Anjou > Cabernet d’Anjou
AOP/AOC by decree dated 14th November 1936, amended 15th November 2011
Location The Cabernet d’Anjou and Rosé d’Anjou appellations overlap with the AOC Anjou area
Vineyard area 5,710 ha.
Average annual production over the last 5 years 315,100 hl.
Base yield 60 hl/ha.
Varietals Cabernet Franc and Cabernet Sauvignon.
Residual sugar content 10 g/l minimum.
Appearance Bright and clear, a shimmering rosewood colour: bright orange-red with cherry-red highlights.
Nose Notes of red berry fruits, (particularly strawberries and redcurrants), roses and fruit drops. Persistent aromas of grenadine and citrus fruit.
Palate Bursting with flavor; rosés are smooth and rounded with a vibrant tang to refresh the finish.
Serve chilled at 8°C
A chilled Cabernet Anjou can soothe the palate after fiery, spicy foods, making it a perfect match for fusion, Asian and Oriental cuisine. It complements a range of flavors whatever the season, and is versatile enough to be served with sweet and savoury dishes, from aperitif to dessert.
Summer: Bread with aubergine caviar; tuna maki with wasabi sauce; scallop brochette glazed with soya, honey and sesame; warm raspberry crumble; barbecued chicken.
Autumn: Parmesan sable biscuits; prawns sautéed with Nasi Goreng spices; cheesecake with a tangy fruit coulis.
Winter: Platter of charcuterie (including home-made rillauds); foie gras with figs; duck with orange; dark chocolate fondant. Spring: Mezze; pureed melon with cured ham; lamb tagine; Mara des Bois (strawberry) soup.
To be enjoyed young – but good vintages may continue to surprise for several decades.