Anjou > Rosé de Loire
Rosé de Loire
AOP/AOC by decree dated 4th September 1974, amended 20th October 2011
Location The Rosé de Loire appellation extends across the Anjou and Touraine AOC areas.
Vineyard area 900 ha.
Annual production over the last 5 years 45,100 hl.
Base yield 60 hl/ha.
Varietals Cabernet Franc, Cabernet Sauvignon, Grolleau (Noir and Gris), Pineau d’Aunis, Gamay, Pinot Noir .
Appearance Clear, translucent flamingo pink with a hint of poppy, or gleaming raspberry pink with a glimmer of violet.
Nose Highly aromatic, fruity and refreshing. Complex aromas of citrus, red and black berry fruit and fresh flowers, sometimes with a touch of tropical fruit and white pepper.
Palate Light, supple and delicate; spicy and fresh on the finish.
Serve chilled at 8°C
A bold wine, and the perfect partner for imaginitively-prepared street food. Serve at a garden party, with local dishes or even with fine foods, any of which will enhance the distinctive character of this wine.
Spring: Mini focaccias with tomato and mozzarella; Sainte Maure de Touraine cheese on toast with rocket salad; chicken Buddha bowl; seasonal fruit salad.
Summer: Bruschetta with tapenade; bagels with salad; fried Loire fish.
Autumn: Creamy garden vegetable soup, pan- fried tofu with soy sauce; goat’s cheese and leek tart.
Winter: Fish tartare, vegetable gratin; sateed prawns; Merveilles (Mauritian papads); Gouline (Anjou’s famous belly-of-pork tart).
Best drunk young.