Tasting Notes:
Food and wine pairing:
Spring: A platter of cold meats; vegetable tart; strawberry macarons. Autumn: Heritage vegetable crisps; bacon and prune brochette; black pudding with apples; Crêpes with fruit preserve. Winter: Chicken nems (Like Spring Rolls only cooked in rice paper); lamb and lettuce salad; rillauds with poached egg; chicken à la crème; Chinese coconut dumplings.
The Wine:
Anjou is a wine region around the French city of Angers, in the western Loire Valley. It produces red, rosé, and white wines in a range of styles: dry, sweet, still and sparkling.
The wines of the district's generic Anjou appellation are not particularly well known or prestigious. But within the zone there are several noteworthy subregional AOPs. Examples include the fragrant Cabernet Franc of Saumur, the crisp Chenin Blanc of Savennières and the sweet white nectars of Côteaux du Layon.
Anjou AOP
The generic, district-wide Anjou appellation covers red, white and sparkling wines (but not still rosés, which are taken care of by the rosé-specific 'Rosé d'Anjou' and 'Cabernet d'Anjou' appellations). Anjou Rouge is made predominantly from the Cabernet grapes, with a little help from Gamay and Pineau d'Aunis. Anjou Blanc is typically based on Chenin Blanc, often with a splash (up to 20 percent) of Sauvignon Blanc and Chardonnay.
Grape Variety:
Cabernet sauvignon
Other Information:
Please note: Vintage may vary when delivered. We do our best to ensure the current vintage is displayed as soon as available, but variations can occur.
- Serve at 12 degrees C
- 2020-vintage
- 6 x 750mL units
- FRA -Loire Valley, Imported
- Cork closure
- 13.00%. Alcohol Content:
