some rosé varieties may be a good match to desserts.
Serve with
Tarte tropezienne
Tarte tropézienne is a French dessert consisting of a brioche pastry, usually orange flavored, which is cut in half and filled with a creamy filling. ... Read more
Gougères
Gougères are tiny, hollow pastry puffs made from choux dough and cheese, most commonly grated Comté, Emmentaler, or Gruyère... Read more
Cabécou
Cabécou is a soft French cheese originating from the Midi-Pyrénées region. It is made from goat’s milk. Before it is wrapped in chestnut ... Read more
Pélardon
Pélardon is a small, soft cheese with a thin, wrinkled, moldy rind made from unpasteurized goat's milk in the regions of Aude, Gard, Hérault and ... Read more
