Serving a Crémant de Loire at the right temperature is like setting the stage for a nuanced performance—slightly chilled, but not icy. At 6°C to 8°C, its fine bubbles gently awaken, and the subtleties of ripe apple, white flowers, or brioche are allowed to shine just as they’re meant to.
This refined méthode traditionnelle sparkling wine hails from the cool heart of the Loire Valley, where monks were already experimenting with secondary fermentation in bottles as early as the 17th century. Centuries later, that same elegance still depends on the right serving moment—reach too cold, and you risk muting centuries of savoir-faire.
So before uncorking, nestle that bottle in the fridge for a couple of hours, or plunge it briefly into an ice bucket for a touch of theater. After all, as the poet Paul Claudel once said, “Le vin est l’intelligence de la terre.” Best not to numb it.
