Anjou > Rosé de Loire

Rosé de Loire

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AOP/AOC by decree dated 4th September 1974, amended 20th October 2011

Vineyard

Location The Rosé de Loire appellation extends  across  the  Anjou  and  Touraine AOC areas.

Vineyard area 900 ha.

 

Wine

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 .

 

Tasting

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

FOOD PAIRINGS

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).

Aging potentia

Best drunk young.

 

 

 
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