Calvet Rose d'Anjou Wine 2018, 75 cl

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a b c d e f g J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 24 Oxford University Press 2006 ISBN 0-19-860990-6 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] 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] Coteaux du Layon Villages AOC A sub-appellation of the Coteaux du Layon AOC, this wine region covers six communes along the river Layon that have historically produced wines of high quality. The six communes are Beaulieu-sur-Layon, Faye-d'Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubin-de-Luigné and Saint-Lambert-du-Lattay. According to wine expert Tom Stevenson, there are noticeable differences among the wines produced by each commune (all made from Chenin blanc) with the wines of Beaulieu-sur-Layon being characterized by their light aromas; Faye-d'Anjou wines having a distinctive brushwood aroma; Rablay-sur-Layon wines tend to be the most bold and round; the wines of Rochefort-sur-Loire tend to be full bodied and have the most aging potential; Saint-Aubin-de-Luigné wines are characterized by their delicate aromas that develop over time and the wines of Saint-Lambert-du-Lattay often have very round mouthfeel and robust flavors. [3] Nearer a full-bodied red than a rosé - big, bold and bursting with fruit. Often quite high in alcohol but it tends not to show because they’re not tannic and served chilled which makes them ideal for a barbecue and for drinking with spicy food such as curries. Also good with ripe peaches. Very much the modern rosé for contemporary food.

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These rosés are also a good wine pairing for brie, camembert and other white-rinded cheeses so long as you don't let them get too ripe and runny. Fresh figs make a good accompaniment. The production of dry red wines has been steadily increasing since the late 20th century spurred on, in part, by the creation of the Anjou-Villages AOC in 1987 for premium red wine production. Made predominantly from Cabernet Franc, some of the most ideally situated vineyards located south of Angers in the Coteaux de l'Aunbance AOC was given their own distinct sub-appellation in 1998 known as the Anjou-Villages Brissac AOC. The Gamay grape of Beaujolais still has a presence here and its own appellation of Anjou Gamay AOC. Gamay, as well as a variety of other red wine grape varieties, can also be produced under the catch-all appellation Anjou Rouge AOC. [5] Major appellations [ edit ] Rosé d'Anjou and Cabernet d'Anjou Dutch traders in the 16th and 17th century introduced sweet wine production to the region that would feed the growing and prosperous market for such wines in Rotterdam. Anjou wines experienced some brief popularity with the English market being in demand due to their reputation for tasting "ripe and sweet". [6] The high point of the Angevin wine industry was the early 19th century when the market demands of Paris overtook those of the Dutch and plantings flourished throughout the area. But soon the phylloxera epidemic would ravage the region's vineyards and bring this golden era to a close. In response to the devastation, growers in Anjou replanted with a wide range of grape varieties of varying qualities, including hybrid grapes. Even with this massive replanting, vineyards in the Anjou still number less than half of the acreage planted during the peak years of production. [5] Climate and geography [ edit ] 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] Rosé d'Anjou AOC Also known as Anjou Rosé AOC, these medium-sweet rosés saw a period of immense popularity in the mid to late 20th century where in the late 1980s they composed nearly 55% of all wine produced in the Anjou district. Since that high point, production has been steadily declining. Made predominantly from Grolleau with small percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis permitted, these wines can be sold nouveau with wine experts recommending that they be consumed early soon after release. [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] a b H. Johnson Vintage: The Story of Wine pg 124-125,144 & 188 Simon and Schuster 1989 ISBN 0-671-68702-6 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. Savennières Roche-Aux-Moines AOC A 42-acre (17 hectare) sub appellation of Savennières, this AOC encompasses a single vineyard that is partially owned by 3 wine estates- Château de la Roche-aux-Moines (owned by Nicolas Joly), Château de Chamboureau and Domaine-aux-Moines. [3] Elegant, fruity rosés - e.g. Merlot-based Bordeaux rosé, More expensive Provençal rosés such as Bandol and PaletteBonnezeaux AOC A sub-appellation of the Coteaux du Layon AOC comprises three southwest facing slopes within the village of Thouarcé that produce sweet, often botrytized, wines made entirely from Chenin blanc. Harvest in Bonnezeaux is very labor-intensive requiring harvested to go through the vineyards in multiple passes or tries selecting only the ripest individual grapes. In 2003 the Institut National des Appellations d'Origine (INAO) increased the harvest sugar levels from 204grams per liter to 238 and the minimum residual sugar levels of the finished wine from 17grams per liter to 34. Wine expert Tom Stevenson describes the wines of Bonnezeaux as being more full-bodied and richer than those of Quarts-de-Chaume with an aging potential of up to 20 years or more. [3] 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. Fruity rosés e.g. pinot noir rosés and off-dry Loire and traditional Portuguese rosés with a touch of sweetness such as Rosé d’Anjou and Mateus Rosé Wine expert Tom Stevenson describes the wines of the area as being a " microcosm of the Loire Valley", featuring wines made from every grape variety and in almost every style produced in the entire Loire wine region. [3] Among the wines of Anjou, Savennières is noted for its dry Chenin blanc wines and the Coteaux du Layon for its sweet dessert wines that includes the botrytized wines of Bonnezeaux and Quarts de Chaume. Various rosé wines are produced in the region under different AOC designation include Rosé d'Anjou, the most basic level made predominantly from Grolleau, and Cabernet d'Anjou which is usually made from Cabernet Franc or Cabernet Sauvignon. [4] For most of its history, dry red wines have represented a small percentage of Anjou winemaking but in recent years the numbers have been steadily increasing—aided, in part, by the 1987 establishment of the Anjou-Villages AOC designation for red wines which can be made from only Cabernet Sauvignon and Cabernet Franc. The Gamay grape of the Beaujolais wine region has had a long history in the Anjou with its own Anjou-Gamay AOC. Grapes from around the region can go into basic Anjou blanc and Anjou Rouge AOC wines. [5] History [ edit ] Angevin winemakers in the Middle Ages were one of the few Medieval producers to blend both the vin de goutte (free run juice) with the vin de presse (pressed wine) which added tannins and color to the wine. a b c J. Robinson. Jancis Robinson's Wine Course, Third Edition. Abbeville Press, 2003. pp. 180-184. ISBN 0-7892-0883-0.