Anjou > Rosé d’Anjou
AAOP/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 1,890 ha
Average annual production over the last 5 years 114,800 hl.
Base yield 65 hl/ha.
Varietals Grolleau, Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis, Gamay, Côt.
Residual sugar content 7 g/l minimum.
Appearance Clear and bright; rose-petal pink with cherry and raspberry-red reflections.
Nose Brimming with red fruit, notably strawberries, raspberries and redcurrants; rose petals, fruit drops and a good, fresh finish.
Palate Supple and well balanced with a delicate softness to offset the fresh tang of acidity, allowing the flavors of raspberry and cherry to fade elegantly away. A delicate sparkle and peppery, menthol notes on the finish complement the subtle citrus flavors
Serve chilled at 8°.C
A delightfully elegant wine for every occasion. A good ‘outdoorsy’ wine for summer, pairing well with barbecues and street food.
Spring: A platter of cold meats; vegetable tart; strawberry macarons.
Summer: Tapas, colourful salads, spicy lamb burgers; crémet d’Anjou (a traditional cream dessert) with red fruit
Autumn: Heritage vegetable crisps; bacon and prune brochette; black pudding with apples; Crêpes with fruit preserve.
Winter: Chicken nems; lamb’s lettuce salad; rillauds with poached egg; chicken à la crème; Chinese coconut dumplings.
Best enjoyed within the first few years.