Anjou > Cabernet d’Anjou

Cabernet d’Anjou

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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.


Tasting Notes

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


Food Pairings

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.


Aging potential

To be enjoyed young – but good vintages may continue to surprise for several decades.