Calvet Rose d'Anjou Wine 2018, 75 cl

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Calvet Rose d'Anjou Wine 2018, 75 cl

Calvet Rose d'Anjou Wine 2018, 75 cl

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Anjou Coteaux de la Loire AOC Located southwest of the city of Angers, this white wine only appellations was designated in 1946 to produce sweet wines from Chenin blanc. The grapes in this AOC are harvested at same sugar levels as in Sauternes (221grams per liter) with the finished wines having residual sugar levels of 17grams per liter. In the early 21st century, as the market for dessert wines dwindle, vineyards in this area are rapidly being converted to Cabernet Franc and Cabernet Sauvignon for production of red wines under the Anjou AOC appellation. [3] Savennières Coulée-de-Serrant AOC A 17 acres (7 hectare) sub appellation of Savennières, this AOC encompasses one single vineyard that is a monopole owned by Nicolas Joly. [3] a b c H. Johnson & J. Robinson The World Atlas of Wine pg 118 Mitchell Beazley Publishing 2005 ISBN 1-84000-332-4 Elegant, fruity rosés - e.g. Merlot-based Bordeaux rosé, More expensive Provençal rosés such as Bandol and Palette

Viticulture and winemaking [ edit ] Cabernet Franc is an important red wine grape variety in the Anjou. Coteaux de l'Aubance AOC Located along the river Aubance, this AOC covers sweet wines made entirely from Chenin blanc planted in the schist vineyard soils of the region. To qualify for the Coteaux de l'Aubance AOC designation producers must harvest the grapes in tries. In 2003 a special designation of Coteaux de l'Aubance Sélection de Grains Nobles was set aside for the grapes harvested at sugar levels of 230grams liter (as opposed to 204 g/L) with residual sugar levels of the finished wine reaching a minimum of 34grams per liter (as opposed to the previous standard of 17 g/L). Due to the high cost of labor and low production, many producers in this area are converting their vineyards to the red Cabernet varieties to produce the rosé wine Cabernet d'Anjou. [3] The two major grape varieties of the Anjou are Chenin blanc, known locally as Pineau de la Loire, which is used for dry, sweet, still and sparkling wine and Cabernet Franc which is used mostly for rosé and still red wines. [12] The sweet wine production of Anjou is highly dependent on favorable climate conditions and experiences marked vintage variation from year to year. The character of the vintage and climate will ultimately determine what type of wine will be produced. Many of the vineyards in the Coteaux du Layon, Bonnezeaux, Quarts de Chaume and Coteaux de l'Aubance AOCs are located on sheltered slopes along tributaries of the Loire. In favorable vintages, the late summer and early fall months will bring climate conditions that encourage moisture and mist in the morning and enough sunshine in the afternoon to promote the development of favorable Botrytis cinerea rot instead of less desirable forms of grape rot. [9] In exceptional years where there is enough warmth and dry weather during the harvest months, the grapes will be left on the vine to raisin in a process known as passerille. This method desiccates the wine, removing moisture and concentrating sugars, without adding the nuance of flavor that Botrytis does. [4] Crisp dry rosés - e.g. Most Provençal rosés fall into this category as does Italian Bardolino Chiaretto Wine made from the Chenin blanc grape can be dated to the 9th century in vineyards belonging to the Glanfeuil Abbey located just south of Angers in what is now Le Thoureil. [3] Angevin wines have been held in high esteem since the Middle Ages but were mostly limited to local French markets. Unusual for the time Anjou was known for its unique winemaking technique of blending vin de presse, the wine extracted from pressing the grapes, with the vin de goutte or free run juice that came from the weight of gravity pressing the grape. This vin de presse added extra tannins and color to the wine but could limit the wine's appeal for being consumed young. [6]The table below contains all postcodes on a two day service. Please note all deliveries to Northern Ireland are also on a 3-5 days service. Anjou-Villages AOC The boundaries of this red wine only AOC was first delimited in 1986 but did not go into effect until the 1991 harvest. Made entirely from Cabernet Franc and/or Cabernet Sauvignon, these wines have an aging potential of 2–6 years after harvest. [3] There are 46 communes in the appellation allowed to produce grapes for this AOC. [7] See this rosé pairing for spaghetti with courgettes, basil and smoked almonds. Although the wine is from Bordeaux it's made in a more full-bodied style. Savennières wine from producer Nicolas Joly. The bottle on the left is from the sub-appellation AOC of Savennières Coulée-de-Serrant. Rosé Champagne (or brut rosé) - Again there’s a variation in style between lighter and more full-bodied champagnes or sparkling wines. The best food pairings for lighter styles of rosé champagne include canapés and the type of foods mentioned in (1) above. More substantial vintage brut rosé Champagne can take on grilled lobster and grilled or roast rare lamb or game like pigeon, pheasant or grouse.

Full-bodied fruity rosés - e.g. Syrah, malbec and dabernet rosé from Argentina, Australia and Chile Most of the wine regions in Anjou are located south of the river Loire, with the one notable exception of Savennières which is located on the right bank of the river just south of Angers. The tributaries of the Loire, particularly the Layon and Aubance, play significant roles in the area's wine production with vineyard planted on their right banks and sheltered from wind by nearby hill sides. The Aubance and Layon flow parallel to each other going northwest towards the Loire and when the climate is favorable can help promote the development of noble rot that is at the heart of the region's sweet wine production. [8] Appellations [ edit ] Chenin blanc is the primary grape of the dry and sweet wines of the Anjou wine region. Chaume AOC controversy [ edit ] An example of passerillage where the grapes are raisined on the vine rather than infected by Botrytis cinera. Similar to botrytized wines, the raisining has the effect of reducing water in the grape and causing the sugars to be more concentrated.Indeed, Rosé d’Anjou was a style essentially born out of 20th century French café culture. To understand its genesis and purpose, we need to delve a little into the history of Anjou once again, shifting this time from the Chenin Blanc on which I concentrated in my guide to the Anjou appellation, to the broad mix of red varieties which has also long been planted here. But what food goes with rosé? As with white or red wine, the best pairings depends on the style of rosé you're drinking and whether they're dry, sweet or sparkling. a b c d e f g h i j k l m n o p q r s t T. Stevenson The Sotheby's Wine Encyclopedia pg 282-286 Dorling Kindersley 2005 ISBN 0-7566-1324-8 Offshore Island deliveries will take longer than two days including Channel Islands, Isle of Man, Scottish Highlands and Islands and Scilly Isles. Anjou Pétillant AOC Wines labeled under this designation are semi-sparkling (similar to the Italian wine frizzante) and sold in regular still wine bottles and corks rather than Champagne bottles. These wines are aged in the bottle for a minimum of 9 months before release and can range in sweetness levels from dry to medium sweet. The white wines produced under this style must be composed of a minimum 80% Chenin blanc with Chardonnay and Sauvignon blanc responsible for the remaining 20%. A semi-sparkling rosé style may be produced under the Rosé d'Anjou Pétillant AOC designation and be composed of predominantly Grolleau with Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis also permitted. [3]

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